Name: Creamy Lobster And Shrimp Spaghetti With Fresh Tomatoes
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Cuisine: Italian-Inspired
Ingredients: 12 oz spaghetti; 6 oz cooked lobster meat; 8 oz shrimp, peeled and deveined; 2 tbsp olive oil (plus more if needed); 2 tbsp butter; 3 cloves garlic, minced; 1 1/2 cups cherry tomatoes, halved; 1 cup heavy cream; 1/2 cup grated Parmesan cheese; 1/4 tsp red pepper flakes (optional); Salt, to taste; Black pepper, to taste; Fresh parsley or basil, chopped (for garnish)

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I love this Creamy Lobster and Shrimp Spaghetti because it feels luxurious yet comforting at the same time. The tender seafood, silky sauce, and fresh tomatoes create a dish that feels special without being overly complicated. It’s one of those meals I enjoy making when I want to slow down and cook something that truly feels like a treat.

Why You’ll Love This Recipe

I like this recipe because it balances richness and freshness beautifully. I enjoy how the sweetness of the lobster and shrimp pairs with the creamy sauce, while the tomatoes keep everything light and vibrant. It’s perfect for a special dinner but still simple enough for me to make at home. Creamy Lobster And Shrimp Spaghetti With Fresh Tomatoes

Ingredients

(Tip: You’ll find the full list of Ingredients and measurements in the recipe card below.)

Spaghetti
Lobster meat
Shrimp, peeled and deveined
Olive oil
Butter
Garlic
Cherry tomatoes
Heavy cream
Parmesan cheese
Red pepper flakes (optional)
Salt
Black pepper
Fresh parsley or basil

Directions

I start by cooking the spaghetti in well-salted water until al dente. I reserve some pasta water, then drain the pasta and set it aside.

In a large skillet, I heat olive oil and butter over medium heat. I add the shrimp and cook them briefly until just pink, then remove them from the pan. I add the lobster meat next, warm it gently, and set it aside with the shrimp.

In the same skillet, I add a little more olive oil if needed and sauté the garlic until fragrant. I add the cherry tomatoes and let them soften and release their juices.

I pour in the heavy cream and bring it to a gentle simmer, then stir in the Parmesan cheese until the sauce is smooth. I season with salt, black pepper, and red pepper flakes if I want heat.

I return the shrimp and lobster to the pan, then add the cooked spaghetti. I toss everything together, adding a splash of reserved pasta water if needed to loosen the sauce. I finish with fresh herbs before serving.

Servings And Timing

This recipe makes about 4 servings.
Preparation takes around 15 minutes, cooking time is about 25 minutes, and total time comes to roughly 40 minutes.

Variations

I sometimes add a splash of white wine before the cream for extra depth. When I want a lighter version, I use half-and-half instead of heavy cream. I also enjoy adding spinach or arugula at the end for a fresh, green touch.

Storage/Reheating

I store leftovers in an airtight container in the refrigerator for up to 2 days. When reheating, I warm the pasta gently on the stovetop with a splash of cream or water to keep the sauce smooth. I avoid overheating so the seafood stays tender. Creamy Lobster And Shrimp Spaghetti With Fresh Tomatoes

FAQs

Can I use frozen shrimp and lobster?

I can use frozen seafood as long as it’s fully thawed and patted dry before cooking.

What type of lobster works best?

I usually use cooked lobster tail or claw meat for convenience.

Can I make this dish without cream?

I can make a lighter sauce using olive oil, garlic, tomatoes, and pasta water instead.

What pasta can I use instead of spaghetti?

I like linguine or fettuccine as good alternatives.

Is this dish spicy?

I find it mild, but I can easily adjust the heat with red pepper flakes.

Conclusion

I enjoy making Creamy Lobster And Shrimp Spaghetti With Fresh Tomatoes because it feels elegant, comforting, and deeply satisfying. It’s a dish I love serving when I want something memorable that still feels warm and homemade.