If you’re craving a delicious meal, this lobster shrimp pasta is a fantastic choice. It brings that fancy restaurant vibe right to your kitchen table. The sweet, savory seafood and creamy sauce really come together to make something special.
This recipe tackles boring weeknight meals, long prep times, and messy sauces by delivering a creamy lobster and shrimp pasta in one skillet.
I know sometimes it can be hard to get seafood just right. Overcooked shrimp or rubbery lobster can ruin the whole dish. That’s why I love this recipe! It’s simple and helps you nail the cooking times so you can enjoy tender, flavorful seafood every time.
What’s great about this lobster shrimp pasta is how quick it is to whip up. In just 30 minutes, you can go from prep to plate! Using fresh ingredients helps with the taste, and keeping an eye on the garlic means no burnt bits ruining your sauce.
If you love pasta but also want a tasty twist, try making these gnocchi instead! They’re easy to prepare and always a hit.
Why You Will Love This Recipe
- Delicious Flavor : The creamy, buttery sauce pairs beautifully with zesty lemon, making each bite feel like you’re dining at your favorite restaurant.
- Convenience : With a quick prep and cook time of just 30 minutes, this lobster shrimp pasta fits perfectly into busy weeknights without sacrificing taste.
- Texture : The tender pasta mixed with succulent shrimp and lobster creates a satisfying mouthfeel, while the garlic and Parmesan add a delightful finish.
- Storage : Leftovers are easy to manage. You can store them in an airtight container for up to three days, allowing you to enjoy this dish again.
Creamy Lobster and Shrimp Pasta
- Prep Time: 10 minutes
- Cool Time: 0 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 4 servings 1x
- Category: Pasta
- Method: Stovetop
- Cuisine: American
- Diet: Gluten Free
Description
Delicious lobster shrimp pasta with creamy sauce, perfect for a gluten-free meal.
Ingredients
- 1 lb (450g) jumbo or extra large shrimp, uncooked, peeled, deveined
- 2 large (about 450g) lobster tails, or 1 lb (450g) of lobster meat, uncooked, cut into 1/2 inch pieces
- 1 lb (450g) penne pasta
- 2 cups (480ml) heavy cream
- 1 1/2 tsp (7.5g) chicken bouillon (Better Than Bouillon recommended)
- 1 tbsp (15g) garlic, diced or minced
- 1 tbsp (15g) lemon zest
- Juice from one lemon
- 1 tbsp (15g) fresh parsley, chopped, plus more for garnish
- 1 tsp (2.5g) onion powder
- 1 tsp (2.5g) Old Bay seasoning
- Salt to taste
- 2 roma tomatoes, diced
- 3/4 cup (75g) freshly grated or shredded Parmesan cheese, plus more for garnish
- 4 tbsp (56g) butter (for cooking)
Instructions
- Prepare the Sauce: Start by melting 4 tbsp (56g) of butter in a large skillet over medium heat. Add 1 tbsp (15g) of diced or minced garlic and cook until fragrant but not burnt.
- Add Cream & Season: Pour in 2 cups (480ml) of heavy cream and stir gently until warmed through, season with salt and pepper to taste.
- Cook the Seafood: Add 1 lb (450g) of shrimp and 2 large lobster tails (or 1 lb of lobster meat) to the pan. Cook until shrimp turn pink, approximately 2 minutes on each side.
- Toss with Pasta: Incorporate 1 lb (450g) of cooked penne pasta into the sauce, stirring to soak up flavors. If the mixture is too thick, drizzle in a bit of pasta water to loosen it up.
- Serve & Enjoy: Dish the pasta into bowls, topping with additional fresh parsley or grated cheese if desired.
Notes
- Storage Tips: Store leftovers in an airtight container in the refrigerator for up to 3 days.
- Expert Tips: If shrimp seems rubbery, cook for no longer than 2 minutes on each side to maintain tenderness.
- Keep garlic on medium heat while sautéing to prevent burning.
- Lower the heat to prevent the cream sauce from boiling over.
- If your cream sauce turns out too thick, add a splash of pasta water to thin it down.
- For pasta that sticks together, toss it with olive oil immediately after draining.
- Reheating Instructions: Reheat gently in a skillet over low heat, adding a splash of water or cream as needed to avoid drying out.
- Serving Suggestions: Pair with a chilled white wine like Chardonnay. Serve alongside a fresh garden salad. Garnish with extra parsley and lemon wedges for presentation.
- Recipe Variations: For added nutrition, consider adding spinach or asparagus to the pasta. You can also swap out seafood for scallops or crab if desired.
- Ingredient Notes: Use fresh seafood for maximum flavor. If you cannot find penne pasta, linguine or fettuccine can work as substitutes.
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 1g
- Sodium: 600mg
- Fat: 20g
- Saturated Fat: 7g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 1g
- Protein: 30g
- Cholesterol: 90mg
Find it online: https://bakeitwell.com/lobster-shrimp-pasta
Recipe Tips
- If shrimp seems rubbery, cooking it for no longer than 2 minutes on each side helps maintain tenderness.
- When sautéing garlic, keeping the heat around medium prevents it from burning and losing flavor.
- For a smooth cream sauce, lowering the heat to low prevents it from boiling over during cooking.
- If your cream sauce turns out too thick, adding a splash of pasta water can help thin it down nicely.
- For pasta that sticks together after cooking, tossing it with olive oil right after draining keeps it separate.
Serving Suggestions
This lobster shrimp pasta pairs well with a chilled white wine like Chardonnay. A fresh garden salad complements the richness of the dish perfectly.
This creamy pasta can inspire variations such as a seafood salad or shrimp tacos. You may also consider using it in a seafood bake or as a delicious filling for crepes.
Recipe variations
- You can use 1 lb of scallops or crab meat in place of lobster for a different seafood flavor.
- Add 1 cup of fresh spinach or 1 cup of diced asparagus for a nutritious boost alongside the creamy sauce.
- Either swap the penne pasta for fettuccine or use gluten-free pasta to accommodate dietary preferences.
- If you want to batch cook, double the recipe by using 2 lbs of shrimp and 2 lbs of lobster meat along with the other ingredients.
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How to Store?
To keep your lobster shrimp pasta fresh, follow these storage tips:
Refrigeration: Store leftovers in an airtight container in the refrigerator for up to 3 days.
Freezing: Place the pasta in a freezer bag, seal it tightly, and freeze for up to 2 months. Thaw in the refrigerator overnight.
Reheating: Reheat in a skillet over low heat, adding a splash of cream or broth to maintain consistency.
If you enjoyed this lobster shrimp pasta or any other recipe on my blog, please leave a ⭐ star rating and let me know how it went in the comments below. I appreciate taking time to read about this recipe, thank you!
