Shrimp and Lobster Pasta Bowl

Name: Shrimp and Lobster Pasta Bowl
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 4 servings
Ingredients: 8 oz linguine; 1 lb shrimp, peeled and deveined; 1 lb lobster meat, cooked and chopped; 2 tablespoons olive oil; 3 cloves garlic, minced; 1 cup heavy cream; ½ cup white wine; Zest of 1 lemon; Juice of 1 lemon; Salt and pepper to taste; Fresh parsley, chopped (for garnish)

Highlighted under: International Taste Journey

I absolutely love this Shrimp and Lobster Pasta Bowl! It combines the rich flavors of sea delicacies with comforting pasta in a creamy sauce. Every time I make it, I feel like I’m indulging in a gourmet experience right at home. I especially enjoy how the freshness of the shrimp and the luxurious texture of the lobster complement each other perfectly. This recipe is not only delicious but also surprisingly easy to make, making it my go-to for special occasions or a cozy dinner at home.

Created by

Noah

Last updated on 2026-01-22T11:02:28.264Z

When I first tried making this Shrimp and Lobster Pasta Bowl, I wasn’t sure how to balance seafood flavors with a creamy sauce. After several attempts, I discovered that adding a splash of white wine and a hint of lemon really elevated the dish. Now, every bite is a symphony of flavors that dance on my palate! The freshness of the herbs enhances the overall experience, making it feel like a meal made in a five-star restaurant.

Another tip I’d love to share is to cook your pasta just shy of al dente before tossing it in the sauce. This ensures that the pasta absorbs the sauce while finishing cooking, making it wonderfully flavorful. Now, this dish has become a favorite in my home, and I consider it a true testament to the delights of cooking with fresh ingredients.

Why You'll Love This Recipe
Deliciously creamy sauce with a hint of lemon
Fresh, succulent shrimp and lobster in every bite
Perfect for a romantic dinner or a family celebration

Cooking Techniques for Perfect Pasta

Cooking pasta to the perfect al dente texture is crucial for this Shrimp and Lobster Pasta Bowl. When boiling the linguine, make sure the water is at a rolling boil and generously salted; this enhances the flavor of the pasta itself. Follow package instructions, typically around 8-10 minutes, but taste a piece a minute before the suggested time. You’re looking for a firm bite that doesn’t feel mushy. Draining the pasta early will help it absorb the creamy sauce better without becoming overly soft.

Using a large skillet for sautéing shrimp maximizes the cooking surface area, allowing the shrimp to sear effectively rather than steam. It's important to wait until the oil is shimmering before adding the shrimp—this ensures they cook evenly and get that beautiful golden color. Avoid overcrowding the skillet, which can lead to uneven cooking. Sauté in batches if necessary and watch for the transformation from translucent to opaque—it only takes about 3-4 minutes for the shrimp to be perfectly cooked.

Crafting the Creamy Sauce

The white wine in the sauce isn’t just for flavor; it helps deglaze the pan after cooking the shrimp and releases the flavorful bits stuck to the skillet. A dry white wine such as Sauvignon Blanc or Pinot Grigio is a great choice here. Once you've added the wine, allow it to simmer for about 2 minutes, so the alcohol cooks off, leaving behind its richness. Following this with heavy cream creates that luscious, velvety texture that coats the pasta beautifully.

Lemon zest and juice play a key role in balancing the richness of the cream with a bright acidity. Be sure to add the zest before the juice, as it releases essential oils that add an aromatic punch to the dish. Mix these in gently, adjusting salt and pepper to your taste. If you prefer a hint of spice, a pinch of red pepper flakes can compliment the seafood nicely without overpowering its natural flavors.

Ingredients

For the Pasta Bowl

8 oz linguine
1 lb shrimp, peeled and deveined
1 lb lobster meat, cooked and chopped
2 tablespoons olive oil
3 cloves garlic, minced
1 cup heavy cream
½ cup white wine
Zest of 1 lemon
Juice of 1 lemon
Salt and pepper to taste
Fresh parsley, chopped (for garnish)

Mix all the ingredients well to ensure the pasta is well coated.

Instructions

Cook the Pasta

Boil a pot of salted water and cook the linguine until al dente, according to the package instructions. Drain and set aside.

Sauté the Shrimp

In a large skillet, heat the olive oil over medium heat. Add the minced garlic and sauté for about a minute. Add the shrimp, cooking until they turn pink, roughly 3-4 minutes.

Combine with Lobster

Add the chopped lobster meat to the skillet with the shrimp, mixing gently to combine.

Make the Sauce

Pour in the white wine, followed by the heavy cream. Stir in the lemon zest and juice, seasoning with salt and pepper. Let the sauce simmer for a few minutes until it thickens slightly.

Combine Everything

Add the cooked linguine to the skillet and toss everything together until the pasta is well-coated with the creamy sauce.

Serve

Garnish with chopped parsley and serve hot.

Enjoy your delicious Shrimp and Lobster Pasta Bowl!

Pro Tips

For a spicy kick, add some red pepper flakes to the sauce while simmering. Pair this dish with a crisp white wine for the perfect meal.

Serving and Storage Tips

For a beautiful presentation, serve your Shrimp and Lobster Pasta Bowl in deep dishes, allowing the creamy sauce to pool around the seafood and linguine. A sprinkle of fresh parsley not only adds a touch of color but also a fresh, herbal flavor that contrasts nicely with the richness of the dish. Pair it with a crisp salad or garlic bread for an elevated dining experience.

If you have leftovers, store them in an airtight container in the refrigerator for up to 2 days. Reheat gently on the stove over low heat, adding a splash of cream or broth to loosen the sauce, preventing it from becoming clumpy. Avoid using the microwave, as it can unevenly heat the seafood, making it tough.

Ingredient Substitutions and Variations

If lobster is unavailable or out of season, crab meat or even sautéed scallops can offer a delightful alternative while retaining a similar texture and flavor profile. For those looking to lighten the dish, consider swapping out heavy cream for a mix of half-and-half combined with Greek yogurt or a non-dairy cream substitute. This maintains creaminess while cutting down on calories.

Vegetarian options are also possible—replace shrimp and lobster with sautéed mushrooms and zucchini. This creates a flavorful, hearty pasta bowl while providing that satisfying umami. Just ensure you add these vegetables when you would typically add the seafood to allow them to cook through and absorb the sauce flavors freely.

Questions About Recipes

→ Can I use frozen shrimp?

Yes, fresh or frozen shrimp both work well. Just make sure to thaw frozen shrimp before cooking.

→ What type of pasta works best?

Linguine is great for this dish, but you can use fettuccine or spaghetti as well.

→ Can I make this dish ahead of time?

While the dish is best fresh, you can prepare the sauce and cook the pasta separately ahead of time. Just combine 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.