The Ultimate Luxury: Creamy Garlic Butter Lobster and Shrimp Tagliatelle
There is something inherently celebratory about fresh seafood paired with velvety pasta. Whether you are planning a romantic date night, celebrating a milestone, or simply want to treat yourself to a restaurant-quality meal at home, this Creamy Garlic Butter Lobster and Shrimp Tagliatelle is the definitive answer.
This dish strikes the perfect balance between decadent richness and bright, herbaceous flavors. Imagine succulent, buttery lobster tails and tender jumbo shrimp nestled in a bed of silky tagliatelle, all coated in a garlic-infused cream sauce that clings to every strand. It is a visual masterpiece and a culinary triumph that looks like it took hours to prepare, yet comes together with surprising ease.
The Ingredients: Why Every Component Matters
Jumbo Shrimp (1 lb): Peeled and deveined. Shrimp adds a secondary layer of seafood flavor and a satisfying “snap” to every bite.
Fresh Tagliatelle (12 oz): This wide, flat pasta is the ideal vessel for thick cream sauces. The large surface area ensures you get plenty of sauce in every forkful.
Salted European Butter: Using high-quality butter with a higher fat content results in a richer, glossier sauce.
Fresh Garlic (6 cloves): Minced finely. Garlic provides the aromatic backbone of the dish, infusing the fats with an irresistible savoriness.
Heavy Cream (1.5 cups): This creates the luxurious mouthfeel and body of the sauce.
Dry White Wine (1/4 cup): A splash of Sauvignon Blanc deglazes the pan and cuts through the richness with essential acidity.
Parmesan Cheese (1/2 cup): Freshly grated. It adds a nutty, salty depth and helps thicken the sauce naturally.
Fresh Parsley: Finely chopped for a pop of color and a clean, grassy finish.
Lemon Zest & Juice: The “secret” ingredient that awakens the seafood and prevents the cream from feeling too heavy.
Step-by-Step Culinary Instructions
Prepare the Seafood
Start by butterfly-ing the lobster tails. Use kitchen shears to cut down the center of the shell, pull the meat upward, and rest it on top. Season the lobster and shrimp lightly with salt, pepper, and a dusting of smoked paprika.
Sear for Flavor
In a large skillet over medium-high heat, melt two tablespoons of butter. Sear the shrimp for 2 minutes per side until pink and opaque. Remove and set aside. In the same pan, sear the lobster tails meat-side down for 3 minutes, then flip and cook until the shells turn vibrant red.
Boil the Pasta
While the seafood rests, cook your tagliatelle in a large pot of heavily salted water. Aim for al dente (slightly firm to the bite). Reserve one cup of pasta water before draining.
Build the Garlic Cream Sauce
Lower the skillet heat to medium. Add more butter and the minced garlic. Sauté for 1 minute until fragrant. Pour in the white wine to deglaze. Pour in the heavy cream and simmer gently for 3-5 minutes until it begins to thicken.
The Final Flourish
Whisk in the freshly grated Parmesan. Toss in the cooked tagliatelle. Return the shrimp and lobster to the pan. Fold in the fresh parsley, lemon zest, and a squeeze of lemon juice. Toss gently to ensure every strand of pasta is coated in the garlic butter emulsion.
Expert Tips for Perfection
- Don’t Overcook: Seafood continues to cook in the sauce. Remove it early to maintain a tender texture.
- Freshness is Key: Always use freshly grated Parmesan. Pre-shredded cheese contains anti-caking agents that make the sauce grainy.
- Balance: If the sauce is too rich, add an extra squeeze of fresh lemon juice to brighten the flavor profile.
Serving Suggestions
To complete this gourmet meal, serve the pasta in warmed shallow bowls. Pair it with a crisp Caesar salad and a side of crusty sourdough bread to soak up any remaining garlic butter sauce. For wine pairing, a chilled Chardonnay with oaky notes or a bright Vermentino will complement the richness of the lobster beautifully.