This luxurious creamy seafood pasta is loaded with tender crab and succulent lobster in a rich, velvety sauce. Perfect for date nights, special occasions, or when you just want to treat yourself to a restaurant-quality dish at home.
This luxurious creamy seafood pasta
This luxurious creamy seafood pasta is loaded with tender crab and succulent lobster in a rich, velvety sauce. Perfect for date nights, special occasions, or when you just want to treat yourself to a restaurant-quality dish at home.
Ingredients
- il
- 4 garlic cloves minced
- 1 cup heavy cream
- 1/2 cup chicken or seafood stock
- 1/2 cup freshly grated Parmesan cheese
- 1/4 teaspoon crushed red pepper flakes optional
- 1 teaspoon lemon zest
- 2 tablespoons lemon juice
- 1/2 teaspoon salt or to taste
- 1/4 teaspoon freshly cracked black pepper
- 1/2 lb lump crab meat
- 1/2 lb cooked lobster meat chopped into bite-sized pieces
- 2 tablespoons fresh parsley chopped
Instructions
- Cook the Pasta:
- Bring a large pot of salted water to a boil. Cook the pasta according to package instructions until al dente. Reserve 1 cup of pasta water before draining. Set the pasta aside.
- Prepare the Sauce:
- In a large skillet, heat the butter and olive oil over medium heat until melted. Add the minced garlic and sauté for 1 minute, or until fragrant.
- Make it Creamy:
- Pour in the heavy cream and chicken or seafood stock, stirring to combine. Bring the mixture to a simmer and cook for 2–3 minutes until slightly thickened.
- Add the Cheese and Seasonings:
- Stir in the Parmesan cheese, crushed red pepper flakes (if using), lemon zest, lemon juice, salt, and black pepper. Stir until the cheese melts and the sauce becomes smooth and creamy.
- Incorporate the Seafood:
- Gently fold in the crab meat and lobster pieces, being careful not to break up the crab too much. Allow the seafood to heat through for 2–3 minutes.
- Toss the Pasta:
- Add the cooked pasta to the skillet, tossing to coat it in the sauce. If the sauce is too thick, add a splash of the reserved pasta water until you reach your desired consistency.
- Garnish and Serve:
- Remove from heat and sprinkle with fresh parsley. Serve immediately with extra Parmesan cheese and a wedge of lemon on the side.
- Tips for Success
- Fresh Seafood: If possible, use fresh crab and lobster for the best flavor, but frozen works well if thawed properly.
- Don't Overcook: Add the seafood toward the end to prevent it from becoming rubbery.
- Customize the Pasta: Swap fettuccine for pappardelle, spaghetti, or even penne based on your preference.
- This creamy seafood pasta is decadent, comforting, and absolutely irresistible. Pair it with a crisp white wine and a side of garlic bread for the ultimate dining experience.
Ingredients
For the Pasta:
- 12 oz fettuccine or linguine pasta
- Salt, for the pasta water
For the Seafood and Sauce:
- 2 tablespoons unsalted butter
- 2 tablespoons olive oil
- 4 garlic cloves, minced
- 1 cup heavy cream
- 1/2 cup chicken or seafood stock
- 1/2 cup freshly grated Parmesan cheese
- 1/4 teaspoon crushed red pepper flakes (optional)
- 1 teaspoon lemon zest
- 2 tablespoons lemon juice
- 1/2 teaspoon salt (or to taste)
- 1/4 teaspoon freshly cracked black pepper
- 1/2 lb lump crab meat
- 1/2 lb cooked lobster meat, chopped into bite-sized pieces
- 2 tablespoons fresh parsley, chopped
Instructions
- Cook the Pasta:
Bring a large pot of salted water to a boil. Cook the pasta according to package instructions until al dente. Reserve 1 cup of pasta water before draining. Set the pasta aside. - Prepare the Sauce:
In a large skillet, heat the butter and olive oil over medium heat until melted. Add the minced garlic and sauté for 1 minute, or until fragrant. - Make it Creamy:
Pour in the heavy cream and chicken or seafood stock, stirring to combine. Bring the mixture to a simmer and cook for 2–3 minutes until slightly thickened. - Add the Cheese and Seasonings:
Stir in the Parmesan cheese, crushed red pepper flakes (if using), lemon zest, lemon juice, salt, and black pepper. Stir until the cheese melts and the sauce becomes smooth and creamy. - Incorporate the Seafood:
Gently fold in the crab meat and lobster pieces, being careful not to break up the crab too much. Allow the seafood to heat through for 2–3 minutes. - Toss the Pasta:
Add the cooked pasta to the skillet, tossing to coat it in the sauce. If the sauce is too thick, add a splash of the reserved pasta water until you reach your desired consistency. - Garnish and Serve:
Remove from heat and sprinkle with fresh parsley. Serve immediately with extra Parmesan cheese and a wedge of lemon on the side.
Tips for Success
- Fresh Seafood: If possible, use fresh crab and lobster for the best flavor, but frozen works well if thawed properly.
- Don’t Overcook: Add the seafood toward the end to prevent it from becoming rubbery.
- Customize the Pasta: Swap fettuccine for pappardelle, spaghetti, or even penne based on your preference.
This creamy seafood pasta is decadent, comforting, and absolutely irresistible. Pair it with a crisp white wine and a side of garlic bread for the ultimate dining experience.
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