Seafood and pasta make a great combination. Add some garlic, butter, white wine and fresh herbs and you have the ingredients for delicious scampi. This recipe is made with a combination of lobster and crabmeat. You can use this recipe with either one or the other. Also, you can use shrimp instead of the lobster and crabmeat.
Some people prefer to use rice instead of pasta, either one is fine to use. The other difference is you can eliminate the pasta all together and just serve the seafood scampi with a side of vegetable if you prefer.
This recipe is easy and loaded with garlic and delicious. This is a perfect family dinner or gathering of friends. It’s also great comfort food too. All the following ingredients can be found at any of your local Gainesville grocery stores.
Lobster and Crab Scampi
Prep time: 15min
Cook time: 20min
Total time: 35min
1 lb. Cooked lobster meat, drained & cut into chunks (claw meat and the tail meat is used in this recipe)
½ lb. Cooked crab meat (this recipe used snow crab legs and claw meat)
1/2 cup butter
4 Tbsp. chopped garlic
1 cup dry white wine
1/2 cup clam juice or chicken broth (your preference)
Fresh lemon for lemon juice for topping
Salt & pepper to taste
Chopped fresh parsley for garnish
1 lb. cooked pasta – (this recipe used ½ lb of regular spaghetti and ½ lb of spinach spaghetti)
Romano cheese (shredded) – optional
In a large sauce or pasta pan, boil water for pasta and cook as directed or al dente.
In a medium sauté pan, melt half the butter and add the garlic. Cook until tender, about 1-2 minutes. Add wine, juice or broth and salt & pepper. Simmer the sauce, reducing by almost half. Add the lobster and crabmeat and return to a simmer. Lower the heat and add the remaining butter. Simmer until butter melts and sauce thickens.
Serve immediately over pasta and toss until well mixed. Top with parsley and squeezed lemon juice. Optional: sprinkle grated Romano if desired.