Ingredients
8 oz rigatoni (or pasta of choice)
1 lb shrimp, peeled and deveined
8 oz lobster meat, cooked and chopped
2 tbsp olive oil
3 cloves garlic, minced
1 cup heavy cream
½ cup grated Parmesan cheese
¼ cup dry white wine (optional)
1 tbsp butter
1 tsp paprika
2 tbsp fresh parsley, chopped
Salt and pepper, to taste
Lemon wedges (for serving)
Directions 👨🍳
Cook the Pasta:
Bring a large pot of salted water to a boil and cook the pasta according to package instructions until al dente. Drain and set aside.
Sauté the Shrimp:
In a large skillet, heat olive oil over medium-high heat. Add the shrimp and season with salt, pepper, and paprika. Cook for 2-3 minutes on each side until pink and cooked through. Remove and set aside.
Prepare the Sauce:
In the same skillet, melt the butter and add garlic. Sauté for 1 minute until fragrant. Deglaze the pan with white wine (optional) and simmer for 2-3 minutes to reduce. Stir in the heavy cream and bring to a gentle simmer. Add the Parmesan cheese and stir until the sauce thickens, about 3-4 minutes.
Add the Lobster and Shrimp:
Gently fold the cooked lobster meat and shrimp back into the sauce. Toss to coat them well.
Combine with Pasta:
Add the cooked pasta to the skillet and toss everything together, ensuring the pasta is well coated with the sauce.
Garnish and Serve:
Sprinkle fresh parsley over the top and serve with lemon wedges for a burst of brightness.
Prep Time: 10 mins ⏱
Cook Time: 20 mins ⏱
Total Time: 30 mins ⏱
Servings: 4 🍽️
Calories: 620 kcal per serving
