If there’s a dish that never fails to delight the senses with its bright flavors, rich seafood, and luscious sauce, it’s Lemon Pepper Lobster Shrimp Pasta. Imagine tender linguine strands tangled with succulent shrimp and buttery lobster, all tossed in a lemony, peppery sauce that hits all the right notes of tang, brine, and sparkle. It’s an impressive, restaurant-worthy main that comes together in just half an hour, yet every bite feels like a special occasion. Whether you’re cooking for guests or giving yourself a midweek treat, Lemon Pepper Lobster Shrimp Pasta is guaranteed to win hearts and satisfy cravings.

Lemon Pepper Lobster Shrimp Pasta Recipe - Recipe Image

Ingredients You’ll Need

These ingredients are simple, but every one is essential for building bold flavor, gorgeous color, and perfect texture in your Lemon Pepper Lobster Shrimp Pasta. Freshness is the secret, so let’s get to know what makes this dish so special!

8 oz linguine or fettuccine pasta: Wide, silky noodles that beautifully absorb the zesty sauce and support every delicious morsel of seafood.
1 tbsp olive oil: Adds a subtle fruitiness and helps create a silky base for sautéing the aromatics.
2 tbsp unsalted butter: Provides that irresistible richness and melds the flavors, creating a gloss for the final pasta.
2 garlic cloves, minced: Fresh garlic infuses each forkful with warmth and depth—don’t skip it!
1/2 tsp crushed red pepper flakes (optional): Gives a background of gentle heat—go bold or omit, according to your preference.
1/2 lb large shrimp, peeled and deveined: Shrimp bring juicy sweetness and a lovely firm bite.
1/2 lb cooked lobster meat, chopped: Decadent lobster makes this dish luxurious and tender—look for tails or claw meat.
Zest and juice of 1 large lemon: Both the zest and juice add vibrant citrus notes that cut through the richness.
1/2 tsp freshly ground black pepper: Essential for that signature lemon-pepper sparkle—freshly cracked is best!
1/4 cup grated Parmesan cheese: Slightly nutty, it melts into the sauce for umami richness.
1/4 cup heavy cream (optional for richness): Just a splash creates a lush, silky sauce without overpowering the seafood.
2 tbsp chopped fresh parsley: Brings freshness and a burst of green color.
Salt to taste: Balances and elevates all the other flavors—taste and adjust as needed.

How to Make Lemon Pepper Lobster Shrimp Pasta

Step 1: Boil the Pasta

Start by bringing a large pot of generously salted water to a boil, then add your linguine or fettuccine. Stir occasionally, and cook until just al dente, according to the package directions. Don’t forget to reserve half a cup of that starchy pasta water before draining; you’ll need this for the sauce later. Drain the cooked pasta and set it aside while you build the rest of the dish.

Step 2: Sauté Aromatics

In a large, deep skillet, heat the olive oil and one tablespoon of butter over medium heat. Add the minced garlic and, if you like a hint of spice, the crushed red pepper flakes. Sauté just until the garlic is aromatic—about 30 seconds. Keep an eye on it so it doesn’t brown; your entire kitchen will smell incredible instantly!

Step 3: Cook the Shrimp

Add the shrimp to the skillet in an even layer. Let them cook undisturbed for 2–3 minutes on one side, then flip and let the other side cook for another 2–3 minutes. You’ll know they’re ready when they’re bright pink and just opaque—they finish cooking lightning-fast, so don’t overdo it!

Step 4: Add the Lobster

Stir in the chopped lobster meat and let it heat through for 1–2 minutes. The sweet, juicy flavor of the lobster pairs perfectly with the shrimp, and this brief warming keeps it tender and moist.

Step 5: Brighten & Season

Add the zest and juice of your lemon, the freshly ground black pepper, and the remaining tablespoon of butter. This is where Lemon Pepper Lobster Shrimp Pasta truly sings—the citrus and pepper bring out the best in your seafood. Give it all a good toss.

Step 6: Bring it Together

Add the drained pasta to the skillet. Slowly pour in a little reserved pasta water as you toss everything together, just until the sauce lightly coats the noodles. Don’t rush this part; add water gradually until you reach your perfect saucy consistency.

Step 7: Finish and Serve

Off the heat, stir in the Parmesan cheese and heavy cream (if using) for that extra silkiness and flavor. Taste and season with a pinch of salt if needed. Finally, toss in the fresh parsley—your Lemon Pepper Lobster Shrimp Pasta is ready to plate up and enjoy while piping hot!

How to Serve Lemon Pepper Lobster Shrimp Pasta

Garnishes

The finishing touches make all the difference. Sprinkle a bit more chopped parsley on each plate for bright color and a touch of herbal freshness. If you adore citrus, add a few extra grates of lemon zest on top; for drama, pile a bit of lobster meat or a couple of shrimp right in the center. A light shower of fresh cracked black pepper adds visual pop and flavor clarity.

