The key to the perfect lobster and shrimp pasta cream sauce lies in balance. The garlic and white wine create depth, while the cream and Parmesan add body and smoothness. Each bite gives you a harmonious mix of buttery seafood and silky sauce that coats every strand of pasta perfectly. The flavors build on each other — a little sweet from the lobster, a little savory from the Parmesan, and a hint of brightness from lemon juice that cuts through the richness.
A Luxurious Seafood Pasta Dinner
This recipe is versatile and forgiving. You can use fresh or frozen seafood, add your favorite vegetables, or even substitute the pasta type based on what you have at home. Despite how impressive it looks, this dish is surprisingly easy — making it ideal for dinner parties, anniversaries, or cozy nights in. Once you make this lobster and shrimp pasta cream sauce, it will quickly become a go-to recipe for when you want to wow your guests and yourself.
Storage Options
- Refrigerate: Store leftovers in an airtight container for up to 2 days. Reheat gently on low heat with a splash of cream or milk.
- Freeze: Not recommended — cream sauces tend to separate when frozen and thawed.
- Make Ahead: Cook the seafood and prepare the sauce up to 24 hours in advance, then reheat gently and toss with freshly cooked pasta before serving.
Summary
Lobster and Shrimp Pasta Cream Sauce combines tender lobster, juicy shrimp, and rich cream sauce for an unforgettable seafood pasta. Creamy, flavorful, and easy to make, it’s the perfect recipe for special dinners or weekend indulgence.
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
- Whisk and tongs
- Colander
- Measuring cups and spoons
- Chef’s knife and cutting board
Ingredients
- 12 oz fettuccine or linguine pasta
- 2 tbsp butter
- 1 tbsp olive oil
- 8 oz lobster meat (fresh, steamed, or pre-cooked)
- 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
- 1 tsp lemon juice
- ½ tsp salt
- ¼ tsp black pepper
- ¼ tsp red pepper flakes (optional)
- 2 tbsp chopped fresh parsley (for garnish)
Instructions
- Cook the pasta: Bring a large pot of salted water to a boil. Cook pasta according to package directions until al dente. Reserve ½ cup pasta water and drain.
- Cook the seafood: In a large skillet, melt butter with olive oil over medium heat. Add shrimp and lobster pieces, searing for 2–3 minutes per side until opaque. Remove and set aside.
- Sauté garlic: Add minced garlic to the same pan and cook for 30 seconds until fragrant.
- Deglaze: Pour in white wine and simmer for 2–3 minutes to reduce slightly, scraping up browned bits.
- Make the sauce: Add heavy cream, salt, black pepper, and red pepper flakes. Stir and simmer gently for 4–5 minutes until slightly thickened.
- Add cheese: Stir in Parmesan until melted and smooth. Return seafood to the skillet and toss to coat evenly.
- Combine with pasta: Add the cooked pasta and toss gently. Add a splash of pasta water if needed to thin the sauce.
- Finish and serve: Add lemon juice and garnish with parsley. Serve immediately with extra Parmesan on top.
Notes
- Use freshly grated Parmesan for the best texture and flavor.
- Do not overcook seafood — it should be tender, not rubbery.
- Add a splash of milk if the sauce thickens too much after sitting.
Tips for Success
- Cook pasta to al dente — it will continue cooking slightly in the sauce.
- Always use real butter for the richest flavor.
- Balance richness with a squeeze of lemon or a pinch of chili flakes.
- Use high-quality seafood for the best results — fresh if possible.
Additional Tips and Variations
- Cajun Style: Add 1 tsp Cajun seasoning and a pinch of cayenne for a spicy kick.
- Garlic Alfredo Version: Use extra garlic and double the Parmesan for an Alfredo-style flavor.
- Vegetable Add-ins: Stir in spinach, sun-dried tomatoes, or sautéed mushrooms for extra color and nutrition.
- Lighter Option: Replace half the cream with milk or use evaporated milk for a leaner sauce.
Frequently Asked Questions (FAQ)
Can I use frozen seafood?
Yes, but thaw completely and pat dry before cooking to prevent excess moisture in the sauce.
What pasta works best for lobster and shrimp pasta cream sauce?
Fettuccine or linguine is ideal, but spaghetti or tagliatelle also works beautifully.
Can I make this without wine?
Absolutely — replace wine with seafood or chicken stock for similar depth of flavor.
How do I make the sauce thicker?
Let it simmer a few extra minutes, or whisk in 1 tsp flour dissolved in cream before adding the cheese.
Conclusion
Lobster and Shrimp Pasta Cream Sauce is the ultimate celebration of creamy indulgence and seafood flavor. With tender shrimp, buttery lobster, and a smooth Parmesan cream sauce, this dish turns any meal into an occasion. Simple enough for weeknights yet luxurious enough for holidays, it’s the perfect way to bring gourmet dining right to your table — no reservation required.