Shrimp and Lobster Pasta Bowl

Name: Shrimp and Lobster Pasta Bowl
Prep time: 20 min
Cook time: 20 min
Total time: 40 min
Yield: 4 servings
Ingredients: 8 ounces linguine pasta; 1 pound shrimp, peeled and deveined; 1 pound lobster meat, cooked and chopped; 2 tablespoons olive oil; 2 garlic cloves, minced; 1 cup heavy cream; 1 cup cherry tomatoes, halved; 1/4 cup grated Parmesan cheese; Salt and pepper to taste; Fresh parsley, chopped for garnish

Highlighted under: The Family Table Recipes

I love crafting an exquisite Shrimp and Lobster Pasta Bowl that transports me straight to the coast with every bite. This dish is a delightful blend of tender shrimp and succulent lobster, tossed in a luscious cream sauce that perfectly complements the delicate pasta. Whether for a special occasion or a comforting weeknight dinner, this recipe never fails to impress and satisfy my seafood cravings. It’s an opportunity to celebrate the fresh flavors of the ocean right in my kitchen.

Created by

Emily

Last updated on 2026-01-22T11:37:27.721Z

When I first attempted to make a Shrimp and Lobster Pasta Bowl, I was amazed by how simple yet impressive it turned out. I started by using fresh seafood, which made a remarkable difference in flavor and texture. Remember, the key is to cook the shrimp just until they turn pink and opaque for that perfect bite.

Over time, I've perfected this recipe by experimenting with different herbs and spices. A touch of fresh parsley and a hint of lemon zest elevates the dish from ordinary to extraordinary. Pair it with a crisp salad, and you have a meal that feels like a five-star restaurant experience!

Why You'll Love This Recipe
The rich, savory flavors of lobster enhance the sweetness of shrimp
A creamy sauce that clings perfectly to each strand of pasta
Versatile enough for casual dinners or elegant gatherings

Perfecting Your Pasta

Cooking the linguine to the perfect al dente texture is crucial for achieving that classic pasta bite. Make sure to add a generous amount of salt to the water; it should taste like seawater. Typically, linguine takes about 8-10 minutes to reach al dente, but keep an eye on it, as freshness can vary. Once drained, toss the pasta with a small drizzle of olive oil to prevent sticking while you finish the sauce.

To enhance the flavor of the dish, consider reserving a cup of the pasta cooking water before draining. This starchy liquid can be used to loosen the sauce, creating a silky texture that clings beautifully to the shrimp and lobster. If you accidentally overcook the pasta, just toss it quickly with the sauce; the heat from the sauce can work wonders to revive a slightly softer texture.

Sauté Strategies

When sautéing the garlic, it’s important to cook until fragrant but not browned, as burnt garlic can lead to a bitter flavor. This usually takes about 30 seconds over medium heat. Once you add the shrimp, look for them to turn a bright pink and become opaque. This indicates they are perfectly cooked. If your shrimp are larger, give them an extra minute on the heat, as cooking times can vary based on size.

Stirring in the lobster meat at the right moment is key; it doesn’t require much cooking as it’s already precooked. A quick toss just to warm it through will maintain its tender texture and delicate flavor. If you’re using frozen lobster meat, ensure it’s fully thawed and patted dry to prevent excess water from diluting your sauce.

Customization and Storage Tips

Feel free to customize this dish by adding seasonal vegetables such as spinach or zucchini. These can be added along with the cherry tomatoes for an extra burst of color and nutrition. Just make sure to adjust cooking times accordingly; softer vegetables should go in a bit earlier, while sturdier types can be added at the same time as the tomatoes.

For storage, this pasta bowl can be kept in an airtight container in the refrigerator for up to 2 days. To reheat, simply add a splash of cream or reserved pasta water in a skillet over low heat to revive the sauce. Avoid microwaving it straight, as the seafood can become rubbery if overheated.

