Key Lime Seafood Pasta Recipe

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Key Lime Seafood Pasta

Jackie Brink


straight from a cookbook called the flavors of the florida keys.

★★★★★ 1 vote
Stove Top


1/4 lb
butter (1 stick)
2 Tbsp
white wine
2 Tbsp
2 Tbsp
lemon juice
salt and freshly ground black pepper to taste
pinch dried oregano
pinch dried thyme
1/2 lb
garlic cloves, crushed
2 Tbsp
key lime juice
3 Tbsp
bottled buffalo wing sauce
1/2 c
diced tomatoes
lobster tail, shell removed and cut into 1 inch pieces
shrimp, peeled and deveined
3 oz
jumbo lump crabmeat
1/4 c
sliced scallions


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.
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.
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.

About this Recipe

Course/Dish: Pasta
Main Ingredient: Seafood
Regional Style: Caribbean