Can I make the sauce ahead?

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.

Can I make a lighter version of this?

Absolutely! You can skip the mascarpone and cut back on the parmesan for a more traditional scampi!

A luxurious but approachable twist on classic scampi — shrimp, lobster, and lemon-Parmesan cream topped with crunchy garlic breadcrumbs.

Units Scale

1 lb linguine or fettuccine
2 tbsp olive oil
1/2 stick butter
2 tbsp minced garlic (about 4 cloves)
1/3 cup fresh lemon juice
Zest of 2 lemons
1/2 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 tbsp butter, 1 tbsp olive oil, 1 cup breadcrumbs

Cook Mode Prevent your screen from going dark

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.

Great for holidays or weeknights alike — pair with salad or steak for a full meal.
Breadcrumbs are non-negotiable!