A luxurious seafood pasta that feels restaurant-worthy yet comes together easily at home. Silky Alfredo sauce coats tender tagliatelle, while buttery shrimp and lobster turn every bite into a rich, comforting indulgence.
Why You’ll Love This Recipe
This dish balances elegance with simplicity, making it perfect for special dinners or an impressive date-night meal. The creamy sauce is deeply flavorful without being heavy, and the combination of shrimp and lobster creates a refined seafood experience that feels truly special.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
8 oz tagliatelle or fettuccine pasta
1 lobster tail, cooked and halved (about 5–6 oz meat)
8 oz large shrimp, peeled and deveined
2 tbsp unsalted butter
3 garlic cloves, finely minced
1 cup heavy cream
1/2 cup freshly grated Parmesan cheese
1/4 tsp Old Bay or Cajun seasoning (optional)
1/2 tsp salt, or to taste
1/4 tsp cracked black pepper, or to taste
2 tbsp reserved pasta water (as needed)
1 tbsp fresh parsley, finely chopped
Directions
Bring a large pot of well-salted water to a boil and cook the tagliatelle until al dente, according to package instructions. Reserve about 1/3 cup of the pasta cooking water, then drain and set the pasta aside.
Heat a large skillet over medium heat and melt the butter. Add the shrimp and cook for 2–3 minutes per side until pink and just cooked through. Gently warm the lobster meat in the same skillet if already cooked. Remove seafood from the pan and set aside.
In the same skillet, add the minced garlic and sauté for about 30 seconds until fragrant. Pour in the heavy cream, add the Parmesan cheese, seasoning, salt, and black pepper. Simmer gently for 3–4 minutes, stirring, until the sauce thickens to a smooth, creamy consistency.
Add the cooked pasta to the sauce along with a splash of reserved pasta water. Toss until the pasta is fully coated and glossy.
Plate the pasta, arrange shrimp and lobster on top, spoon extra sauce over everything, and finish with chopped parsley and additional black pepper if desired.
Substitute scallops for shrimp for an even more luxurious seafood blend.
Add sautéed mushrooms or spinach for extra texture and color.
Use fettuccine or linguine if tagliatelle is unavailable.
Increase Cajun seasoning slightly for a spicier Alfredo profile.
Storage/Reheating
Store leftovers in an airtight container in the refrigerator for up to 2 days. Reheat gently on the stovetop over low heat with a splash of cream or milk to loosen the sauce. Avoid overheating to keep the seafood tender.
FAQs
Can I use frozen shrimp for this recipe?
Yes, just thaw them completely and pat dry before cooking.
Is it possible to make this without lobster?
Absolutely. The dish is still delicious with shrimp only.
Can I use milk instead of heavy cream?
Milk will result in a thinner sauce, but it can work if simmered gently with extra Parmesan.
What pasta shape works best?
Tagliatelle or fettuccine are ideal because they hold creamy sauces well.
Can I prepare the sauce ahead of time?
The sauce is best fresh, but it can be made a few hours ahead and reheated gently.
How do I prevent the sauce from separating?
Keep the heat low and stir continuously when adding cheese.
Is this recipe suitable for guests?
Yes, it’s an impressive dish that feels special and elegant.
Can I add vegetables to the sauce?
Yes, spinach, peas, or asparagus pair well with the seafood.
How do I know when shrimp are cooked?
They turn pink and opaque and curl into a loose “C” shape.
Can I make this dish spicy?
Yes, add extra Cajun seasoning or a pinch of chili flakes.
Conclusion
Lobster & Shrimp Alfredo Tagliatelle is the kind of meal that transforms an ordinary evening into a memorable one. Creamy, comforting, and undeniably indulgent, it’s a seafood pasta that delivers both flavor and elegance with every forkful.
Lobster & Shrimp Alfredo Tagliatelle is a rich and creamy seafood pasta featuring tender shrimp, succulent lobster, and silky Alfredo sauce over tagliatelle. Elegant yet easy, it’s perfect for special occasions or date-night dinners.
Ingredients
8 oz tagliatelle or fettuccine pasta
1 lobster tail, cooked and halved (about 5–6 oz meat)
8 oz large shrimp, peeled and deveined
2 tbsp unsalted butter
3 garlic cloves, finely minced
1 cup heavy cream
1/2 cup freshly grated Parmesan cheese
1/4 tsp Old Bay or Cajun seasoning (optional)
1/2 tsp salt, or to taste
1/4 tsp cracked black pepper, or to taste
2 tbsp reserved pasta water (as needed)
1 tbsp fresh parsley, finely chopped
Instructions
Bring a large pot of salted water to a boil. Cook tagliatelle until al dente. Reserve 1/3 cup pasta water, then drain and set aside.
Heat a large skillet over medium heat and melt butter. Add shrimp and cook for 2–3 minutes per side until pink and just cooked. Warm lobster meat in the skillet if already cooked. Remove seafood and set aside.
In the same skillet, sauté minced garlic for 30 seconds until fragrant.
Pour in heavy cream, then add Parmesan, seasoning, salt, and pepper. Simmer for 3–4 minutes until sauce thickens.
Add cooked pasta and a splash of reserved pasta water. Toss to coat evenly.
Plate the pasta, top with shrimp and lobster, and spoon over extra sauce.
Garnish with chopped parsley and extra black pepper, if desired. Serve immediately.
Notes
Use fettuccine or linguine if tagliatelle is unavailable.
Add sautéed spinach or mushrooms for extra color and flavor.
Reheat gently with a splash of cream to maintain sauce texture.
Don’t overcook shrimp—they should be just pink and opaque.
