Spicy Shrimp and Lobster Linguine

SmartPoints® value per serving
Total Time
57 min
12 min
45 min
A spicy tomato sauce full of shrimp and lobster makes for spectacular, yet easy entertaining.


Olive oil

1 Tbsp

Uncooked onion(s)

3 medium, chopped

Garlic clove(s)

6 medium clove(s), chopped

Canned diced tomatoes

28 oz

Red wine

2 fl oz

Fresh oregano

2 Tbsp, chopped, or 2 teaspoons dried

Crushed red pepper flakes

½ tsp

Table salt

½ tsp


¼ tsp

Black pepper

¼ tsp, coarsely ground

Uncooked lobster meat

½ pound(s), tail

Uncooked shrimp

1 pound(s), large, peeled and deveined

Uncooked pasta

¾ pound(s), linguine variety

Fresh parsley

¼ cup(s), chopped


  1. Heat the oil in a very large nonstick skillet, then add the onions and garlic. Sauté until golden, about 10 minutes. Add the tomatoes, wine, oregano, crushed pepper, salt, sugar, and ground pepper; bring to a boil. Reduce the heat and simmer, uncovered, until the flavors are blended and the sauce is slightly thickened, about 15 minutes.
  2. Meanwhile, remove the meat from the lobster tail and cut it into 1⁄2–inch pieces. Add the lobster and the shrimp to the sauce and simmer, uncovered, until the shrimp and lobster are just opaque, about 5 minutes.
  3. Meanwhile, cook the linguine according to package directions; drain and place in a large serving bowl. Toss at once with the sauce and sprinkle with the parsley. Yields


To pry the meat out of the lobster tail, cut away the soft undercover with scissors and ease away the meat from the shell with your fingers.You can make the sauce a few hours ahead of time, cover it and let it sit on the stove. Then reheat the sauce and add the lobster and shrimp a few minutes before you’re ready to eat.