Lobster & Shrimp Pasta

Name: Lobster & Shrimp Pasta
Prep time: 20 min
Cook time: 15 min
Total time: 35 min
Yield: 4 servings
Ingredients: 8 ounces linguine or fettuccine; 1 pound lobster meat, chopped; 1 pound shrimp, peeled and deveined; 3 tablespoons olive oil; 2 cloves garlic, minced; 1 shallot, minced; 1/2 cup white wine; 1 cup heavy cream; 1/4 cup fresh parsley, chopped; Salt and pepper to taste

Highlighted under: Comfort Dinner Recipes

When I first learned to make Lobster & Shrimp Pasta, I was instantly drawn to how this dish brings the taste of the ocean into my kitchen. The combination of succulent lobster and tender shrimp, tossed in a rich garlic and white wine sauce, transforms an ordinary meal into something extraordinary. I still remember the smiles around the dinner table that night, and I knew I'd discovered a recipe worth sharing. It’s a dish that impresses without being overly complicated, allowing you to savor each flavorful bite.

Created by

Emily

Last updated on 2026-01-22T09:53:27.946Z

Making Lobster & Shrimp Pasta has become a favorite for my family, especially during special occasions. The process begins with preparing a flavorful base of garlic and shallots, allowing the ingredients to meld perfectly. I’ve found that sautéing the seafood just until it’s cooked through keeps everything tender and juicy. Overcooking can lead to rubbery texture, which we definitely want to avoid!

The secret to elevating this dish lies in the white wine and fresh herbs. Using a good quality wine not only enhances the flavor but also adds depth to the sauce. Creating a creamy texture without overwhelming the seafood is key, so I usually finish with a touch of cream, which adds richness.

Why You'll Love This Recipe
The harmony of fresh seafood with a zesty, creamy sauce
Perfectly balanced flavors that delight the palate
Easy enough for a weeknight dinner, yet elegant for special occasions

Choosing the Right Seafood

When selecting lobster meat for this dish, opt for fresh, high-quality claw or tail meat. Fresh lobster provides a sweeter taste and firmer texture, both of which enhance the overall dish. If fresh isn't available, frozen lobster can be a good alternative—just be sure to thaw it in the refrigerator overnight for the best results. For shrimp, look for large, deveined shrimp with a slight crunch when cooked. Their plumpness contributes to a satisfying bite.

For a budget-friendly substitution, you might consider using crab meat instead of lobster. Although the flavor profile will shift slightly, crab offers a similar sweetness that can complement the dish well. Additionally, if you're in a hurry, pre-cooked shrimp can be used; just add them at the end of cooking to avoid overcooking.

Perfecting the Sauce

The sauce is a critical component of this Lobster & Shrimp Pasta, creating a luxurious coating for the seafood and pasta. When incorporating the white wine, choose a dry variety to prevent sweetness from overpowering the dish. Allowing the wine to simmer reduces acidity and helps to concentrate its flavors, making a more robust sauce. Keep an eye on the reduction process; the ideal consistency should be slightly thicker than water but still pourable.

After adding the heavy cream, be sure to stir it gradually, allowing it to fully integrate with the wine and aromatics. If the sauce appears too thick upon adding the pasta, take advantage of the reserved pasta water. Just a few tablespoons can help loosen it, creating that glossy texture that clings perfectly to the linguine or fettuccine.

Ingredients

Seafood and Pasta

8 ounces linguine or fettuccine
1 pound lobster meat, chopped
1 pound shrimp, peeled and deveined

For the Sauce

3 tablespoons olive oil
2 cloves garlic, minced
1 shallot, minced
1/2 cup white wine
1 cup heavy cream
1/4 cup fresh parsley, chopped
Salt and pepper to taste

Instructions

Cook the Pasta

In a large pot of boiling salted water, cook the linguine according to the package instructions until al dente. Drain and set aside, reserving a cup of pasta water.

Sauté the Aromatics

In a large skillet over medium heat, heat the olive oil. Add the minced garlic and shallot, cooking until translucent and fragrant, about 2 minutes.

Cook the Seafood

Add the lobster and shrimp to the skillet, cooking until shrimp is pink and curled, about 3-4 minutes.

Make the Sauce

Pour in the white wine and let it simmer for about 2 minutes to reduce slightly. Stir in the heavy cream and season with salt and pepper.

Combine Everything

Add the cooked pasta to the skillet, tossing to coat everything in the sauce. If the sauce is too thick, use reserved pasta water to reach desired consistency. Stir in fresh parsley before serving.

Pro Tips

For added flavor, consider adding a pinch of red pepper flakes for some heat or use lemon zest to brighten the dish.

Serving Suggestions

For an elevated presentation, consider garnishing your finished dish with a sprinkle of fresh parsley and a light drizzle of extra virgin olive oil. This not only adds a pop of color but also enhances the flavors. Pair your Lobster & Shrimp Pasta with a crisp green salad or a side of garlic bread to create a complete meal that balances richness with freshness.

If you want to incorporate additional ingredients, cherry tomatoes can add a vibrant touch and a hint of acidity to cut through the creaminess. Simply halve them and sauté them with the garlic and shallot for a few minutes before adding the seafood.

Storage and Reheating Tips

If you find yourself with leftovers, store the Lobster & Shrimp Pasta in an airtight container in the refrigerator for up to two days. Keep in mind that seafood dishes tend to lose freshness quickly, so consider finishing off any leftovers within this time frame. Reheating should be done gently—simmer on low heat in a skillet, adding a splash of cream or reserved pasta water to keep it moist.

For those who want to prepare the dish in advance, you can cook the pasta and prepare the sauce separately. Store the pasta in a sealed container and the sauce in another—this helps maintain the texture of the pasta and the creaminess of the sauce. When ready to serve, combine them on the stovetop, ensuring everything is heated through before adding in the seafood.

Questions About Recipes

→ Can I use frozen shrimp and lobster?

Yes, frozen seafood can be used; just make sure to thaw it completely before cooking.

→ What can I substitute for heavy cream?

You can use half-and-half or a dairy-free alternative, although it may alter the sauce's richness.

→ Is this recipe suitable for meal prep?

While the pasta can be made ahead, it's best to prepare the seafood fresh to maintain texture.

→ What wine should I use for cooking?

Choose a dry white wine such as Sauvignon Blanc or Pinot Grigio for the best flavor.