Description
Lemon Pepper Lobster Shrimp Pasta is a decadent yet quick-to-make seafood pasta featuring tender shrimp and succulent lobster meat in a creamy lemon-infused sauce. This dish beautifully balances the zesty brightness of lemon pepper seasoning with the richness of heavy cream and Parmesan, creating a flavorful dinner perfect for seafood lovers.
Ingredients
Scale
Pasta
- 8 ounces linguine or fettuccine pasta
Seafood
- 6 large shrimp, peeled and deveined
- 4 ounces cooked lobster meat (claw or tail)
Sauce and Seasonings
- 1 tablespoon olive oil
- 1 tablespoon unsalted butter
- 3 cloves garlic, minced
- 1 teaspoon lemon pepper seasoning
- ½ teaspoon crushed red pepper flakes (optional)
- Juice and zest of 1 lemon
- ½ cup heavy cream
- ¼ cup grated Parmesan cheese
- 2 tablespoons chopped fresh parsley
- Salt and black pepper to taste
Instructions
- Cook Pasta: Cook the linguine or fettuccine according to the package instructions until al dente. Drain, reserving half a cup of the pasta water, and set the pasta aside.
- Cook Shrimp: Heat olive oil and butter together in a large skillet over medium heat. Add the shrimp and cook for 2 to 3 minutes on each side until they turn pink and opaque.
- Add Lobster and Garlic: To the skillet, add the cooked lobster meat and minced garlic. Sauté for 1 to 2 minutes until the garlic is fragrant.
- Season the Seafood: Sprinkle lemon pepper seasoning and crushed red pepper flakes (if using) over the shrimp and lobster mixture. Stir well to combine.
- Make the Cream Sauce: Stir in the lemon juice, lemon zest, and heavy cream. Let the sauce simmer gently for 2 to 3 minutes to thicken slightly.
- Add Parmesan Cheese: Mix in the grated Parmesan cheese, stirring until the sauce is smooth and creamy.
- Toss Pasta: Add the cooked pasta to the skillet and toss to coat evenly with the sauce. Use the reserved pasta water as needed to thin the sauce to your desired consistency.
- Season and Garnish: Season with salt and black pepper to taste. Garnish with freshly chopped parsley before serving warm.
Notes
- Use fresh or frozen lobster and shrimp—be sure to thaw seafood completely before cooking.
- For a lighter sauce, substitute half-and-half or whole milk in place of heavy cream.
- Add baby spinach or sautéed cherry tomatoes for extra color, flavor, and nutrients.
