Description
This Creamy Lobster and Shrimp Spaghetti with Fresh Tomatoes is a luxurious pasta dish made with tender seafood, a silky cream sauce, and sweet cherry tomatoes. It’s a comforting yet elegant recipe perfect for special dinners or a memorable meal at home.
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)
Instructions
- Cook spaghetti in well-salted boiling water until al dente. Reserve 1/2 cup of pasta water, then drain and set aside.
- In a large skillet, heat olive oil and butter over medium heat. Add shrimp and cook until just pink, about 2-3 minutes per side. Remove and set aside.
- Add lobster meat to the pan, warm it gently for 1-2 minutes, and set aside with the shrimp.
- In the same skillet, add a bit more olive oil if needed. Sauté garlic for 30 seconds until fragrant.
- Add cherry tomatoes and cook for 5-7 minutes until softened and juicy.
- Pour in heavy cream and bring to a gentle simmer. Stir in Parmesan cheese and season with salt, black pepper, and red pepper flakes if using.
- Return shrimp and lobster to the pan. Add the cooked spaghetti and toss to combine, using reserved pasta water as needed to loosen the sauce.
- Garnish with fresh parsley or basil and serve warm.
Notes
- Use pre-cooked lobster meat from the seafood section for convenience.
- For a lighter version, substitute half-and-half or use olive oil and tomato-based sauce.
- Serve with crusty bread and a light salad for a complete meal.
Nutrition
- Serving Size: 1 serving
- Calories: 520
- Sugar: 3g
- Sodium: 520mg
- Fat: 28g
- Saturated Fat: 14g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 2g
- Protein: 30g
- Cholesterol: 160mg
