If you’re craving a dish that combines the elegance of lobster and shrimp with a zesty, creamy touch, this Lemon Pepper Lobster Shrimp Pasta Recipe is exactly what you need. It’s a delightful seafood pasta that balances rich buttery flavors with bright lemon accents and a hint of peppery spice. Every bite is like a seaside celebration, with tender linguine wrapped in a luscious sauce, studded with delicate chunks of lobster and juicy shrimp. Trust me, once you try this recipe, it will quickly become one of your favorite go-to meals for impressing friends or indulging in a comforting yet sophisticated dinner at home.
Ingredients You’ll Need
These ingredients are straightforward but pack so much flavor and texture that each component plays an essential role in this dish. From the perfectly al dente pasta to the fresh seafood and zesty seasonings, get ready for an incredible meal without fuss.
- 12 ounces linguine or fettuccine pasta: Choose your favorite long pasta to soak up the luscious sauce beautifully.
- 2 lobster tails, shells removed and meat chopped: Adds that rich, sweet seafood flavor that makes this pasta special.
- 12 ounces large shrimp, peeled and deveined: Juicy and tender, complementing the lobster perfectly.
- 3 tablespoons olive oil: For sautéing and adding a subtle fruity richness.
- 3 tablespoons unsalted butter: Gives the sauce its creamy, velvety texture.
- 4 cloves garlic, minced: Infuses the dish with aromatic depth.
- 1 teaspoon lemon pepper seasoning: The star seasoning that brings bright citrus and a peppery kick.
- 1/2 teaspoon paprika: Adds a touch of smoky warmth and color.
- 1/4 teaspoon crushed red pepper flakes (optional): For those who like a subtle spicy heat.
- 1 cup heavy cream: Creates the rich, luscious base of the sauce.
- 1/2 cup grated Parmesan cheese: Adds a salty, nutty flavor that rounds everything out.
- 1 tablespoon fresh lemon zest: Brightens the dish with fresh citrus aroma.
- 2 tablespoons fresh lemon juice: Enhances the tanginess and lightness of the sauce.
- Salt to taste: Essential to bring all flavors together.
- 2 tablespoons chopped fresh parsley: Adds freshness and a splash of vibrant green.
How to Make Lemon Pepper Lobster Shrimp Pasta Recipe
Step 1: Cook the Pasta to Perfection
Bring a large pot of well-salted water to a boil and cook the linguine or fettuccine according to the package instructions until al dente. This ensures your pasta has the perfect bite to balance the creamy sauce. Don’t forget to reserve half a cup of the pasta cooking water before draining — this starchy water is magic for loosening the sauce later.
Step 2: Sauté the Seafood
In a large skillet over medium heat, warm 2 tablespoons of olive oil and 1 tablespoon of butter. Add the chopped lobster and shrimp, seasoning lightly with salt and paprika. Cook each side for 2 to 3 minutes until the seafood just turns opaque and is cooked through. Removing it promptly keeps the lobster and shrimp tender and juicy. Set aside the seafood while you prepare the sauce.
Step 3: Prepare the Luxurious Sauce
Using the same skillet, add the remaining olive oil and butter and sauté the minced garlic for about 30 seconds until you can smell that irresistible fragrance. Stir in the lemon pepper seasoning and optional crushed red pepper flakes. Pour in the heavy cream and bring it to a gentle simmer. Cook for about 3 to 4 minutes, allowing the sauce to thicken slightly and develop rich flavors.
Step 4: Finish the Sauce and Combine
Now it’s time to stir in the grated Parmesan cheese, fresh lemon zest, and lemon juice, which inject brightness and a creamy tang that perfectly complements the seafood. Add the cooked pasta to the skillet, tossing it gently to coat every strand. If the sauce seems too thick, swirl in some of that reserved pasta water until it reaches the luscious consistency you crave. Finally, fold the cooked lobster and shrimp back in and toss everything lightly to combine. Adjust salt to taste for the perfect savory balance.
How to Serve Lemon Pepper Lobster Shrimp Pasta Recipe
Garnishes
Freshly chopped parsley sprinkled over the top adds a lovely burst of color and freshness that lifts the entire dish. For a little extra zing, a few more lemon zest curls can brighten the presentation and flavor even more.
Side Dishes
Pair this pasta with a crisp green salad dressed simply with lemon vinaigrette or serve alongside warm garlic bread to soak up every last bit of the decadent sauce. These sides balance the richness and add satisfying texture contrasts.
Creative Ways to Present
For a more elegant touch, serve the pasta in shallow bowls with a sprig of parsley and a lemon wedge on the side for guests to squeeze fresh juice if they want. You can also arrange the lobster tail shells as decoration around the serving dish to hint at the luxurious seafood inside.
Make Ahead and Storage
Storing Leftovers
Store any leftover Lemon Pepper Lobster Shrimp Pasta Recipe in an airtight container in the refrigerator for up to 2 days. Keep in mind that seafood dishes are best enjoyed fresh, so try to savor leftovers quickly.
