Classic shrimp scampi is already a comfort food favorite - buttery, lemony, and full of garlicky flavor. But this Creamy Seafood Scampi Pasta takes that familiar recipe and makes it truly indulgent. Think tender shrimp and buttery lobster, swirled together in a velvety lemon-Parmesan cream sauce that clings to every strand of pasta. It's rich, elegant, and designed for the moments you want to elevate an everyday favorite into something unforgettable.
I've made this recipe more times than I can count - sometimes as part of a special holiday surf-and-turf spread with filet mignon, and other times just because it's a Tuesday and I needed something cozy. The beauty of it is how effortlessly it comes together, but still feels like something worth opening a bottle of wine for.
And the best part? The toasted garlic breadcrumb topping. It's that crunchy, golden layer that sets this pasta apart - adding a buttery, nutty bite that perfectly balances the creamy sauce. Once you try it, you'll never make scampi without it again.
Love Creamy Pastas?: If creamy pasta is your love language, you'll also adore my Creamy Sausage Pasta - another weeknight-to-holiday favorite.
Jump to:
- Why You'll Love This Creamy Seafood Scampi Pasta
- Ingredients You'll Need for Creamy Seafood Scampi Pasta
- How to Make Creamy Seafood Scampi Pasta
- Substitutions for Creamy Seafood Scampi Pasta
- Variations on Creamy Seafood Scampi Pasta
- Equipment You'll Love
- How to Store Creamy Seafood Scampi Pasta
- Top Tip
- FAQ
- Love this? Try more Pasta Recipes:
- See the Latest from Whisk and Wine
- 📖 Recipe
- 💬 Reviews
Why You'll Love This Creamy Seafood Scampi Pasta
It's indulgence without intimidation - the kind of dish that impresses without effort.
- A more luxurious take on classic scampi, with lobster and Parmesan adding depth.
- Weeknight-friendly simplicity - one pan, no complicated techniques.
- The golden garlic breadcrumb topping adds irresistible texture and flavor.
- Holiday-worthy presentation - perfect for Christmas, New Year's, or any special dinner.
Ingredients You'll Need for Creamy Seafood Scampi Pasta
Everything in this dish builds on traditional scampi - butter, lemon, garlic - but the creamy sauce and crisp topping give it that little extra magic.
- Jumbo shrimp, peeled and deveined
- Lobster tails, meat removed and chopped
- Linguine or fettuccine pasta
- Olive oil
- Butter
- Garlic
- Fresh lemon juice and zest
- Parmesan cheese
- Mascarpone cheese (optional)
- Fresh parsley
- Breadcrumbs
See recipe card for quantities.
Quick Hint: Don't skip the breadcrumb topping - it adds that signature crunch and contrast to the creamy sauce.
How to Make Creamy Seafood Scampi Pasta
Simple steps, big results. This dish keeps scampi's classic flavor base while layering in richness and texture.
Boil the water and prepare seafood.
Fill a large pot with salted water and bring to a boil for your pasta. While it heats, pat shrimp and lobster dry and season lightly with salt and pepper
Toast the breadcrumbs.
Melt butter and olive oil in a small pan over medium heat. Add minced garlic and breadcrumbs, stirring until golden and fragrant. Transfer to a bowl and set aside.
Cook the pasta.
Add pasta to the boiling water and cook until just al dente. Reserve 1 cup of pasta water before draining, then set aside.
Sauté the seafood.
In a large skillet, heat olive oil and butter over medium heat. Add shrimp first and sauté 2-3 minutes per side until pink and lightly golden. Add lobster and toss until just cooked through. Remove both from the pan with a slotted spoon and set aside - keep warm.
Add the garlic.
Add minced garlic and cook 1-2 minutes until fragrant and golden around the edges.
Build the sauce.
Stir in fresh lemon juice and zest, scraping up any flavorful bits from the pan. Lower the heat slightly, then add the mascarpone and Parmesan together, whisking until smooth, melted, and silky.
Combine and Serve
Add cooked pasta to the sauce and toss to coat evenly. Return shrimp and lobster to the pan, folding everything together. If the sauce feels too thick, loosen it with a splash of the reserved pasta water. Finish with chopped parsley and top generously with the toasted breadcrumbs.
