Description
This creamy lobster and shrimp pasta is a luxurious seafood dish that combines succulent lobster tails and jumbo shrimp with a rich, garlicky cream sauce. Tossed with perfectly cooked penne pasta and flavored with lemon zest, Old Bay seasoning, and fresh parsley, it creates an indulgent and flavorful meal perfect for special occasions or a delightful dinner at home.
Ingredients
Scale
Seafood
- 1 lb (450g) jumbo or extra large shrimp, uncooked, peeled, deveined
- 2 large lobster tails (about 450g) or 1 lb (450g) lobster meat, uncooked, cut into 1/2 inch pieces
Pasta
- 1 lb (450g) penne pasta
Sauce
- 2 cups (480ml) heavy cream
- 1 1/2 tsp (7.5g) chicken bouillon (Better Than Bouillon recommended)
- 1 tbsp (15g) garlic, diced or minced
- 1 tbsp (15g) lemon zest
- Juice from one lemon
- 1 tbsp (15g) fresh parsley, chopped, plus more for garnish
- 1 tsp (2.5g) onion powder
- 1 tsp (2.5g) Old Bay seasoning
- Salt to taste
- 2 roma tomatoes, diced
- 3/4 cup (75g) freshly grated or shredded Parmesan cheese, plus more for garnish
- 4 tbsp (56g) butter (for cooking)
Instructions
- Prepare the Sauce: Start by melting 4 tablespoons (56g) of butter in a large skillet over medium heat. Add 1 tablespoon (15g) of diced or minced garlic and cook until fragrant, taking care not to let it burn. This step forms the flavorful base of your creamy sauce.
- Add Cream & Season: Pour in 2 cups (480ml) of heavy cream, stirring gently to combine and warm through. Season the sauce with salt, pepper, 1 1/2 teaspoons (7.5g) chicken bouillon, 1 teaspoon (2.5g) onion powder, 1 teaspoon (2.5g) Old Bay seasoning, lemon zest, and the juice of one lemon to brighten the flavors.
- Cook the Seafood: Add the peeled and deveined shrimp and lobster meat or tails to the skillet. Cook the seafood until the shrimp turn pink and opaque, about 2 minutes on each side, ensuring not to overcook the lobster for tender, juicy results.
- Toss with Pasta: Stir in 1 pound (450g) of cooked penne pasta into the creamy seafood sauce, mixing well so the pasta soaks up the flavors. If the sauce feels too thick, gradually add a bit of reserved pasta water to loosen the consistency to your preference.
- Finish and Serve: Gently fold in 2 diced roma tomatoes and 3/4 cup (75g) freshly grated Parmesan cheese, allowing the cheese to melt into the warm sauce. Serve the pasta in bowls garnished with additional fresh chopped parsley and extra Parmesan cheese if desired.
Notes
- For best results, cook the pasta al dente according to package instructions before adding to the sauce.
- You can substitute chicken bouillon with seafood stock or vegetable bouillon for different flavor profiles.
- Be careful not to overcook the seafood to maintain its tenderness and juiciness.
- Reserve some pasta water before draining to adjust sauce thickness as needed.
- Old Bay seasoning adds a classic seafood spice, but you can adjust the amount based on your spice preference.
- This dish pairs wonderfully with a crisp white wine such as Sauvignon Blanc or Pinot Grigio.