Ingredients

Gather your ingredients before starting for a seamless cooking experience.

Ingredients

8 ounces linguine pasta
1 pound shrimp, peeled and deveined
1 pound lobster meat, cooked and chopped
2 tablespoons olive oil
2 garlic cloves, minced
1 cup heavy cream
1 cup cherry tomatoes, halved
1/4 cup grated Parmesan cheese
Salt and pepper to taste
Fresh parsley, chopped for garnish

Make sure to have everything prepped and ready to go!

Instructions

Follow these steps carefully for delicious results.

Cook the Pasta

In a large pot, bring salted water to a boil. Add the linguine pasta and cook according to package instructions until al dente. Drain and set aside.

Sauté the Seafood

In a large skillet, heat olive oil over medium heat. Add minced garlic and sauté until fragrant. Add shrimp and cook until pink, about 3-4 minutes. Then, stir in the lobster meat.

Make the Sauce

Pour in the heavy cream and let it simmer on low heat. Add cherry tomatoes and Parmesan cheese, stirring until the cheese has melted and the sauce is smooth.

Combine and Serve

Add the drained pasta to the skillet and toss well to coat the pasta in the sauce. Season with salt and pepper to taste. Garnish with fresh parsley before serving.

Enjoy your delicious Shrimp and Lobster Pasta Bowl!

Pro Tips

For a spicier kick, add a pinch of red pepper flakes while sautéing the garlic. This adds a wonderful heat that complements the sweetness of the seafood beautifully.

Ingredient Insights

The combination of shrimp and lobster brings a complex layer of sweetness and brininess that makes this dish stand out. The richness of the heavy cream acts as a perfect base, allowing the subtle flavors of the seafood to shine. If you’re seeking a lighter version, consider substituting half of the cream with vegetable or chicken broth, adding some extra cherry tomatoes for moisture.

Using freshly grated Parmesan cheese is essential for this recipe, as pre-grated varieties often contain anti-caking agents that can affect the cream sauce’s texture. The sharp, nutty flavor of fresh Parmesan elevates the dish, making it taste restaurant-quality. If you're out of Parmesan, Pecorino Romano or even a vegan Parmesan can work as a substitute, though the flavor profile will change slightly.

Serving Suggestions

This Shrimp and Lobster Pasta Bowl can be elegantly plated by using a ring mold to stack the pasta high, creating a stunning centerpiece. Drizzle additional olive oil and a sprinkle of fresh parsley on top for that extra flair. Serve alongside a crisp white wine, like a Sauvignon Blanc, which complements the seafood beautifully.

For a complete meal, pair this dish with a fresh arugula salad dressed in lemon vinaigrette. The peppery greens balance the richness of the creamy pasta, making each bite more refreshing. You can also serve garlic bread on the side, perfect for soaking up any leftover sauce.

Scaling the Recipe

If you're hosting a larger gathering, this recipe can easily be scaled up. For every extra pound of seafood, consider increasing the pasta by 4 ounces and adjust the amount of cream and tomatoes accordingly. Just be cautious not to overcrowd the skillet when cooking; if necessary, use two pans to ensure even cooking of the shrimp and lobster.

For smaller servings, the recipe can also be halved without sacrificing flavor. Just ensure to keep the ratios of cream and seasonings consistent. Leftovers, while not as ideal, can still make a great lunch the next day packed in a meal prep container, as previously mentioned.

Questions About Recipes

→ Can I use frozen seafood?

Yes, frozen shrimp and lobster can be used. Just ensure they are fully thawed and drained before cooking.

→ What type of pasta works best?

Linguine is ideal, but you can also use fettuccine or spaghetti based on your preference.

→ Can I make this dish ahead of time?

This dish is best served fresh, but you can prepare the sauce in advance and add the seafood and pasta just before serving.

→ How do I store leftovers?

Store leftovers in an airtight container in the refrigerator for up to 2 days. Reheat gently on the stove or in the microwave.