Remember the lobster stock I made? It’s not that I haven’t been using it, it’s just that nothing I’ve made has been worth reporting, until tonight. I started reducing stock while I prepared the other ingredients.

Shrimp Linguine in Tangy Lobster Sauce Plated

Shrimp over Linguine in Tangy Lobster Sauce
~2 servings


  • 1 tbsp. Extra-Virgin Olive Oil
  • 1 tbsp. Unsalted Butter
  • 1/4 cup Red Onion, minced (about 1/2 a small onion)
  • 1/4 cup Fennel Bulb, minced
  • 2 cloves Garlic, minced
  • 1/4 tsp. Red Pepper Flakes (reduce to 1/8 tsp. if you prefer less spicy)
  • 1/4 tsp. Turmeric
  • 1 1/2 cups Lobster Stock (warm)
  • 1 tsp. Cream Sherry
  • 1 tsp. Dry Parsley
  • 10 large Shrimp, (remove shells, tails, & veins)
  • 1/4 cup Heavy Cream
  • Kosher Salt & Freshly Ground Black Pepper
  • Enough al dente Linguine for two people.


  1. Heat oil and butter in a 10″ pan over low heat. Saute onion, fennel, and garlic. Season liberally with kosher salt. Cook several minutes until fennel has softened and onions are translucent.
  2. Add red pepper & turmeric, toss to combine. When fragrant, add stock, sherry, and parsley. Increase temperature to medium-high to achieve a simmer, reduce temperature to not exceed simmer.
  3. Add shrimp, cook about 90 seconds, or just until sides start to change color. Flip shrimp. Stir in cream. Add al dente linguine. Season with black pepper, taste sauce for flavor, add salt as necessary. Cook about 90 more seconds.
Shrimp Linguine in Tangy Lobster Sauce Cooking

Oh man is this tasty! I recommend including some crusty bread to sop up the super delicious sauce, which looks a bit like confetti. Mangia!

Tangy Lobster Sauce
posted by Lon at 11:08 AM Filed under Italian, Recipes. You can follow any responses to this entry through the RSS 2.0 feed. Both comments and pings are currently closed.