If you’re looking to impress guests or indulge in a luxurious meal, this lobster and shrimp pasta recipes is your go-to choice. Creamy, rich, and filled with the delightful flavors of the sea, this dish brings together the sweetness of lobster and the delicate taste of shrimp. Perfect for a weekend dinner or special occasion, it’s a sophisticated yet easy-to-make dish that will have everyone coming back for seconds.
Lobster and Shrimp Pasta Recipes
Cuisine: ItalianDifficulty: Easy4
servings20
minutes30
minutes600
kcalElevate your dinner with this lobster and shrimp pasta recipe. Luxuriously creamy and bursting with seafood flavor, this dish will make any occasion special. Perfectly cooked shrimp and succulent lobster meat combine in a rich, velvety sauce that pairs beautifully with your favorite pasta.
Ingredients
- Pasta
12 oz fettuccine or linguine
- Seafood:
1 lb lobster tails, cooked and chopped
1/2 lb large shrimp, peeled and deveined
- Sauce
3 tbsp unsalted butter
2 cloves garlic, minced
1/4 cup dry white wine
1 cup heavy cream
1/2 cup grated Parmesan cheese
Salt and pepper to taste
1 tbsp lemon juice
1/4 cup chopped parsley
Red pepper flakes (optional)
Directions
- Cook Pasta: Bring a large pot of salted water to a boil and cook pasta until al dente. Drain and set aside.
- Prepare Seafood: In a skillet, melt 1 tbsp butter over medium heat. Add shrimp and cook until pink and opaque, about 2-3 minutes per side. Remove and set aside. Repeat the same with cooked lobster, warming it gently.
- Make the Sauce: In the same skillet, add the remaining butter. Sauté garlic until fragrant, then deglaze with white wine, scraping up any bits from the pan. Let it reduce by half.
- Combine Ingredients: Stir in the heavy cream and simmer until slightly thickened. Add Parmesan, salt, and pepper, mixing until smooth. Squeeze in lemon juice.
- Mix Pasta and Sauce: Add cooked pasta, shrimp, and lobster to the skillet. Toss to coat everything in the sauce. Garnish with parsley and red pepper flakes, if using.
- Serve Immediately: Plate and enjoy this creamy, decadent seafood pasta.
Notes
- For a less creamy version, replace half of the heavy cream with chicken broth.
- You can substitute Parmesan with Pecorino Romano for a sharper flavor.
Tips for the perfect Lobster and Shrimp Pasta Recipes
- Use Fresh Seafood: Fresh shrimp and lobster give the best texture and flavor.
- Don’t Overcook Seafood: Shrimp and lobster cook quickly, so be attentive to avoid a rubbery texture.
- Adjust the Sauce Consistency: If the sauce is too thick, add a splash of pasta water to thin it out.
Recipe Variants
- Tomato-Based Lobster and Shrimp Pasta: Swap the cream with tomato sauce for a lighter, tangier version.
- Garlic Butter Lobster and Shrimp Pasta: Skip the cream entirely and increase the butter to create a simple garlic butter sauce.
- Lobster pasta recipe: Try the recipe without shrimp, also a nice variant to taste.
FAQ of the Lobster and Shrimp Pasta
Yes, but make sure to properly thaw and drain the seafood before cooking to avoid excess water in the sauce.
Fettuccine, linguine, or spaghetti work best, but feel free to use any pasta shape you prefer.
Absolutely! Consider adding mushrooms, spinach, or sun-dried tomatoes for extra flavor and texture.
Store in an airtight container in the refrigerator for up to 2 days. Reheat gently on the stove with a splash of water or cream.
While it’s best enjoyed fresh, you can prepare the sauce a day in advance and cook the pasta and seafood when you’re ready to serve.
This lobster and shrimp pasta is truly a celebration of flavors. With its rich and creamy sauce, perfectly cooked seafood, and tender pasta, it’s a restaurant-quality dish you can make at home. Next time you’re looking for a recipe to wow your guests or simply treat yourself, this one won’t disappoint. Enjoy the vibrant flavors and savor every bite!
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