The texture of the sauce is what makes this dish unforgettable. Each piece of lobster and shrimp is coated in a smooth, luxurious cream sauce infused with white wine, garlic, and Parmesan. The fettuccine or linguine absorbs all those flavors, ensuring every bite is creamy, savory, and perfectly balanced. The sweetness of the seafood contrasts beautifully with the saltiness of the cheese, creating a harmony of flavors that feels truly gourmet.
Despite its upscale presentation, this dish is surprisingly easy to prepare. You can have it on the table in about 30 minutes, with no complicated steps or fancy equipment required. Whether you’re celebrating an anniversary, hosting friends, or simply craving something special, Lobster and Shrimp Pasta Cream Sauce delivers a meal that’s indulgent, flavorful, and guaranteed to impress. Once you try it, it’s sure to become one of your signature seafood favorites.
Storage Options
- Refrigerate: Store leftovers in an airtight container for up to 2 days. Reheat gently over low heat with a splash of cream or milk.
- Freeze: Not ideal for cream-based sauces, as they may separate when thawed.
- Make Ahead: You can cook the seafood and prepare the sauce up to one day in advance; combine with pasta just before serving.
Summary
Lobster and Shrimp Pasta Cream Sauce combines tender seafood with a buttery garlic-Parmesan cream base. This luxurious, silky pasta is rich, flavorful, and surprisingly easy to make — a perfect indulgence for special occasions or cozy nights in.
Yield: 4 servings | Prep Time: 15 minutes | Cook Time: 20 minutes | Total Time: 35 minutes
Equipment
- Large pot for boiling pasta
- Deep skillet or sauté pan
- Tongs or pasta spoon
- Colander
- Whisk
- Measuring cups and spoons
Ingredients
- 12 oz fettuccine or linguine pasta
- 2 tbsp butter
- 1 tbsp olive oil
- 8 oz lobster meat (fresh or cooked, cut into chunks)
- 8 oz shrimp, peeled and deveined
- 3 cloves garlic, minced
- ½ cup dry white wine or seafood stock
- 1 cup heavy cream
- ½ cup grated Parmesan cheese
- ½ tsp salt, or to taste
- ¼ tsp black pepper
- ¼ tsp crushed red pepper flakes (optional)
- 1 tsp lemon juice
- 2 tbsp chopped parsley (for garnish)
Instructions
- Cook pasta: Bring a large pot of salted water to a boil. Cook pasta according to package directions until al dente. Drain and reserve ½ cup of pasta water.
- Sear shrimp and lobster: Heat butter and olive oil in a skillet over medium heat. Add shrimp and lobster; cook for 2–3 minutes per side or until shrimp are pink and lobster is heated through. Remove and set aside.
- Sauté garlic: In the same pan, add minced garlic and cook for 30 seconds until fragrant.
- Deglaze: Pour in white wine or stock, scraping up any bits from the pan. Simmer for 2 minutes.
- Make the sauce: Add heavy cream, salt, pepper, and red pepper flakes. Simmer for 3–4 minutes until slightly thickened.
- Add cheese and seafood: Stir in Parmesan until smooth. Return shrimp and lobster to the pan, toss to coat, and add lemon juice.
- Combine: Add cooked pasta to the sauce, tossing gently. Add a splash of pasta water to adjust consistency if needed.
- Serve: Garnish with parsley and extra Parmesan. Serve warm for the best flavor.
Notes
- Use freshly grated Parmesan for a smooth, creamy sauce — pre-shredded cheese won’t melt as well.
- Be careful not to overcook the seafood; it only needs a few minutes to stay tender.
- If the sauce thickens too much, thin it with a little pasta water or cream.
Tips for Success
- Cook the pasta just to al dente so it finishes perfectly in the sauce.
- Pat shrimp and lobster dry before cooking to get a nice sear.
- Always cook seafood in butter for that signature rich flavor.
- Add lemon juice right before serving to brighten the creamy sauce.
Additional Tips and Variations
- Spicy Cajun Style: Add 1 tsp Cajun seasoning and a pinch of cayenne.
- Garlic Alfredo Version: Double the garlic and replace wine with extra cream for an Alfredo-style sauce.
- Vegetable Addition: Stir in spinach, sun-dried tomatoes, or asparagus tips for added texture and color.
- Lighter Option: Substitute half the cream with milk and reduce the butter slightly.
Frequently Asked Questions (FAQ)
Can I use frozen seafood?
Yes, but make sure to thaw completely and pat dry before cooking to avoid excess water in the sauce.
What pasta works best for lobster and shrimp pasta cream sauce?
Fettuccine, linguine, or tagliatelle work best to hold the creamy sauce.
Can I make this without wine?
Absolutely. Substitute with seafood stock or chicken broth for a similar depth of flavor.
How can I reheat it?
Reheat gently on low heat with a splash of cream or milk — avoid boiling to prevent curdling.
Conclusion
Lobster and Shrimp Pasta Cream Sauce is the ultimate seafood indulgence — rich, creamy, and bursting with flavor. Perfect for date nights, holidays, or any time you want to impress, this dish combines the elegance of lobster and shrimp with the comforting luxury of a silky cream sauce. One bite, and you’ll feel like you’re dining seaside at a gourmet restaurant — without ever leaving your kitchen.