Cajun Lobster & Shrimp Rigatoni

Instructions

Step 1: Cook rigatoni in salted boiling water according to package directions until al dente. Drain and set aside.

Step 2: Season the shrimp and lobster tails with salt, black pepper, and half the Cajun seasoning.

Step 3: Heat butter in a large skillet over medium-high heat. Add the lobster tails, flesh side down, and cook for 4-5 minutes until golden. Remove and set aside.

Step 4: In the same skillet, add minced garlic and cook for 30 seconds until fragrant. Add the shrimp and cook for 2-3 minutes until pink, then remove.

Step 5: Sprinkle remaining Cajun seasoning, paprika, and cayenne into the skillet. Stir for 30 seconds to bloom the spices.

Step 6: Pour in the heavy cream and chicken broth, stirring to combine. Simmer for 2-3 minutes until the sauce thickens slightly.

Step 7: Add the cooked pasta to the sauce and toss until fully coated. Stir in Parmesan cheese.

Step 8: Plate the pasta and top with shrimp and lobster tails. Garnish with fresh parsley and chives, then finish with a squeeze of lemon juice.

Storage and Reheating Tips

Store leftovers in an airtight container in the refrigerator for up to 2 days. Note that the seafood is best enjoyed fresh, so try to enjoy this dish the same day if possible.

To reheat, place portions in a skillet over medium heat with a splash of cream or broth to restore the sauce consistency. Heat gently for 3-4 minutes, stirring occasionally, until warmed through.

You can prepare the pasta and sauce ahead of time and store them separately from the seafood. Cook the lobster and shrimp fresh just before serving for the best flavor and texture.