Lobster & Shrimp Pasta – 20 Minutes Easy Gourmet Recipe!

heavy cream

🥗Healthier: Greek yogurt

💰Cheaper: milk + cornstarch

Greek yogurt reduces calories while maintaining creaminess

Add olive oil to a large pan and heat it up.

Add minced garlic and hot chili pepper to the pan and sauté for 1 minute.

Prepare the shrimp by peeling, deveining, and cleaning them, washing with lime.

Season the shrimp with salt, black pepper, paprika, and Al seasoning; mix to incorporate.

Remove the shrimp from the pan once cooked and set aside.

Add more olive oil and garlic to the same pan, then add the lobster (claws and tail) to sear.

Season the lobster with paprika, salt, black pepper, and drizzle with lemon juice; cook for 2-3 minutes on each side.

Remove the lobster from the pan and set aside.

Wash the pan to remove burnt bits and add olive oil for the next batch of lobster; repeat the searing process.

Cook three packs of penne pasta in a large pot and save some pasta water for the sauce.

Add olive oil, garlic, and chili paste to a large pan for the pasta sauce.

Add chopped red onions and sauté until they sweat out.

Add 1.5 large sweet peppers and sauté for a minute.

Return the cooked shrimp to the pan to combine with the sautéed vegetables.

Layer in more seasoning including Al seasoning and paprika.

Add saved pasta water to the pan.

Pour in 1 cup of heavy cream and let it simmer to thicken the sauce.

Add lemon juice to the sauce and let it cook for a bit before adding the pasta.

Mix in the cooked penne pasta and fresh tomatoes to the sauce, incorporating everything well.

Finish the dish with 2 tablespoons of creme fraiche and mix thoroughly.

Add the previously cooked lobster on the side and garnish with fresh chopped basil and a squeeze of lemon.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens