Creamy Lobster & Shrimp Pasta

Instructions

Step 1: Bring a large pot of salted water to a boil and cook the pasta according to package directions. Drain, reserve 1 cup of pasta water, and set aside.

Step 2: In a large skillet, melt 2 tablespoons of butter over medium-high heat. Season the shrimp with salt and pepper, then cook for 2-3 minutes per side until pink. Transfer to a plate.

Step 3: In the same skillet, add the remaining butter and sauté the garlic for about 30 seconds until fragrant.

Step 4: Pour in the white wine and simmer for 2 minutes to reduce slightly. Add the broth and bring to a gentle simmer.

Step 5: Stir in the heavy cream, lemon juice, and Dijon mustard. Let the sauce simmer for 3-4 minutes, stirring occasionally.

Step 6: Add the lobster meat and cooked shrimp back to the skillet. Gently toss and cook for 2 minutes to warm through.

Step 7: Add the cooked pasta to the skillet and toss to coat evenly with the cream sauce. If needed, add reserved pasta water to reach your desired consistency.

Step 8: Season with additional salt, pepper, and red pepper flakes if desired. Divide into bowls and garnish with fresh parsley, chives, basil, and lemon zest.

Storage and Reheating Tips

Store leftover pasta in an airtight container in the refrigerator for up to 2 days. The seafood is best enjoyed fresh, so avoid storing for longer periods as texture may suffer.

To reheat, gently warm the pasta in a skillet over low heat with a splash of cream or broth, stirring frequently to prevent the sauce from breaking. You can also reheat in the microwave in 30-second intervals, stirring between each.

For best results, store the pasta and sauce separately if possible, then combine when reheating. This helps maintain the creamy texture and prevents the seafood from becoming rubbery.