This Creamy Lobster and Shrimp Spaghetti with Fresh Tomatoes is an indulgent seafood pasta dish that’s perfect for when I want something elegant, rich, and comforting. The sweetness of lobster and shrimp pairs beautifully with a creamy garlic-infused sauce, while juicy cherry tomatoes add a burst of freshness that balances everything out. It’s restaurant-quality but made right in my kitchen.
Why You’ll Love This Recipe
I love this recipe because it feels luxurious without being complicated. The combination of tender seafood and fresh tomatoes in a creamy sauce creates a rich and satisfying pasta dish that still feels light. It’s perfect for a special dinner, a romantic night in, or any time I want to impress without too much fuss.
Ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
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Spaghetti
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Lobster meat (cooked and chopped)
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Shrimp (peeled and deveined)
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Olive oil
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Butter
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Garlic (minced)
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Cherry or grape tomatoes (halved)
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Heavy cream
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Parmesan cheese (grated)
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Salt and pepper
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Crushed red pepper flakes (optional)
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Fresh basil or parsley (for garnish)
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Lemon zest (optional, for brightness)
Directions
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I cook the spaghetti in salted boiling water until al dente, then reserve some pasta water and drain.
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In a large skillet, I heat olive oil and butter over medium heat, then sauté the garlic until fragrant.
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I add the shrimp and cook for 2–3 minutes until pink, then stir in the lobster and cook for another 1–2 minutes.
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I toss in the cherry tomatoes and cook until they just begin to soften and release their juices.
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I pour in the heavy cream, stirring to combine, and let it simmer for a few minutes.
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I stir in the grated Parmesan until the sauce is smooth and creamy. I season with salt, pepper, and crushed red pepper flakes if I want a bit of heat.
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I add the cooked spaghetti to the skillet, tossing everything together. I use a splash of reserved pasta water if needed to loosen the sauce.
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I garnish with fresh herbs and a sprinkle of lemon zest before serving.
Servings and timing
This recipe makes about 4 servings. It takes around 15 minutes to prep and 20 minutes to cook, so I usually have it ready in about 35 minutes total.
Variations
Sometimes I swap out lobster for crab meat or use scallops instead of shrimp. For a lighter version, I use half-and-half or even a splash of white wine instead of cream. I’ve also tossed in spinach or arugula for some greens, or added sun-dried tomatoes for extra richness.
Storage/Reheating
I store leftovers in an airtight container in the fridge for up to 2 days. To reheat, I warm it gently on the stove over low heat, adding a splash of cream or broth to loosen the sauce. I avoid microwaving too long to keep the seafood tender.
FAQs
Can I use frozen seafood?
Yes, I thaw it completely and pat it dry before cooking. It works well and is often more affordable.
Do I need to remove the tails from the shrimp?
I prefer to remove them for easier eating, but leaving them on looks nice for presentation.
Can I make this dish ahead?
It’s best served fresh, but I’ve prepped the ingredients ahead and cooked everything just before serving.
What’s the best type of pasta to use?
I like spaghetti, but fettuccine, linguine, or even tagliatelle work beautifully with the creamy sauce.
Is this recipe spicy?
Only if I add crushed red pepper flakes—it’s easy to adjust the heat to my taste.
Conclusion
Creamy Lobster and Shrimp Spaghetti with Fresh Tomatoes is a rich, elegant pasta dish that brings all the luxury of a seafood dinner right into my kitchen. With sweet lobster, juicy shrimp, and fresh tomatoes all wrapped in a velvety cream sauce, this recipe is perfect for special occasions or when I just want to treat myself to something truly unforgettable.
PrintCreamy Lobster and Shrimp Spaghetti with Fresh Tomatoes
This Creamy Lobster and Shrimp Spaghetti with Fresh Tomatoes is an elegant, restaurant-worthy seafood pasta made with sweet lobster, tender shrimp, and juicy cherry tomatoes in a rich, garlic-infused cream sauce. It’s indulgent yet balanced, perfect for special dinners or a cozy night in.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Total Time: 35 minutes
- Yield: 4 servings
- Category: Main Dish
- Method: Stovetop
- Cuisine: Italian
- Diet: Halal
Ingredients
- 12 oz spaghetti
- 6 oz lobster meat, cooked and chopped
- 8 oz shrimp, peeled and deveined
- 1 tbsp olive oil
- 2 tbsp butter
- 3 cloves garlic, minced
- 1 cup cherry or grape tomatoes, halved
- 1 cup heavy cream
- 1/2 cup Parmesan cheese, grated
- Salt and pepper to taste
- 1/4 tsp crushed red pepper flakes (optional)
- 2 tbsp fresh basil or parsley, chopped (for garnish)
- 1 tsp lemon zest (optional)
Instructions
- Cook spaghetti in salted boiling water until al dente. Reserve 1/2 cup pasta water, then drain.
- Heat olive oil and butter in a large skillet over medium heat. Add garlic and sauté until fragrant, about 1 minute.
- Add shrimp and cook for 2–3 minutes until pink. Stir in lobster and cook for another 1–2 minutes.
- Add cherry tomatoes and cook until slightly softened, about 2–3 minutes.
- Pour in heavy cream and stir to combine. Simmer for 3–4 minutes.
- Stir in grated Parmesan until melted and sauce is smooth. Season with salt, pepper, and red pepper flakes if using.
- Add cooked spaghetti to the skillet and toss to coat. Use reserved pasta water to loosen the sauce as needed.
- Garnish with fresh herbs and lemon zest. Serve immediately.
Notes
- Substitute lobster with crab or scallops for variety.
- Use half-and-half or a splash of white wine for a lighter sauce.
- Add spinach, arugula, or sun-dried tomatoes for extra flavor.
- Thaw and pat dry frozen seafood before using.
- Reheat gently on the stovetop with extra cream or broth to keep seafood tender.
Nutrition
- Serving Size: 1 bowl
- Calories: 620
- Sugar: 4g
- Sodium: 720mg
- Fat: 34g
- Saturated Fat: 18g
- Unsaturated Fat: 13g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 3g
- Protein: 32g
- Cholesterol: 180mg