Substitutions for Creamy Seafood Scampi Pasta
This recipe's flexibility is part of its charm - swap ingredients as needed without losing its spirit.
- Skip mascarpone for a lighter take - the Parmesan and pasta water still create a silky sauce.
- Replace lobster with scallops or crab for a lighter option.
- Use spaghetti or bucatini instead of linguine.
Variations on Creamy Seafood Scampi Pasta
Once you've mastered the base, you can tweak it for different moods and occasions.
- Add a pinch of red pepper flakes for a gentle kick.
- Stir in a splash of white wine for classic depth.
- Swap parsley for basil to bring a Mediterranean twist.
Equipment You'll Love
Having the right tools makes both holiday and weeknight cooking a breeze.
- Make the sauce in the GreenPan™ Stanley Tucci™ Ceramic Nonstick Essential Stanley Pan - plus it doubles as a beautiful serving vessel!
- I have been using my Microplane Premium Classic Series Zester and it is extremely reliable.
- Since you are using a long pasta, it's good to have a tall pasta pot
How to Store Creamy Seafood Scampi Pasta
Store leftovers in an airtight container for up to 2 days. Reheat gently with a splash of water or broth to revive the sauce. Keep breadcrumbs separate for crunch.
Top Tip
Balance is everything here - the sauce should be rich but never heavy. The fresh lemon juice and zest keep it lively, while the golden garlic breadcrumbs add a layer of crunch that turns this into something extraordinary. And if the sauce feels too thick, don't forget to use that reserved pasta water - it's liquid gold for achieving that perfect creamy coating.
FAQ
I honestly would not. I'd serve this immediately upon tossing it together given the creamy components and the seafood.
They'll love it. The sauce is creamy and comforting, and the breadcrumbs make it extra fun to eat.
Absolutely! You can skip the mascarpone and cut back on the parmesan for a more traditional scampi!
Love this? Try more Pasta Recipes:
Looking for other recipes like this? Try these:
See the Latest from Whisk and Wine
Here's what's new from our kitchen:
📖 Recipe
Creamy Seafood Scampi Pasta
- Total Time: 45
- Yield: 6 Servings 1x
Description
A luxurious but approachable twist on classic scampi - shrimp, lobster, and lemon-Parmesan cream topped with crunchy garlic breadcrumbs.
Ingredients
- 1 lb linguine or fettuccine
- 2 tbsp olive oil
- ½ stick butter
- 2 tbsp minced garlic (about 4 cloves)
- ⅓ cup fresh lemon juice
- Zest of 2 lemons
- ½ container grated Parmesan cheese (2.5 oz)
- 2 tbsp chopped parsley
- 1 5oz package mascarpone cheese
- Salt and pepper, to taste
- Breadcrumb Topping: 1-2 garlic cloves, 1 tablespoon butter, 1 tablespoon olive oil, 1 cup breadcrumbs
Get Recipe Ingredients
Instructions
-
Boil a large pot of salted water for the pasta - this recipe moves quickly, so you'll work in parallel. While the pasta cooks, start building the sauce so everything comes together with perfect timing.
- Prepare the seafood by washing and patting dry. Season generously with salt and pepper.
-
Toast breadcrumbs in butter and olive oil, with garlic; set aside.
-
Add pasta to boiling water and remember to reserve one cup of pasta cooking liquid before draining.
-
Melt butter and olive oil over medium high heat.
-
Add lobster and shrimp and cook until pink.
- Add garlic and cook for 1-2 minutes.
-
Add lemon juice and zest. Fold in mascarpone (until it melts) and parmesan and remove from the heat.
-
Drain pasta (reserving cooking liquid) and toss it with the creamy seafood mixture over medium low heat. Thin the sauce with extra pasta cooking water if necessary. Sprinkle parsley and serve.
-
Serve topped with parsley and toasted breadcrumbs.
Notes
- Great for holidays or weeknights alike - pair with salad or steak for a full meal.
- Breadcrumbs are non-negotiable!
- Prep Time: 20
- Cook Time: 25
Comments
No Comments