Cajun Shrimp & Lobster Pasta

⭐ Introduction

This dish combines tender shrimp, sweet lobster meat, and pasta tossed in a creamy Cajun sauce. It’s rich, bold, and comforting — just the right balance of spice and creaminess.

⏱ Timing

Prep Time: 15 minutes

Cook Time: 25 minutes

Total Time: 40 minutes

Servings: 4

Ingredients

For the seafood:

8 oz lobster tail meat (about 2 small tails, cooked & chopped)

1 lb large shrimp, peeled & deveined

1 tbsp olive oil

1 tsp Cajun seasoning

Salt & black pepper, to taste

For the pasta:

12 oz fettuccine or linguine

2 tbsp olive oil

4 garlic cloves, minced

1 small onion, finely chopped

1 red bell pepper, sliced

1 cup heavy cream

½ cup chicken broth (or seafood stock)

½ cup grated Parmesan cheese

1–2 tbsp Cajun seasoning (adjust to taste)

Pinch of red pepper flakes (optional, for extra heat)

Salt & pepper, to taste

2 tbsp fresh parsley, chopped

Lemon wedges (for serving)

‍ Instructions

Cook pasta: Boil pasta in salted water until al dente. Drain, reserving ½ cup pasta water.

Prepare seafood:

Toss shrimp with olive oil, Cajun seasoning, salt, and pepper.

Heat a skillet over medium-high heat, cook shrimp 2 minutes per side until pink and opaque. Remove.

Add lobster meat, sauté for 1–2 minutes until warmed. Remove and set aside.

Make sauce:

In the same skillet, add oil. Sauté garlic, onion, and red bell pepper until softened.

Stir in Cajun seasoning and red pepper flakes.

Pour in heavy cream and chicken broth. Simmer 3–4 minutes until slightly thickened.

Finish pasta:

Stir in Parmesan until melted. Add cooked pasta, tossing to coat.

Add shrimp and lobster back to skillet. Toss gently, adding reserved pasta water if needed for creaminess.

Serve:

Garnish with parsley and serve with lemon wedges on the side.

Serving Suggestions

• With garlic bread to soak up the sauce
• A fresh green salad for balance
• Pair with a chilled white wine (Chardonnay or Sauvignon Blanc)

Tips & Variations

Lighter version: Use half-and-half instead of cream.

Extra seafood: Add scallops, mussels, or crab for a seafood medley.

Spicy kick: Add a dash of hot sauce to the Cajun cream sauce.

Cheesy twist: Top with extra Parmesan or shredded mozzarella before serving.

Here you go — the Tips & Nutrition breakdown for your Cajun Shrimp & Lobster Pasta

Cajun Shrimp & Lobster Pasta

Tips

• Don’t overcook seafood: Shrimp cook in about 2 minutes per side, and lobster meat only needs a quick warm-up. Overcooking makes them rubbery.
• Use fresh Cajun seasoning: Store-bought can be salty; consider making your own blend for better control of flavor.
• Reserve pasta water: A splash helps loosen the sauce if it gets too thick.
• Balance the spice: Start with 1 tbsp Cajun seasoning and add more to taste — spice levels vary between brands.
• Make it luxurious: Stir in a splash of white wine with the cream for depth of flavor.
• Meal prep: Best eaten fresh, but leftovers keep up to 2 days in the fridge. Reheat gently with a splash of cream or broth.

Nutrition (per serving, 4 servings)

(Approximate values — will vary depending on pasta type, cream, and seafood size)

Calories: 580

Protein: 38g

Carbohydrates: 48g

Fat: 25g

Saturated Fat: 12g

Fiber: 3g

Sugar: 4g

Cholesterol: 240mg

Sodium: 820mg