Description
Shrimp and Lobster Creamy Pasta
Ingredients:
For the shrimp and lobster:
1 lb large shrimp, peeled and deveined
2 lobster tails, split
2 tbsp olive oil
2 tbsp unsalted butter
2 cloves garlic, minced
1/2 tsp smoked paprika
1 tsp lemon juice
Salt and pepper to taste
For the pasta:
12 oz fettuccine or linguine
1 cup heavy cream
1/2 cup Parmesan cheese, grated
1 cup fresh spinach
1/4 cup sun-dried tomatoes, chopped (optional)
1 tbsp fresh parsley, chopped
Salt and pepper to taste
Instructions:
Cook the Pasta:
Boil the pasta in salted water according to package instructions. Drain and set aside.
Cook the Lobster and Shrimp:
In a skillet, heat olive oil and butter over medium-high heat. Add the shrimp, lobster tails, garlic, paprika, lemon juice, salt, and pepper.
Cook the shrimp for 2-3 minutes per side until pink, and cook the lobster tails for about 5-7 minutes until fully cooked. Remove and set aside.
Make the Cream Sauce:
In the same skillet, add heavy cream and bring to a simmer. Stir in Parmesan cheese, spinach, and sun-dried tomatoes. Cook for 2-3 minutes until the spinach wilts and the sauce thickens. Season with salt and pepper.
Combine Pasta and Sauce:
Add the cooked pasta to the skillet and toss to coat in the creamy sauce.
Serve:
Plate the pasta, and top with the shrimp and lobster. Garnish with fresh parsley and extra Parmesan if desired.
This rich and indulgent shrimp and lobster creamy pasta is the ultimate seafood lover’s delight!
Step-by-Step Guide
Follow this detailed guide for perfect results. First, prep all ingredients: peel shrimp, split lobster tails, mince garlic, chop parsley and sun-dried tomatoes, and grate Parmesan. Begin by salting your pasta water generously. While it boils, cook your seafood. Heat oil and butter in a large skillet until the butter foams. Add garlic, paprika, shrimp, and lobster, ensuring the lobster is cut-side down. Cook shrimp 2-3 minutes per side until opaque and lobster meat is white and firm. Remove seafood to a plate. In the same skillet, pour in heavy cream and simmer for 2 minutes to slightly reduce. Whisk in Parmesan until melted. Add spinach and sun-dried tomatoes, stirring until spinach wilts. Add drained pasta directly to the skillet, tossing to coat thoroughly in the sauce.
Serving Suggestions
Plate this pasta immediately for the best texture. Serve in shallow bowls to showcase the seafood. A final drizzle of high-quality olive oil adds richness. Accompany with a crisp green salad dressed with lemon vinaigrette to cut through the creaminess. For wine, a buttery Chardonnay or a dry Pinot Grigio pairs perfectly. Crusty garlic bread is essential for soaking up the luxurious sauce.
How-to Summary
To summarize: 1) Cook pasta in salted water. 2) Sauté shrimp and lobster in butter/oil with garlic and paprika. 3) Remove seafood. 4) In the same pan, simmer cream, add Parmesan, spinach, and tomatoes to create sauce. 5) Toss drained pasta in sauce. 6) Top with cooked seafood and garnish. The entire dish comes together in about 30 minutes.
Frequently Asked Questions
Can I use frozen shrimp and lobster? Yes. Thaw completely in the refrigerator overnight and pat very dry before cooking to avoid steaming.
What can I substitute for heavy cream? For a slightly lighter version, use half-and-half, but avoid boiling vigorously as it may separate. For a dairy-free option, full-fat canned coconut cream works.
How do I store and reheat leftovers? Store in an airtight container for up to 2 days. Reheat gently in a skillet with a splash of cream or milk to revive the sauce, as microwaving can cause separation.
Can I use a different pasta shape? Absolutely. Short, sturdy shapes like rigatoni or shells hold the creamy sauce well. Avoid very delicate pasta like angel hair.
How can I tell if the lobster is cooked? The lobster meat will turn from translucent to opaque white and the shells will be bright red. The internal temperature should reach 145°F (63°C).
Common Mistakes to Avoid
- Overcooking the Seafood: Shrimp and lobster cook quickly and become rubbery if overdone. Remove them from the pan as soon as they are opaque.
- Using Pre-Grated Parmesan: Pre-grated cheese contains anti-caking agents that can prevent smooth melting. Always grate fresh Parmesan from a block.
- Adding Pasta to the Sauce Dry: Always add a ladle of pasta cooking water to the cream sauce before adding the pasta. The starchy water helps the sauce cling perfectly.
- High Heat for the Cream Sauce: After adding cream, keep the heat at a gentle simmer. Boiling can cause the cream to curdle or the fat to separate.
Conclusion
This Shrimp and Lobster Creamy Pasta is a restaurant-quality meal achievable in your own kitchen. By following the step-by-step guide and avoiding common pitfalls, you’ll create a decadent, impressive dish. The combination of sweet seafood, a rich Parmesan cream sauce, and vibrant spinach makes for a truly special dinner. Remember to use fresh, high-quality ingredients for the best flavor and enjoy this ultimate seafood delight.