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
Scale
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.
