Shrimp and lobster pasta
Shrimp and lobster pasta is a easy Italian recipe that serves 2. 620 calories per serving. Recipe by Higashis Kitchen on YouTube.
Prep: 10 min | Cook: 20 min | Total: 40 min
Cost: $22.16 total, $11.08 per serving
Ingredients
- 8 oz Shrimp, peeled and deveined (large, deveined, patted dry)
- 6 oz Lobster meat, cooked (pre‑cooked, cut into bite‑size pieces)
- 200 g Linguine or fettuccine pasta (dry, preferably durum wheat)
- 2 Tbsp Unsalted Butter (room temperature, divided)
- 2 Shallots (finely diced)
- 2 Garlic cloves (minced)
- 2 Tbsp Tomato Paste (good quality, no added sugar)
- 1 cup Heavy Cream (full‑fat, chilled)
- 1 tsp Olive Oil (for seasoning shrimp)
- to taste Salt
- to taste Black Pepper
- 1 Tbsp Fresh Parsley (chopped, for garnish)
Instructions
Prepare Ingredients
Pat the shrimp dry, season lightly with salt, pepper and a drizzle of olive oil. Dice the shallots, mince the garlic, and measure out the cream, tomato paste and butter.
Time: PT5M
Cook Pasta
Bring a large pot of salted water to a rolling boil. Add the pasta and cook according to package directions until al dente, about 8–10 minutes. Reserve 1/4 cup of pasta water before draining.
Time: PT10M
Temperature: boiling
Sear Shrimp
Heat 1 Tbsp butter in the skillet over medium‑high heat. Add the shrimp in a single layer and cook 1–2 minutes per side until pink and just cooked through. Remove and set aside on a plate.
Time: PT4M
Temperature: medium-high
Sauté Aromatics
In the same skillet add the remaining 1 Tbsp butter. Add the diced shallots and sauté 2 minutes until translucent, then add the minced garlic and cook another 30 seconds.
Time: PT3M
Temperature: medium
Build the Creamy Tomato Sauce
Stir in the tomato paste and cook 1 minute to deepen flavor. Pour in the heavy cream, season with salt and pepper, and bring to a gentle simmer for 3–4 minutes until the sauce thickens slightly.
Time: PT4M
Temperature: medium
Add Seafood
Return the cooked shrimp to the pan and add the lobster meat. Toss gently and heat through for 1–2 minutes.
Time: PT2M
Temperature: medium
Combine Pasta and Sauce
Drain the pasta and add it to the skillet. Toss to coat, adding reserved pasta water a little at a time if the sauce needs loosening. Cook together for 1 minute so the pasta absorbs the flavors.
Time: PT2M
Plate and Garnish
Divide the pasta between two plates, sprinkle with chopped parsley, and serve immediately while hot.
Time: PT2M
Nutrition Facts
- Calories
- 620
- Protein
- 35g
- Carbohydrates
- 65g
- Fat
- 28g
- Fiber
- 3g
Dietary info: Pescatarian, Contains dairy, Contains gluten
Allergens: Shellfish, Dairy, Gluten
Ingredient Substitutions
- Instead of Shrimp, peeled and deveined: Scallops, Firm white fish
- Instead of Lobster meat, cooked: Imitation crab meat, Large shrimp
- Instead of Linguine or fettuccine pasta: Spaghetti, Gluten‑free pasta
- Instead of Unsalted Butter: Olive oil
- Instead of Shallots: Yellow onion
- Instead of Garlic cloves: Garlic powder (1/4 tsp)
- Instead of Tomato Paste: Crushed tomatoes (1/4 cup)
- Instead of Heavy Cream: Half‑and‑half (will be less thick), Coconut cream (dairy‑free)
- Instead of Olive Oil: Vegetable oil
- Instead of Fresh Parsley: Fresh basil
Equipment Needed
- Large Pot
- Skillet or Sauté Pan
- Colander
- Cutting Board
- Chef's Knife
- Measuring Cups and Spoons
- Wooden Spoon or Silicone Spatula
Critical Steps — Do Not Skip
- Do not overcook the shrimp; they should be pink and just cooked through
- Simmer the cream‑tomato sauce just until it thickens to avoid curdling
- Toss the pasta with the sauce while the pasta is still al dente to ensure proper coating
Chef Tips from the Video
- Use fresh, high‑quality lobster meat for the best flavor
- Finish the dish with a little lemon zest for a bright contrast to the rich sauce
- Reserve a small amount of pasta cooking water; the starch helps bind the sauce to the pasta
Troubleshooting
Sauce is too thick
Add reserved pasta water a tablespoon at a time while stirring until desired consistency is reached.
