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Lobster Shrimp Spaghetti

lobster butter sauce
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Ingredients

Scale
  • 8 oz (225g) spaghetti
  • 200g (7 oz) lobster meat, chopped
  • 150g (5.3 oz) shrimp, peeled and deveined
  • 2 tablespoons butter
  • 2 cloves garlic, minced
  • 1 small shallot, finely diced (optional)
  • 1/4 cup dry white wine or seafood stock (optional)
  • 1/2 cup heavy cream
  • 1/4 cup freshly grated Parmesan cheese
  • 1 tablespoon fresh lemon juice
  • 1 teaspoon lemon zest
  • 2 tablespoons fresh parsley, chopped
  • Salt and freshly ground black pepper, to taste
  • Red pepper flakes, to taste (optional)

Instructions

  1. Bring a large pot of heavily salted water to a boil. Cook spaghetti according to package directions until al dente. Reserve 1/2 cup pasta water, then drain.
  2. While pasta cooks, pat the lobster meat and shrimp dry with paper towels and season lightly with salt and pepper.
  3. In a large skillet, melt butter over medium heat. Add minced garlic and shallots (if using) and sauté for 30-45 seconds until fragrant but not browned.
  4. Add shrimp to the pan in a single layer and cook for about 1 minute per side until they begin turning pink but aren’t fully cooked.
  5. Add the chopped lobster meat and continue cooking for another 1-2 minutes until seafood is about 80% cooked.
  6. If using wine or stock, add it now and simmer for 30 seconds, scraping up any bits from the bottom of the pan.
  7. Pour in the heavy cream and bring to a gentle simmer. Stir in the Parmesan cheese until melted and smooth.
  8. Add the drained pasta directly to the sauce and toss gently to coat every strand. If sauce seems too thick, add a splash of reserved pasta water.
  9. Remove from heat and stir in lemon juice, lemon zest, and fresh parsley.
  10. Taste and adjust seasoning with salt, pepper, and red pepper flakes if desired.
  11. Serve immediately in warmed bowls, garnishing with additional parsley and Parmesan if desired.

Notes

  • For best results, use fresh seafood or high-quality frozen options that have been properly thawed.
  • The sauce will thicken as it cools, so serve immediately after preparation.
  • Leftovers can be stored in the refrigerator for up to 2 days, though the texture of the seafood may change slightly upon reheating.
  • When reheating, add a splash of cream to revitalize the sauce.
  • Nutrition facts are estimates and may vary based on ingredients used, portion sizes, and preparation methods.

Nutrition

Keywords: lobster shrimp spaghetti, creamy seafood pasta, lobster butter sauce, shrimp garlic linguine, quick Italian dinner

Find it online: https://www.joyliciousrecipes.com/lobster-shrimp-spaghetti-creamy-quick/