Description
A cozy pasta dish with rich cream, warm spice, and sweet seafood, perfect for special occasions or weeknight dinners.
Ingredients
Scale
- 12 oz fettuccine or linguine (dry)
- 8 oz cooked lobster meat, roughly chopped (about 1–2 tails)
- 8 oz lump crab meat, picked free of shells
- 1 tbsp olive oil (for searing)
- 4 tbsp unsalted butter
- 1 tbsp olive oil (extra)
- 4 cloves garlic, minced
- 1 small onion, finely chopped (about 1/2 cup)
- 1 tsp Cajun seasoning (adjust to taste)
- 1/2 tsp smoked paprika (optional, for extra warmth)
- 1/4 cup dry white wine or low-sodium chicken broth
- 2 cups heavy cream
- 1 to 1 1/2 cups freshly grated Parmesan cheese
- Salt and black pepper to taste
- Pinch of crushed red pepper flakes (optional)
- 2 tbsp chopped fresh parsley (for garnish)
- Lemon wedges (for squeezing)
- Extra Parmesan (for serving)
Instructions
- Bring a large pot of salted water to a boil for the pasta. Chop lobster and pick crab meat free of shells. Grate the Parmesan and mince the garlic.
- Cook the pasta to al dente according to package directions. Reserve 1 cup of the pasta cooking water, then drain the pasta.
- Heat 1 tbsp olive oil in a large skillet over medium-high heat. Add lobster and crab and sear for 1–2 minutes. Remove seafood to a plate.
- Lower heat to medium. Add butter and 1 tbsp olive oil to the same skillet. Sauté the onion until soft and translucent, about 3–4 minutes. Add minced garlic and cook until fragrant.
- Stir in Cajun seasoning and smoked paprika, then pour in white wine or broth and let it reduce by half.
- Pour in the heavy cream and bring to a gentle simmer. Let it thicken slightly for 3–5 minutes, stirring often, and season with salt, pepper, and red pepper flakes if using.
- Lower heat to medium-low and whisk in Parmesan until smooth. Adjust thickness with reserved pasta water if necessary.
- Return the warmed lobster and crab to the skillet and fold gently into the sauce. Add the drained pasta and toss to coat evenly. Heat through for 1–2 minutes.
- Taste and adjust seasoning. Serve immediately with chopped parsley, lemon wedges, and extra Parmesan.
Notes
Use unsalted butter to control salt. Fresh-grated Parmesan melts best. Avoid overcooking seafood to prevent it from becoming rubbery.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Cajun
Nutrition
- Serving Size: 1 serving
- Calories: 550
- Sugar: 3g
- Sodium: 600mg
- Fat: 30g
- Saturated Fat: 18g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 2g
- Protein: 25g
- Cholesterol: 100mg