Creamy Garlic Parmesan Lobster & Shrimp Pasta
Description
Creamy Garlic Parmesan Lobster & Shrimp Pasta is a luxurious seafood dish featuring tender lobster and juicy shrimp tossed in a rich, velvety garlic parmesan cream sauce with perfectly cooked pasta. It’s elegant enough for special occasions but simple enough to make at home. The combination of buttery seafood, aromatic garlic, and creamy cheese creates a restaurant-quality meal with deep, comforting flavors.
Time Required
Prep Time: 15 minutes
Cook Time: 25 minutes
Total Time: 40 minutes
Servings: 4 servings
Ingredients
For the Pasta
300 g (10 oz) fettuccine or linguine pasta
Salt (for boiling water)
For the Seafood
2 lobster tails (cooked, shelled, and chopped)
250 g (½ lb) large shrimp, peeled and deveined
1 tablespoon olive oil
Salt and black pepper (to taste)
½ teaspoon paprika (optional)
For the Creamy Garlic Parmesan Sauce
3 tablespoons butter
5 cloves garlic, minced
1½ cups heavy cream
1 cup freshly grated parmesan cheese
½ cup chicken or seafood broth
½ teaspoon Italian seasoning
¼ teaspoon red pepper flakes (optional)
Salt and black pepper to taste
For Garnish
Fresh parsley, chopped
Extra parmesan cheese
Lemon wedges (optional)
Instructions
Step 1: Cook the Pasta
Bring a large pot of salted water to a boil.
Cook pasta according to package instructions until al dente.
Reserve ½ cup pasta water, then drain and set aside.
Step 2: Cook the Shrimp
Heat butter and olive oil in a large skillet over medium heat.
Season shrimp with salt, pepper, and paprika.
Cook shrimp for 2–3 minutes per side until pink and opaque.
Remove from skillet and set aside.
Step 3: Warm the Lobster
In the same pan, lightly sauté chopped lobster for 1–2 minutes.
Remove and set aside with shrimp.
Step 4: Make the Garlic Parmesan Sauce
Melt butter in the same skillet over medium heat.
Add garlic and sauté until fragrant (about 1 minute).
Pour in broth and heavy cream; simmer for 3–4 minutes.
Stir in parmesan cheese gradually until smooth.
Add Italian seasoning, red pepper flakes, salt, and pepper.
Simmer until sauce thickens slightly.
Step 5: Combine Everything
Add cooked pasta to the sauce and toss well.
Add shrimp and lobster, gently mixing to coat.
Use reserved pasta water if needed to loosen the sauce.
Step 6: Serve
Garnish with parsley and extra parmesan.
Serve immediately with lemon wedges if desired.
Frequently Asked Questions
1. Can I use frozen seafood?
Yes. Thaw completely and pat dry before cooking to prevent excess water in the sauce.
2. What pasta works best?
Fettuccine, linguine, spaghetti, or penne all work well because they hold creamy sauces nicely.
3. Can I substitute lobster?
Yes. You can use crab meat, scallops, or extra shrimp.
4. How do I prevent the sauce from curdling?
Keep heat medium-low when adding cream and cheese, and stir continuously.
5. Can I make this lighter?
Use half-and-half instead of heavy cream and reduce butter slightly (sauce will be thinner).
6. How to store leftovers?
Refrigerate in an airtight container for up to 2 days.
Reheat gently with a splash of milk or cream.
7. Can I make it spicy?
Add extra red pepper flakes or a dash of hot sauce.
Nutritional Information (Approximate per serving)
Calories: 720 kcal
Protein: 42 g
Carbohydrates: 55 g
Fat: 38 g
Saturated Fat: 22 g
Cholesterol: 260 mg
Sodium: 620 mg
Fiber: 3 g
Sugar: 3 g