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prep time
cook time
method
Stove Top
yield
4 serving(s)
Ingredients
- 1/4 pound butter (1 stick)
- 2 tablespoons white wine
- 2 tablespoons sherry
- 2 tablespoons lemon juice
- - salt and freshly ground black pepper to taste
- - pinch dried oregano
- - pinch dried thyme
- 1/2 pound linguine
- 2 - garlic cloves, crushed
- 2 tablespoons key lime juice
- 3 tablespoons bottled buffalo wing sauce
- 1/2 cup diced tomatoes
- 1 - lobster tail, shell removed and cut into 1 inch pieces
- 12 - shrimp, peeled and deveined
- 3 ounces jumbo lump crabmeat
- 1/4 cup sliced scallions
How To Make key lime seafood pasta
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Step 1Allow the butter to soften, cut into large pieces, and place in the bowl of an electric mixer or food processor. With the mixer running, slowly add the wine, sherry and lemon juice. Mix to a thick cream and add the oregano, thyme and salt and pepper to taste.
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Step 2Bring a large saucepan filled with water to boil over high heat. When boiling, add the linguine, and cook for 3 minutes if fresh or 8 minutes if dried. Drain.
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Step 3Mix the garlic, key lime juice and wing sauce together in a skillet. Add the tomatoes and butter sauce. Place over medium-high heat. Add the lobster tail and shrimp. Saute for 3 to 4 minutes or until shrimp are pink and the lobster cooked through.Do not overcook the shellfish. It will become rubbery. Add the crabmeat and cook for 1 minute to warm the crabmeat. Serve over pasta and sprinkle the scallions on top.
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