Shrimp & Lobster Pasta
Shrimp and lobster with penne pasta tossed in a buttery cream sauce
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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