Freezing
Freezing this creamy seafood pasta isn’t recommended as the delicate texture of the lobster and shrimp can become rubbery, and the cream sauce may separate. For best results, enjoy it fresh or refrigerated shortly after cooking.
Reheating
To reheat, gently warm the pasta over low heat while stirring, adding a splash of cream or reserved pasta water if it feels dry. This helps restore the silky sauce without overcooking the seafood.
FAQs
Can I use other types of pasta for this recipe?
Absolutely! While linguine or fettuccine works wonderfully, you can swap in spaghetti, angel hair, or even penne if you prefer. Just make sure to adjust cooking times accordingly.
Is it possible to make this dish less rich?
Yes, you can substitute half-and-half for the heavy cream to lighten the sauce, but keep in mind that it may be less creamy. Using less butter can also help reduce richness without compromising flavor.
How do I know when the shrimp and lobster are perfectly cooked?
The seafood is done when it turns opaque and feels firm but still tender. Overcooking can make it tough, so cook just until it changes color and is heated through.
Can I prepare this recipe ahead of time for a dinner party?
You can cook the seafood and pasta separately and make the sauce ahead, then combine everything just before serving to keep it fresh and delicious.
What can I substitute if I don’t have lemon pepper seasoning?
You can create your own by mixing freshly ground black pepper with lemon zest and a pinch of salt. This mix captures the bright and peppery notes needed for the dish.
Final Thoughts
This Lemon Pepper Lobster Shrimp Pasta Recipe is such a joy to make and even more delightful to eat. It’s comfort food elevated by fresh seafood and bold lemony flavors that come together in a creamy sauce that clings to every strand of pasta. Whether it’s a special occasion or just a night you want to treat yourself, this recipe will deliver big on taste and smiles. Give it a try and watch it become a staple in your recipe collection!
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Lemon Pepper Lobster Shrimp Pasta Recipe
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Total Time: 35 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Stovetop
- Cuisine: American
- Diet: Pescatarian
Description
This Lemon Pepper Lobster Shrimp Pasta is a decadent yet easy-to-make seafood pasta recipe featuring tender lobster and shrimp tossed in a creamy lemon pepper sauce. The linguine is cooked to al dente and combined with a zesty, rich cream sauce infused with garlic, Parmesan, fresh lemon zest, and juice. Perfect for a special occasion or a gourmet weeknight dinner, this dish offers a perfect balance of rich seafood flavor and bright citrus notes.
Ingredients
Pasta
- 12 ounces linguine or fettuccine pasta
Seafood
- 2 lobster tails, shells removed and meat chopped
- 12 ounces large shrimp, peeled and deveined
Sauce and Seasonings
- 3 tablespoons olive oil
- 3 tablespoons unsalted butter
- 4 cloves garlic, minced
- 1 teaspoon lemon pepper seasoning
- 1/2 teaspoon paprika
- 1/4 teaspoon crushed red pepper flakes (optional)
- 1 cup heavy cream
- 1/2 cup grated Parmesan cheese
- 1 tablespoon fresh lemon zest
- 2 tablespoons fresh lemon juice
- Salt, to taste
- 2 tablespoons chopped fresh parsley
Instructions
- Cook the pasta: Bring a large pot of well-salted water to a boil. Add the linguine or fettuccine and cook according to package directions until al dente. Reserve 1/2 cup of the pasta cooking water, then drain the pasta and set aside.
- Cook the seafood: While the pasta cooks, heat 2 tablespoons of olive oil and 1 tablespoon of butter in a large skillet over medium heat. Season the shrimp and lobster meat lightly with salt and paprika. Add the shrimp and lobster to the skillet and cook for 2 to 3 minutes per side, until just cooked through. Remove the seafood from the skillet and set aside.
- Prepare the sauce: In the same skillet, add the remaining 1 tablespoon of olive oil and 2 tablespoons of butter. Sauté the minced garlic for about 30 seconds until fragrant. Stir in the lemon pepper seasoning and crushed red pepper flakes if using. Pour in the heavy cream and bring it to a gentle simmer. Let it cook for 3 to 4 minutes until the sauce slightly thickens.
- Add cheese and lemon: Stir the grated Parmesan cheese, fresh lemon zest, and lemon juice into the sauce. Mix thoroughly to combine all flavors.
- Combine pasta and seafood: Add the cooked pasta to the skillet with the sauce, adding reserved pasta water as needed to loosen the sauce to your preference. Gently fold in the cooked shrimp and lobster to coat everything evenly.
- Season and serve: Taste the pasta and adjust seasoning with salt if needed. Garnish with chopped fresh parsley and serve the pasta immediately for best flavor and texture.
Notes
- For extra richness, add an additional tablespoon of butter at the end of cooking.
- This pasta pairs wonderfully with a simple green salad or warm garlic bread.
- You can omit the crushed red pepper flakes for a milder dish.
- Make sure not to overcook the seafood to keep it tender and juicy.