Sauce is too thin
Continue to simmer uncovered for a few more minutes to reduce, or add a splash of tomato paste.
Shrimp are rubbery
Reduce cooking time; shrimp only need 1‑2 minutes per side and should be removed as soon as they turn pink.
Storage
Refrigerator: Store in an airtight container for up to 2 days
Freezer: Not recommended – the cream may separate when frozen
Room temperature: Best served immediately; do not leave at room temperature more than 2 hours
Make-Ahead Tips
- Cook the pasta al dente, drain and toss with a little olive oil; store separately from the sauce
- Prepare the sauce up to the point of adding seafood, refrigerate, and reheat gently before adding shrimp and lobster
Frequently Asked Questions
What is the cultural significance and history of Shrimp and Lobster Pasta in Italian cuisine?
Seafood pasta has deep roots in Italy’s coastal regions, especially in Campania and Sicily, where fresh shrimp and lobster are combined with simple tomato‑based sauces. The creamy tomato variation reflects a modern, indulgent twist on traditional marinara, often served on special occasions.
What are the traditional regional variations of Shrimp and Lobster Pasta in Italian cuisine?
In Naples, shrimp is often paired with a light aglio‑olio sauce, while in the Amalfi Coast lobster is featured in a simple butter‑lemon sauce. The creamy tomato version popularized in contemporary restaurants blends northern cream‑rich traditions with southern seafood flavors.
How is Shrimp and Lobster Pasta traditionally served in Italy?
It is typically served as a primo (first course) with a drizzle of extra‑virgin olive oil, a sprinkle of fresh herbs, and a side of crusty bread to soak up the sauce. In upscale settings it may be presented as a main course with a glass of crisp white wine.
What occasions or celebrations is Shrimp and Lobster Pasta traditionally associated with in Italian culture?
Seafood pastas are popular for festive occasions such as birthdays, anniversaries, and holiday feasts, especially in coastal towns where fresh catch is abundant. The luxurious nature of lobster makes it a favorite for special celebrations.
What other Italian dishes pair well with Shrimp and Lobster Pasta?
A light antipasto of marinated olives and bruschetta, a simple arugula salad with lemon vinaigrette, and a crisp Pinot Grigio or Vermentino complement the richness of the creamy seafood pasta.
What makes Shrimp and Lobster Pasta special or unique in Italian cuisine?
The combination of two premium shellfish with a velvety tomato‑cream sauce creates a luxurious balance of sweet, briny, and savory flavors that is less common in traditional Italian cooking, which usually highlights one type of seafood per dish.
How has Shrimp and Lobster Pasta evolved over time in Italian cuisine?
Originally, Italian seafood pastas used olive oil and garlic. Over the last few decades, chefs have incorporated heavy cream and tomato paste to create richer sauces, reflecting global influences and a desire for more indulgent restaurant dishes.
What are common misconceptions about Shrimp and Lobster Pasta?
Many think the dish must be overly heavy; however, when the sauce is reduced just enough and the pasta is al dente, the result is light enough for a main course. Also, lobster does not need to be boiled again—it only needs gentle warming.
What are the most common mistakes to avoid when making Shrimp and Lobster Pasta?
Overcooking the shrimp, letting the cream sauce boil vigorously (which can cause curdling), and not reserving pasta water to adjust sauce consistency are the top pitfalls. Follow the timing cues and add water gradually to fix texture.
Can I make Shrimp and Lobster Pasta ahead of time and how should I store it?
Yes, you can prepare the pasta and sauce separately. Store the cooked pasta in an airtight container with a drizzle of oil for up to 2 days in the refrigerator. Keep the sauce (without seafood) refrigerated and reheat gently, adding the shrimp and lobster at the end.
What does the YouTube channel Higashis Kitchen specialize in?
The YouTube channel Higashis Kitchen focuses on approachable Japanese‑inspired home cooking, often blending Western techniques with Asian flavors, and emphasizes quick, flavorful meals for everyday cooks.
How does the YouTube channel Higashis Kitchen's approach to Italian‑style seafood dishes differ from other cooking channels?
Higashis Kitchen combines precise Japanese kitchen discipline—such as meticulous ingredient prep and timing—with classic Italian flavor profiles, resulting in dishes that are both technically sound and deeply flavorful, unlike many channels that treat Italian cuisine in a purely traditional way.
Last updated: August 26, 2026
