Description

This Lemon Pepper Lobster Shrimp Pasta is an incredible and indulgent seafood dish featuring tender shrimp and succulent lobster in a creamy, zesty lemon pepper sauce, tossed with al dente fettuccine or linguine. Perfect for a special dinner, this recipe combines rich flavors with a hint of zest and spice, finished with a sprinkle of Parmesan and fresh parsley.

Ingredients

Pasta and Protein

8 ounces fettuccine or linguine pasta
1/2 pound raw shrimp, peeled and deveined
1/2 pound cooked lobster meat, chopped

Sauce and Seasoning

2 tablespoons unsalted butter
1 tablespoon olive oil
3 cloves garlic, minced
1 teaspoon lemon pepper seasoning
1/2 teaspoon smoked paprika
1/4 teaspoon red pepper flakes (optional)
Zest and juice of 1 large lemon
1/3 cup heavy cream
1/4 cup grated Parmesan cheese, plus more for serving
Salt and black pepper, to taste
Chopped fresh parsley for garnish

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Instructions

Cook the Pasta: Bring a large pot of salted water to a boil and cook the fettuccine or linguine until al dente, about 8-10 minutes. Reserve 1/2 cup of pasta water before draining the pasta; set the pasta aside.
Sauté Garlic: In a large skillet, melt the butter with the olive oil over medium heat. Add the minced garlic and sauté for 30 seconds until fragrant, being careful not to burn it.
Cook Shrimp: Add the peeled and deveined shrimp to the skillet along with lemon pepper seasoning, smoked paprika, and red pepper flakes if using. Cook the shrimp for 2-3 minutes per side until pink and fully cooked.
Add Lobster: Stir in the chopped cooked lobster meat and cook for another 1-2 minutes just until warmed through.
Make Sauce: Reduce the heat to low and add lemon zest, lemon juice, heavy cream, and grated Parmesan cheese to the skillet. Stir well and let the sauce simmer gently for 1-2 minutes until slightly thickened.
Toss Pasta in Sauce: Add the drained pasta to the skillet and toss to coat in the sauce. Slowly add reserved pasta water a little at a time to reach your desired sauce consistency. Season with salt and black pepper to taste.
Serve: Plate the pasta immediately and garnish with extra Parmesan cheese and chopped fresh parsley for a burst of color and flavor.

Notes

For a richer and creamier sauce, increase the heavy cream to 1/2 cup.
If using frozen lobster or shrimp, be sure to thaw completely and pat dry before cooking to avoid excess water in the sauce.
This dish pairs perfectly with a crisp white wine and crusty garlic bread for a complete meal.