1. Cook linguine according to package instructions until al dente. Drain and set aside.
2. In a large skillet over medium heat, heat olive oil. Add garlic and sauté for 1 minute.
3. Add shrimp and lobster meat to the skillet and cook until shrimp are pink and lobster is cooked through, about 3-4 minutes per side.
4. Add cherry tomatoes and cook until they start to soften, about 2 minutes.
5. Pour in white wine and let simmer for 2 minutes to allow alcohol to evaporate.
6. Stir in cooked linguine, parsley, lemon zest, and lemon juice. Season with salt, pepper, and red pepper flakes if using. Toss well to combine.
7. Serve hot, garnished with additional parsley if desired.
Prep Time: 10 minutes | Cooking Time: 20 minutes | Total Time: 30 minutes
Kcal: 600 kcal | Servings: 4 servings
ADVERTISEMENT
