Description
Creamy Lobster and Shrimp Pasta
Ingredients:
8 oz fettuccine pasta
1 lb shrimp, peeled and deveined
2 lobster tails, split lengthwise
3 tbsp unsalted butter
2 cloves garlic, minced
1 cup heavy cream
Salt and pepper to taste
Fresh parsley, chopped (for garnish)
Instructions:
Start by preheating your grill or skillet to medium-high heat. Season the shrimp and lobster tails with salt and pepper. In a large skillet over medium-high heat, sear the shrimp for about 2-3 minutes per side until they are pink and cooked through. Remove from the skillet and set aside.
In the same skillet, cook the lobster tails until they are browned and cooked through. Break up any large clumps of meat as it cooks. Remove from the skillet and let it cool slightly before slicing.
In a pot, cook the fettuccine according to package instructions until al dente. Drain and set aside.
In a large skillet over medium heat, melt the butter. Add the minced garlic and sauté for about 1 minute until fragrant. Pour in the heavy cream and bring it to a simmer. Reduce the heat and let it thicken slightly, stirring occasionally. Season with salt and pepper to taste.
Add the cooked fettuccine to the creamy sauce and toss until well coated. Stir in the cooked shrimp and sliced lobster tails until everything is well combined.
Serve the Creamy Lobster and Shrimp Pasta hot, garnished with chopped fresh parsley for added color and flavor. This dish is perfect for a satisfying meal that combines the rich, smoky flavors of grilled seafood with the creamy richness of Alfredo sauce. Enjoy your delicious Creamy Lobster and Shrimp Pasta!
Step-by-Step Guide
1. Prep & Sear Seafood: Heat a large skillet over medium-high. Season shrimp and lobster tails with salt and pepper. Sear shrimp for 2-3 minutes per side until pink. Remove. Add lobster tails to the same skillet, cooking until browned and opaque. Remove, let cool slightly, then slice the meat.
2. Cook Pasta: In a separate pot, cook fettuccine in salted boiling water until al dente. Drain, reserving 1/4 cup of pasta water.
3. Make the Sauce: In the same skillet over medium heat, melt butter. Sauté minced garlic for 1 minute until fragrant. Pour in heavy cream, bring to a gentle simmer, and let it thicken for 3-4 minutes. Season with salt and pepper.
4. Combine: Add the drained pasta to the creamy sauce, tossing to coat. If the sauce is too thick, loosen it with a splash of the reserved pasta water. Gently fold in the cooked shrimp and sliced lobster meat until heated through.
5. Finish & Serve: Remove from heat. Garnish generously with chopped fresh parsley and serve immediately.
Serving Suggestions
This rich pasta is a complete meal, but it pairs beautifully with a light, crisp side. Serve with a simple arugula salad dressed in lemon vinaigrette to cut through the creaminess. Garlic bread is perfect for soaking up the luxurious sauce. For a wine pairing, choose a crisp white like Sauvignon Blanc or an unoaked Chardonnay.
How-to Summary
Quickly sear seasoned shrimp and lobster tails. Cook fettuccine al dente. Create a simple garlic-butter cream sauce in the same pan. Combine pasta, sauce, and seafood, garnish with parsley, and serve hot for a decadent, restaurant-quality meal.
Frequently Asked Questions
Can I use frozen seafood? Yes. Thaw frozen shrimp and lobster tails completely in the refrigerator overnight and pat them very dry before seasoning and searing to ensure proper browning.
How can I make this dish less rich? Substitute half the heavy cream with whole milk or half-and-half. You can also use a lighter Alfredo sauce base or add a splash of pasta water to dilute the sauce slightly.
What if I don’t have lobster tails? You can use all shrimp, or substitute with scallops. For a more budget-friendly option, use imitation lobster meat (surimi) added at the very end just to warm through.
How do I store and reheat leftovers? Store in an airtight container in the fridge for up to 2 days. Reheat gently in a skillet over low heat with a splash of milk or cream to revive the sauce, as microwaving can cause it to separate.
Can I add other flavors to the sauce? Absolutely. A pinch of red pepper flakes adds heat. A tablespoon of tomato paste stirred in with the garlic gives depth. Finely grated Parmesan cheese stirred into the cream sauce adds a savory, salty note.
Common Mistakes to Avoid
- Overcooking the Seafood: Shrimp and lobster cook quickly and become rubbery if overdone. Remove them from the heat as soon as they turn opaque.
- Not Using Pasta Water: The starchy water is a key tool for adjusting sauce consistency. Always reserve some before draining.
- Crowding the Skillet: Sear seafood in batches if necessary. Overcrowding steams the seafood instead of creating a flavorful sear.
- Adding Cheese to the Cream Sauce: Avoid adding hard cheeses like Parmesan directly to the simmering cream, as it can cause the sauce to become grainy. Stir it in off the heat if using.
Conclusion
This Creamy Lobster and Shrimp Pasta transforms simple ingredients into a spectacularly indulgent dish. By following the step-by-step guide and avoiding common pitfalls, you can confidently create a luxurious meal that feels special enough for a celebration yet straightforward enough for a impressive weeknight dinner. The key lies in the quality of the seafood and the balance of the rich, garlicky cream sauce. Enjoy the process and the delicious results.