Side Dishes

Lemon Pepper Lobster Shrimp Pasta thrives alongside simple, elegant sides. A crisp green salad with a lemon vinaigrette echoes the zesty flavors, while garlic bread or a warm baguette is perfect for mopping up any extra silky sauce. For a fancier touch, consider lightly steamed asparagus or roasted broccolini—their crisp, green flavors let the pasta shine.

Creative Ways to Present

For a special occasion, twirl the pasta into individual nests with tongs and set each one on a warmed plate, topping with a whole lobster claw or jumbo shrimp for restaurant flair. Try serving in shallow pasta bowls for a rustic feel, or even in a large platter for family-style sharing. No matter how you plate it, Lemon Pepper Lobster Shrimp Pasta will steal the show.

Make Ahead and Storage

Storing Leftovers

If you happen to have leftovers (though that’s rare!), transfer the cooled pasta and seafood into an airtight container. Store in the refrigerator for up to two days. The flavors continue to mingle beautifully, but the seafood is always best enjoyed sooner rather than later for peak tenderness.

Freezing

Seafood pasta is best enjoyed fresh, but you can freeze leftovers if needed. Portion the cooled Lemon Pepper Lobster Shrimp Pasta into freezer-safe containers and freeze for up to one month. When thawed, the pasta may lose some texture, but the flavors remain delicious. Avoid refreezing once thawed.

Reheating

For best results, reheat gently on the stovetop in a skillet with a splash of water or a drizzle of cream, stirring constantly until warmed through. The microwave works in a pinch, but go low and slow to prevent the seafood from overcooking—cover the dish to maintain moisture.

FAQs

Can I use frozen shrimp and lobster?

Absolutely! Just make sure to thaw both the shrimp and lobster completely and pat dry before cooking. This will help ensure your Lemon Pepper Lobster Shrimp Pasta isn’t watery and the seafood stays pleasantly tender.

Is there a substitute for heavy cream?

If you’d like to skip the cream or need a dairy-free option, simply omit it and add a bit more reserved pasta water along with an extra drizzle of olive oil for creaminess. The dish will still be luscious and flavorful.

What pasta shapes work best?

Linguine and fettuccine are classics for this recipe since they hug the sauce and seafood just right, but spaghetti or even pappardelle can be wonderful alternatives if that’s what you have on hand.

Can I make this dish ahead for a dinner party?

Lemon Pepper Lobster Shrimp Pasta is best assembled and served fresh, but you can prep the lobster, shrimp, and aromatics a few hours ahead. Boil the pasta just before serving and bring everything together in the skillet right before dinner—it comes together quickly!

What wine pairs well with Lemon Pepper Lobster Shrimp Pasta?

A crisp, zesty white such as Sauvignon Blanc, Pinot Grigio, or even a light Chardonnay is a wonderful complement. The citrusy notes in the wine mirror the flavors in the pasta and refresh your palate between bites.

Final Thoughts

There’s something about Lemon Pepper Lobster Shrimp Pasta that makes every meal feel like a celebration—whether you’re gathered with friends or enjoying a cozy night in. Once you try it, you’ll see just how easy it is to create luxurious, bright, and unforgettable flavors in your own kitchen. Give it a whirl and let it become your new signature seafood dish!

Lemon Pepper Lobster Shrimp Pasta Recipe

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4.7 from 17 reviews

Author: admin
Total Time: 30 minutes
Yield: 4 servings 1x
Diet: Non-Vegetarian

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Description

Indulge in a decadent yet refreshing seafood pasta dish with this Lemon Pepper Lobster Shrimp Pasta recipe. A delightful combination of succulent shrimp, rich lobster meat, and zesty lemon flavors, all tossed with pasta and finished with Parmesan and cream for a luxurious touch.

Ingredients

Scale

Pasta:

8 oz linguine or fettuccine pasta

Seafood:

1 tbsp olive oil
2 tbsp unsalted butter
2 garlic cloves, minced
1/2 tsp crushed red pepper flakes (optional)
1/2 lb large shrimp, peeled and deveined
1/2 lb cooked lobster meat, chopped
zest and juice of 1 large lemon
1/2 tsp freshly ground black pepper

Additional:

1/4 cup grated Parmesan cheese
1/4 cup heavy cream (optional for richness)
2 tbsp chopped fresh parsley
salt to taste

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Instructions

Cook the Pasta: Boil pasta in salted water until al dente. Reserve 1/2 cup of pasta water, then drain.
Prepare the Seafood: In a skillet, sauté garlic and red pepper flakes. Add shrimp and cook until pink. Add lobster, lemon zest, lemon juice, and black pepper.
Combine: Stir in cooked pasta, adding reserved water as needed. Mix in Parmesan, cream, and adjust salt. Toss with parsley.
Serve: Enjoy immediately.

Notes

You can use only shrimp or only lobster based on availability.
For extra citrus flavor, add white wine with lemon juice.
To make it dairy-free, skip Parmesan and cream, using more pasta water and olive oil.

Prep Time: 15 minutes
Cook Time: 15 minutes
Category: Main Course
Method: Stovetop
Cuisine: American