Creamy Lobster & Shrimp Rigatoni

Instructions

Step 1: Cook the rigatoni according to package directions until al dente. Drain and set aside, reserving 1 cup of pasta water.

Step 2: Heat butter in a large skillet over medium-high heat. Add minced garlic and sauté for about 1 minute until fragrant.

Step 3: Add the shrimp to the skillet and cook for 2-3 minutes per side until pink. Remove and set aside.

Step 4: In the same skillet, add the lobster pieces and cook for 2-3 minutes until heated through. Remove and set aside with the shrimp.

Step 5: Pour in the white wine (if using) and let it simmer for 1 minute to reduce slightly.

Step 6: Add the heavy cream and broth to the skillet. Stir in lemon juice and red pepper flakes. Simmer for 2-3 minutes.

Step 7: Stir in the Parmesan cheese until fully melted and combined. Season with salt and pepper to taste.

Step 8: Return the shrimp and lobster to the skillet and gently fold into the sauce.

Step 9: Toss the cooked pasta with the seafood sauce, adding pasta water as needed to reach your desired consistency.

Step 10: Plate the rigatoni and garnish with fresh parsley. Serve immediately with garlic bread and enjoy.

Storage and Reheating Tips

Store leftovers in an airtight container in the refrigerator for up to 2 days. Seafood dishes are best enjoyed fresh, so try to finish this dish the same evening.

To reheat, warm gently in a skillet over medium-low heat with a splash of cream or broth to prevent the sauce from drying out. Avoid high heat, which can toughen the delicate seafood.

You can also reheat in the microwave at 50% power in 30-second intervals, stirring between each interval, until warmed through.