This herbaceous, garlicky, and creamy Lobster Shrimp Pasta is a light, right, but relatively light dish.
Hello, my friends. I hope you are ready to start a new week off. I am ready and very excited. First of all, next Friday I am having an extra day off which only means four working days for me this week. Also, Monday 20th is an official holiday which means the extended weekend followed by the short week again. Isn’t it great?
I am going to keep it’s super simple and short this time. I’ve enjoyed good weather this weekend (Which was a bizarre thing to happen after a few rainy weekends in a row.) But guess what? Starting Monday, we’re hitting another period of rains, for almost week, not stop. Who needs good weather in May, especially on weekends, right?
So, I believe this creamy Lobster Shrimp Pasta is a great recipe to enjoy on a rainy and gloomy day or any other day. This recipe is rich and decadent because of some heavy cream and cream cheese, but it’s not extremely heavy, and you could enjoy it during the summer time when you crave for lighter pasta sauces.
For this recipe, I used a can of frozen lobster meat (I found in the freezer a can bought before Christmas!), but you can cook and use fresh lobster.
Either way, you’ll get a satisfying and delicious dish.
Cheers for now.
- 350-400 gr. dried pasta, like spaghetti or fettuccini
- 2 tbsp. butter
- 1 tbsp. olive oil
- 2-3 garlic cloves, minced
- 1 pound peeled and deveined shrimp
- 300 gr. lobster meat (I used frozen)
- 1 tbsp. fresh thyme, chopped + more to garnish
- 1/3 cup 18% or 35% cream
- 1 cup cream cheese, plain or with herbs and garlic
- a pinch of dried chilly and white pepper, each
- Cook the pasta in salted boiling water, as recommended on the package, until al dente. Reserve some water and drain.
- In the meantime, melt the butter and oil in a large pan and cook the garlic, 5 minutes.
- Add the shrimp and cook 2 minutes.
- Add the cream and cream cheese, thyme, chilly, and white pepper. Bring to a gentle boil then simmer for about 5 minutes, until the cheese has melted.
- Add the cooked lobster and heat through for about 2 minutes.
- Try and season if necessary (I didn’t use any salt).
- Stir in the drained pasta into the sauce. Add some reserved water if too thick.
- Let stand 1-2 minutes then serve with extra thyme.