Key Lime Seafood Pasta

Key Lime Seafood Pasta

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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
  • 2
    garlic cloves, crushed
  • 2 Tbsp
    key lime juice
  • 3 Tbsp
    bottled buffalo wing sauce
  • 1/2 c
    diced tomatoes
  • 1
    lobster tail, shell removed and cut into 1 inch pieces
  • 12
    shrimp, peeled and deveined
  • 3 oz
    jumbo lump crabmeat
  • 1/4 c
    sliced scallions

How to Make Key Lime Seafood Pasta


  1. Allow 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.
  2. Bring 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.
  3. Mix 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.

Printable Recipe Card

About Key Lime Seafood Pasta

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

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