Lobster and Shrimp Pasta

Pasta and seafood is a combination that’s hard to beat. And if you add some tomatoes, mushrooms and sweet red bell pepper, the result is one mouth-watering dish.

One of my favorite entrees fits that mold. It’s called Sunday Shrimp Bake. I’ve mentioned it several times in my writings over the year and have shared it with several co-workers, who always rave about it.

I’ve now come across another recipe, a one-skillet dish, that has the some of the same ingredients, including shrimp, as well as lobster. And I can’t wait to try it.

The lobster and shrimp are lightly sauteed in butter, then covered and steamed in their own juices. The rest of the ingredients are tossed in the same skillet to finish the dish.

Lobster and Shrimp Pasta with Sherry Tomato Cream
4 ounces favorite dried short pasta, such as penne
2 tablespoons unsalted butter
2 lobster tails (about 5 ounces each) in shells
6 large shrimp in shells
1 shallot, peeled, chopped
2 cloves garlic, peeled, chopped
¼ pound sliced mushrooms
½ cup thinly sliced red bell pepper
Good pinch of crushed red pepper flakes
¼ cup dry sherry
1/3 cup fat-free, less-sodium chicken broth
½ cup crushed canned tomatoes
½ cup heavy whipping cream
2 tablespoons shredded Asiago or Parmesan cheese
Chopped chives or parsley or both for garnish
Cook the pasta according to package directions. Reserve 1 cup of the pasta cooking water, drain pasta and set aside.
In a large skillet, heat the butter over medium heat. Add the lobster tails and cook just until spots on their shells start to turn red, about 3 to 4 minutes. Add shrimp and cover, reduce the heat to low and cook about 5 minutes. Remove the lobster and shrimp from the skillet. When cool, remove lobster meat from shell and cut into large chunks. Remove shrimp from shells and leave whole.
Meanwhile, in the same skillet, add the shallot and garlic; saute 2 minutes. Add the mushrooms, pepper and pepper flakes. Saute about 5 minutes or until mushrooms release their juices.
Deglaze the skillet with the sherry. Add the chicken broth and tomatoes and heat gently. Stir in the cream and cheese and heat through. If the sauce is too thick, thin with some of the reserved pasta water. Add the lobster, shrimp and cooked pasta and heat through. Transfer to individual serving bowls and garnish with chives or parsley. Serve immediately.
Yield: Serves 2 (generously).
Approximate nutritional analysis per serving: 595 calories, 38 percent of calories from fat, 24 grams fat (14 grams saturated), 57 grams carbohydrates, 31 grams protein, 696 milligrams sodium, 143 milligrams cholesterol, 5 grams fiber.

One thought on “Lobster and Shrimp Pasta

  1. This receipe was amazing! Very easy to follow and sooo tasty. I would make this again… my family loved it!!

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