Shrimp, Crab and Lobster Linguine with White Sauce

  • Level: Intermediate
  • Total: 45 min
  • Active: 45 min
  • Yield: 4 servings
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Shrimp, Crab and Lobster Linguine:

1 tablespoon grapeseed oil

Pink Himalayan salt and freshly ground black pepper

1 pound linguine 

3 tablespoons unsalted butter 

8 ounces large shrimp, shelled, deveined and diced into 1/2-inch chunks 

2 tablespoons minced garlic

1/2 cup fine crabmeat  

1/2 cup lump crabmeat 

Two 2-pound lobster tails, steamed and diced into 1/4-inch chunks

White Sauce:

4 tablespoons (1/2 stick) butter

1/2 cup diced onion 

3 tablespoons minced garlic

2 tablespoons all-purpose flour  

Pink Himalayan salt and freshly ground black pepper 

3 cups half-and-half 

2 tablespoons grated Parmesan, plus more for serving

Fresh basil leaves, for garnish


  1. For the shrimp, crab and lobster linguine: Bring a pot of water to a boil. Add the grapeseed oil and 2 tablespoons salt. Add the linguine and cook according to package instructions. Drain and set aside.
  2. Coat a large skillet over medium-high heat with the butter. Sprinkle the shrimp with salt and pepper. Add the garlic and shrimp to the skillet and cook until the shrimp is pink, 1 minute. Add the fine crabmeat and lump crabmeat; mix well for 1 minute. Add the lobster and cook, stirring, until all the seafood is heated through, another minute. Remove the pan from the heat and set aside.
  3. For the white sauce: Melt the butter in a large saucepan. Add the onion and garlic; cook until tender, 3 minutes. Add the flour, 1 teaspoon salt and 1/4 teaspoon pepper; mix well. Slowly stir in the half-and-half. Add the Parmesan and cook until the sauce thickens, 4 minutes.
  4. To serve: Divide the pasta among 4 serving bowls. Add the seafood medley. Top with white sauce, sprinkle with Parmesan and garnish with basil.