Shrimp & Lobster Pasta
Shrimp & Lobster Pasta
Ingredients
For the Pasta and Seafood
- 1 gallon water, for boiling
- 1 tablespoon salt, plus more, as needed
- 4 Main lobster tails
- 1 pound rigatoni, or other pasta of choice
- 4 tablespoons unsalted butter
- 1 pound Jumbo Gulf shrimp, peeled and deveined
- 2 teaspoons Old Bay seasoning, divided, plus more as needed
- 1 teaspoon garlic powder, divided, plus more as needed
For the Sauce
- 1/2 cup red onion, diced
- 1 tablespoon garlic paste
- 1 1/2 cups heavy cream
- 1 cup cherry tomatoes, halved
- 1/2 cup Parmesan cheese, grated, plus more for garnish
- 1/2 teaspoon black pepper, plus more as needed
- 1/4 cup fresh cilantro, chopped, for garnish
- 1 lemon, for juice
Instructions
- 1
Bring 1 gallon of water to a rolling boil in a large pot. Add 1 tablespoon of salt to the boiling water.
⏱️ 10 min
- 2
Carefully push the meat out of the Main lobster tails, leaving it attached at the end. Place the lobster tails into the boiling water and cook until they turn a vibrant orange color and are fully cooked, about 3-5 minutes. Immediately transfer the cooked lobster tails to an ice bath to stop the cooking process.
⏱️ 5 min
- 3
In the same pot of boiling water, add the rigatoni (or pasta of your choice). Cook according to package directions until al dente. Drain the pasta, reserving 1/2 cup of pasta water.
⏱️ 12 min
- 4
While the pasta cooks, melt 2 tablespoons of unsalted butter in a large skillet over medium heat. Add the Jumbo Gulf shrimp and season with 1 teaspoon of Old Bay seasoning and 1/2 teaspoon of garlic powder. Cook the shrimp until golden brown and curled on both sides, about 2-3 minutes per side. Remove the shrimp from the pan and set aside.
⏱️ 6 min
- 5
In the same skillet, add the remaining 2 tablespoons of unsalted butter. Add the diced red onion and sauté until softened, about 3-4 minutes, scraping up any browned bits from the bottom of the pan. Add the garlic paste and cook for 1 minute until fragrant.
⏱️ 5 min
- 6
Pour in the heavy cream, add the halved cherry tomatoes, and sprinkle in 1/2 cup of grated Parmesan cheese. Season with the remaining 1 teaspoon of Old Bay seasoning, 1/2 teaspoon of garlic powder, and 1/2 teaspoon of black pepper. Stir well and bring the sauce to a gentle simmer, allowing it to thicken to your desired consistency, about 5-7 minutes. If the sauce is too thick, add a splash of the reserved pasta water.
⏱️ 7 min
- 7
Add the cooked shrimp, drained pasta, and cooked lobster tails to the sauce. Toss gently to combine, ensuring all ingredients are well coated.
⏱️ 3 min
- 8
Garnish with freshly chopped cilantro and a squeeze of fresh lemon juice. Serve immediately in bowls, topped with additional grated Parmesan cheese, if desired.
⏱️ 2 min
Kitchen Tools
Nutrition Facts (per serving)
Shrimp & Lobster Pasta
For the Pasta and Seafood
- 1 gallon water, for boiling
- 1 tablespoon salt, plus more, as needed
- 4 Main lobster tails
- 1 pound rigatoni, or other pasta of choice
- 4 tablespoons unsalted butter
- 1 pound Jumbo Gulf shrimp, peeled and deveined
- 2 teaspoons Old Bay seasoning, divided, plus more as needed
- 1 teaspoon garlic powder, divided, plus more as needed
For the Sauce
- 1/2 cup red onion, diced
- 1 tablespoon garlic paste
- 1 1/2 cups heavy cream
- 1 cup cherry tomatoes, halved
- 1/2 cup Parmesan cheese, grated, plus more for garnish
- 1/2 teaspoon black pepper, plus more as needed
- 1/4 cup fresh cilantro, chopped, for garnish
- 1 lemon, for juice
Instructions
- 1
Bring 1 gallon of water to a rolling boil in a large pot. Add 1 tablespoon of salt to the boiling water.
⏱️ 10 min - 2
Carefully push the meat out of the Main lobster tails, leaving it attached at the end. Place the lobster tails into the boiling water and cook until they turn a vibrant orange color and are fully cooked, about 3-5 minutes. Immediately transfer the cooked lobster tails to an ice bath to stop the cooking process.
⏱️ 5 min - 3
In the same pot of boiling water, add the rigatoni (or pasta of your choice). Cook according to package directions until al dente. Drain the pasta, reserving 1/2 cup of pasta water.
⏱️ 12 min - 4
While the pasta cooks, melt 2 tablespoons of unsalted butter in a large skillet over medium heat. Add the Jumbo Gulf shrimp and season with 1 teaspoon of Old Bay seasoning and 1/2 teaspoon of garlic powder. Cook the shrimp until golden brown and curled on both sides, about 2-3 minutes per side. Remove the shrimp from the pan and set aside.
⏱️ 6 min - 5
In the same skillet, add the remaining 2 tablespoons of unsalted butter. Add the diced red onion and sauté until softened, about 3-4 minutes, scraping up any browned bits from the bottom of the pan. Add the garlic paste and cook for 1 minute until fragrant.
⏱️ 5 min - 6
Pour in the heavy cream, add the halved cherry tomatoes, and sprinkle in 1/2 cup of grated Parmesan cheese. Season with the remaining 1 teaspoon of Old Bay seasoning, 1/2 teaspoon of garlic powder, and 1/2 teaspoon of black pepper. Stir well and bring the sauce to a gentle simmer, allowing it to thicken to your desired consistency, about 5-7 minutes. If the sauce is too thick, add a splash of the reserved pasta water.
⏱️ 7 min - 7
Add the cooked shrimp, drained pasta, and cooked lobster tails to the sauce. Toss gently to combine, ensuring all ingredients are well coated.
⏱️ 3 min - 8
Garnish with freshly chopped cilantro and a squeeze of fresh lemon juice. Serve immediately in bowls, topped with additional grated Parmesan cheese, if desired.
⏱️ 2 min