Low Sodium Creamy Lobster Pasta
Elevate your dinner table with this indulgent yet heart-healthy Low Sodium Creamy Lobster Pasta recipe, perfect for seafood lovers craving a lighter spin on classic luxury. Tender linguine is coated in a velvety sauce made with heavy cream, unsalted butter, and low-sodium chicken broth, complemented by the rich, buttery taste of perfectly cooked lobster tails. Fresh spinach and bright notes of lemon zest add a refreshing balance, while a sprinkle of Parmesan-breadcrumb topping provides irresistible crunch in every bite. Ready in just 45 minutes, this gourmet dish is ideal for impressing guests or treating yourself to a restaurant-quality meal at home—all with reduced salt for a guilt-free indulgence.
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Recipe Information
Ingredients
- 12 oz linguine or fettuccine pasta
- 2 medium lobster tails
- 2 tbsp unsalted butter
- 1 tbsp olive oil
- 2 small shallots, minced
- 3 cloves garlic cloves, minced
- 1 cup heavy cream
- 1 tbsp lemon juice
- 2 tbsp fresh parsley, chopped
- 0.5 tsp ground black pepper
- 0.25 tsp crushed red pepper flakes
- 0.25 cup unseasoned breadcrumbs
- 0.25 cup grated Parmesan cheese
- 1 whole zest of a lemon
- 2 cups baby spinach
- 0.5 cup low-sodium chicken broth
Instructions
Bring a large pot of water to a boil. Cook the linguine according to the package instructions until al dente, then drain and set aside.
While the pasta cooks, prepare the lobster tails: Use kitchen shears to slice down the back of each lobster shell, then pull the meat out while leaving the end attached. Season the lobster meat lightly with ground black pepper.
In a large skillet over medium-high heat, melt 1 tablespoon of butter with the olive oil.
Add the minced shallots and garlic to the skillet, cooking until fragrant and translucent, about 2 minutes.
Add the lobster tails to the skillet, flesh side down, and cook for 4-5 minutes on each side until the meat is opaque and cooked through. Remove the lobster from the skillet and set aside.
In the same skillet, add the heavy cream, lemon juice, and low-sodium chicken broth. Stir to combine and let it simmer for 3-4 minutes.
Add the cooked pasta to the cream sauce, tossing to coat the pasta well. If the sauce is too thick, add a splash of the reserved pasta water to reach your desired consistency.
Add the baby spinach to the skillet and toss until wilted, about 1-2 minutes.
Chop the cooked lobster meat into bite-sized pieces and add it back to the skillet along with the parsley, lemon zest, and black pepper. Gently toss to combine.
In a small bowl, melt the remaining tablespoon of butter and mix it with the breadcrumbs, Parmesan cheese, and crushed red pepper flakes.
Sprinkle the breadcrumb mixture over the pasta and gently stir to integrate.
Serve the creamy lobster pasta hot, garnished with additional parsley if desired.
Nutrition Facts
Calories |
2439 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 134.5 g | 172% | |
| Saturated Fat | 70.1 g | 350% | |
| Polyunsaturated Fat | 1.3 g | ||
| Cholesterol | 758 mg | 253% | |
| Sodium | 3213 mg | 140% | |
| Total Carbohydrate | 141.8 g | 52% | |
| Dietary Fiber | 12.3 g | 44% | |
| Total Sugars | 8.5 g | ||
| Protein | 139.9 g | 280% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 837 mg | 64% | |
| Iron | 10.1 mg | 56% | |
| Potassium | 1409 mg | 30% | |
*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.
