Lobster Shrimp and Scallop Pasta
Indulge in the ultimate seafood pasta experience with this Lobster Shrimp and Scallop Pasta recipe, a luxurious blend of tender lobster tails, succulent shrimp, and perfectly seared sea scallops tossed with fettuccine or linguine in a rich, creamy Parmesan sauce. Enhanced by fragrant garlic, shallots, and a splash of dry white wine, this dish is elevated with a hint of lemon juice and a dash of red pepper flakes for the perfect balance of brightness and heat. Perfect for a special occasion dinner or a sumptuous midweek treat, this recipe comes together in just 50 minutes and yields restaurant-quality results right in your kitchen. Garnished with fresh parsley for a pop of color, this seafood pasta is as beautiful as it is delicious.
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Recipe Information
Ingredients
- 2 pieces lobster tails
- 12 pieces large shrimp, peeled and deveined
- 12 pieces sea scallops
- 12 ounces fettuccine or linguine pasta
- 4 tablespoons unsalted butter
- 2 tablespoons olive oil
- 4 pieces garlic cloves, minced
- 2 pieces shallots, finely chopped
- 1.5 cups heavy cream
- 0.5 cups dry white wine
- 0.75 cups grated Parmesan cheese
- 2 tablespoons fresh parsley, chopped
- 1 tablespoon lemon juice
- 0.5 teaspoons red pepper flakes
- to taste salt
- to taste black pepper
Instructions
Bring a large pot of salted water to a boil. Cook the pasta according to the package instructions until al dente. Reserve 1 cup of pasta water before draining and set the pasta aside.
While the pasta is cooking, prepare the seafood. Cut the lobster tails lengthwise to expose the meat and set aside.
Heat 2 tablespoons of butter and 1 tablespoon of olive oil in a large skillet over medium heat. Add the scallops and sear for 2 minutes on each side until golden brown. Remove from skillet and set aside.
In the same skillet, add the shrimp and cook for 2-3 minutes per side until pink and opaque. Remove shrimp and set aside.
Add the lobster tails to the skillet, flesh side down, and cook for 4-5 minutes, flipping halfway through, until the meat is cooked through. Remove from skillet and set aside.
Add the remaining 2 tablespoons of butter and 1 tablespoon of olive oil to the skillet. Stir in the minced garlic and chopped shallots, cooking for 2-3 minutes until fragrant.
Deglaze the skillet with the white wine, scraping up any browned bits from the bottom of the pan. Let it reduce for 2 minutes.
Pour in the heavy cream and bring to a gentle simmer. Stir in the grated Parmesan cheese, lemon juice, and red pepper flakes, whisking until smooth. Season with salt and black pepper to taste.
Return the scallops, shrimp, and lobster meat to the skillet, letting them bask in the sauce for 1-2 minutes to warm up.
Add the cooked pasta to the skillet and toss to coat, adding reserved pasta water as needed to loosen the sauce to your desired consistency.
Garnish with fresh parsley and serve immediately. Enjoy your Lobster Shrimp and Scallop Pasta!
Nutrition Facts
Calories |
3674 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 224.8 g | 288% | |
| Saturated Fat | 118.4 g | 592% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 1280 mg | 427% | |
| Sodium | 7556 mg | 329% | |
| Total Carbohydrate | 145.7 g | 53% | |
| Dietary Fiber | 9.7 g | 35% | |
| Total Sugars | 10.2 g | ||
| Protein | 223.2 g | 446% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 1207 mg | 93% | |
| Iron | 9.1 mg | 51% | |
| Potassium | 2813 mg | 60% | |
*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.
