Garlicky Shrimp Lobster Pasta
Indulge in the ultimate seafood delight with this Garlicky Shrimp Lobster Pasta, a luxurious dish that brings together tender shrimp, succulent lobster, and perfectly al dente linguine in a rich, creamy garlic butter sauce. Infused with the zest of freshly squeezed lemon juice, a splash of dry white wine, and a touch of red pepper flakes for subtle heat, this pasta is elevated with the silky addition of heavy cream and Parmesan cheese. Perfect for a special occasion dinner or date night, this recipe is ready in just 40 minutes and beautifully garnished with fresh parsley for a restaurant-worthy finish. Serve it with a crisp side salad and crusty bread to soak up every last drop of the velvety sauce.
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Recipe Information
Ingredients
- 12 oz Linguine or spaghetti
- 8 oz Shrimp, peeled and deveined
- 6 oz Cooked lobster meat, chopped
- 4 tbsp Butter
- 2 tbsp Olive oil
- 4 cloves Garlic cloves, minced
- 0.5 tsp Crushed red pepper flakes
- 2 tbsp Lemon juice, freshly squeezed
- 0.25 cup Dry white wine
- 0.5 cup Heavy cream
- 0.5 cup Parmesan cheese, grated
- 2 tbsp Fresh parsley, chopped
- to taste Salt
- to taste Black pepper
Instructions
Bring a large pot of salted water to a boil. Cook the linguine or spaghetti according to package instructions until al dente. Drain and set aside, reserving 1 cup of pasta water.
In a large skillet, heat 2 tablespoons of butter and 2 tablespoons of olive oil over medium heat until melted.
Add the minced garlic to the skillet and sauté for 1-2 minutes, or until fragrant but not browned.
Stir in the crushed red pepper flakes and add the shrimp. Cook the shrimp for 2-3 minutes on each side until they turn pink and are cooked through. Remove the shrimp from the skillet and set aside.
In the same skillet, reduce the heat to low and pour in the white wine and lemon juice, scraping any browned bits off the bottom of the pan. Allow the mixture to simmer for 2 minutes.
Stir in the heavy cream and Parmesan cheese, continuing to stir until the cheese is melted and the sauce is creamy. If the sauce is too thick, add some reserved pasta water, one tablespoon at a time, until the desired consistency is reached.
Add the cooked lobster meat and cooked shrimp back to the skillet. Stir gently to coat them in the sauce. Sprinkle with salt and black pepper to taste.
Add the drained pasta to the skillet and toss it with the sauce, ensuring the pasta is fully coated.
Stir in the remaining 2 tablespoons of butter for an extra silky sauce.
Garnish the pasta with fresh parsley and serve immediately, topped with additional Parmesan cheese if desired.
Nutrition Facts
Calories |
552 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 33.3 g | 43% | |
| Saturated Fat | 16.5 g | 83% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 232 mg | 77% | |
| Sodium | 1084 mg | 47% | |
| Total Carbohydrate | 29.2 g | 11% | |
| Dietary Fiber | 1.7 g | 6% | |
| Total Sugars | 1.1 g | ||
| Protein | 31.1 g | 62% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 197 mg | 15% | |
| Iron | 1.4 mg | 8% | |
| Potassium | 342 mg | 7% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
