Pasta and seafood are weaknesses of mine, so this was an easy production. This lobster & shrimp pasta is to die for, and will have you and your family returning for seconds!
What is lobster & shrimp pasta
This dish is made of lobster, shrimp and penne pasta. It’s tossed in a creamy, buttery sauce with a touch of lemon.
My husband and I recently visited a new restaurant called Cajun Roux located here in our city of Birmingham, Alabama. The restaurant specializes in Cajun-style dishes, primary made with seafood. After pondering the menu for a few minutes, I opted for the Tallulah Lobster and Shrimp, which is one of their most popular pasta dishes. The meal so delightful, that it inspired me to make it myself. Whenever I go to a restaurant and find a dish that I like, I always try to pin point specific ingredients, so I can prepare it on my own. I must pat myself on the back, and modestly admit that I completely nailed this one. The flavors are on point, and it’s an exceptional replica of the restaurant’s well liked dish.
What you need for lobster & shrimp pasta
- Shrimp
- Lobster
- Penne pasta
- Heavy Cream
- Chicken Bouillon, Better Than Bouillon recommended
- Garlic
- Lemon zest
- Lemon juice
- Parsley (fresh)
- Onion powder
- Old Bay
- Seafood, Cajun, or poultry seasoning
- Roma Tomatoes
- Parmesan cheese
- Salt
- Butter (not pictured, but of course we need butter 😉)
Preparation tips
Do not overcook your seafood. Seafood doesn’t take long to cook, and overcooking will result in dry, rubbery meat; and we definitely don’t want that. For the shrimp, only a few minutes on each side. For the lobster, sauté for a few minutes.
Do not overcook your garlic. Sautéing the garlic, it’s important to keep your heat on a medium setting, which will give you better control over the heat and will keep your garlic from burning. If the garlic is burned, the dish will be ruined. Not to mention, it will all taste like burned garlic.
Once, the heavy cream is added, reduce the heat to low or simmer. Not doing so, will cause the cream to boil over, which result in a mess that will need to be cleaned. Not to mention, the loss of the cream you will experience.
If you make this dish, please tag me on Instagram and Twitter. Also, there will be a video of me preparing it on both platforms.
I hope you enjoy!
Shrimp & Lobster Pasta
Ingredients
- 1 lb jumbo or extra large shrimp uncooked, peeled, deveined,
- 2 large lobster tails, or pound of lobster meat uncooked, cut into 1/2 inch pieces
- 1 lb penne pasta
- 2 cups heavy cream
- 1 1/2 tsp chicken bouillon recommend Better Than Bouillon
- 1 tbsp garlic diced or minced
- 1 tbsp lemon zest
- juice from one lemon
- 1 tbsp fresh parsley, plus more for garnish chopped
- 1 tsp onion powder
- 1 tsp Old Bay
- seafood or poultry seasoning
- salt to taste
- 2 roma tomatoes diced
- 3/4 cup freshly grated or shredded Parmesan cheese, plus more for garnish
Instructions
- Cook pasta according to package instructions.
- In a small bowl, lightly season shrimp with seafood or poultry seasoning. In another small bowl, do the same with the lobster meat. It's important not to be heavy handed because seafood do not need much seasoning. Once seasoned, set aside.
- In a large skillet, heat 2 tbsp. of butter over medium low-medium heat. Add garlic and cook until fragrant, about 2-3 minutes.
- Whisk in heavy cream, chicken bouillon, pinch of salt, Old Bay, onion powder, lemon zest and lemon juice. Bring to a simmer, and simmer for 5 minutes, stirring occasionally.
- Stir in Parmesan and tbsp. of fresh parsley. Simmer for an additional 10 minutes.
- While sauce is cooking, heat 2 tbsp. of butter in a medium skillet over medium heat. Add shrimp and cook for 2 minutes on each side, then transfer to a plate. Depending on size of skillet, you may need to cook in batches. In the same skillet, add another 2 tbsp. of butter and add lobster. Sauté for 3 minutes until lobster is pink. Do not over cook. Transfer to same plate with shrimp.
- Taste cream mixture and add more salt if needed. Gently toss in pasta.
- Serve immediately, topped with shrimp and lobster, garnished with tomatoes and fresh parsley.
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