Go Back
Close-up of creamy lobster pasta with chunks of lobster meat and fresh parsley garnish in a white bowl.

Creamy Lobster or Shrimp Pasta with Sun-Dried Tomatoes

Indulge in a luxurious and rich pasta dish featuring tender lobster or succulent shrimp, bathed in a velvety cream sauce with bright sun-dried tomatoes and fresh herbs. Perfect for a special occasion or a comforting weeknight meal.
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 25 minutes
Total Time 45 minutes
Servings: 4 servings
Course: Main Course
Cuisine: Italian-American
Calories: 650
Ingredients Equipment Method Notes

Ingredients
  

For the Pasta
  • 12 oz linguine fettuccine, or spaghetti
  • as needed Water
  • for pasta water Salt
For the Seafood
  • 1 lb lobster tails or shrimp lobster: peeled, deveined, cut into 1-inch pieces (about 3-4 tails); shrimp: peeled, deveined, tails on or off
  • 1 tbsp olive oil extra virgin
  • 1/2 tsp garlic powder
  • 1/4 tsp smoked paprika
  • Pinch salt
  • Pinch black pepper
For the Creamy Sauce
  • 2 tbsp butter unsalted
  • 2 cloves garlic minced
  • 1/4 cup shallot finely chopped
  • 1/2 cup sun-dried tomatoes packed in oil, drained and chopped
  • 1/2 cup white wine dry (like Pinot Grigio or Sauvignon Blanc)
  • 1 1/2 cups heavy cream
  • 1/2 cup chicken or seafood broth
  • 1/4 cup Parmesan cheese freshly grated, plus more for serving
  • 2 tbsp fresh parsley chopped, plus more for garnish
  • 1 tbsp fresh chives chopped
  • 1/2 tsp red pepper flakes optional
  • 1/4 tsp salt or to taste
  • 1/8 tsp black pepper or to taste

Equipment

  • Large Pot
  • Large Skillet or Dutch Oven
  • Cutting board
  • Sharp knife
  • Tongs
  • Whisk

Method
 

Prepare the Pasta
  1. Bring a large pot of salted water to a rolling boil. Add the pasta and cook according to package directions until al dente. Reserve 1 cup of pasta water before draining.
Prepare the Seafood
  1. While the pasta cooks, pat the lobster or shrimp dry with paper towels. In a medium bowl, toss the seafood with 1 tablespoon olive oil, garlic powder, smoked paprika, salt, and pepper until evenly coated.
  2. Heat a large skillet over medium-high heat. Add the seasoned lobster/shrimp and cook for 2-3 minutes per side (for lobster) or 1-2 minutes per side (for shrimp), until opaque and cooked through. Do not overcrowd the pan; cook in batches if necessary. Remove the cooked seafood from the skillet and set aside.
Make the Creamy Sauce
  1. In the same skillet (do not clean it), melt 2 tablespoons of unsalted butter over medium heat. Add the minced garlic and chopped shallot, and sauté for 2-3 minutes until fragrant and softened.
  2. Stir in the chopped sun-dried tomatoes and red pepper flakes (if using). Cook for 1 minute, then deglaze the pan with white wine, scraping up any browned bits from the bottom. Simmer for 2-3 minutes, allowing the wine to reduce by half.
  3. Pour in the heavy cream and chicken/seafood broth. Bring the mixture to a gentle simmer, then reduce the heat to low and let it simmer for 5-7 minutes, stirring occasionally, until the sauce slightly thickens.
  4. Remove the skillet from the heat. Stir in the freshly grated Parmesan cheese, chopped fresh parsley, and chopped fresh chives until the cheese is melted and the sauce is smooth. Season with salt and black pepper to taste.
Combine and Serve
  1. Add the drained pasta directly to the skillet with the creamy sauce. Toss well to coat the pasta evenly. If the sauce is too thick, add a splash of the reserved pasta water, a tablespoon at a time, until it reaches your desired consistency.
  2. Gently fold in the cooked lobster or shrimp. Heat through for about 1 minute, being careful not to overcook the seafood.
  3. Serve immediately, garnished with extra fresh parsley, chives, and grated Parmesan cheese, if desired.

Notes

For extra richness, you can add a tablespoon of cream cheese or mascarpone to the sauce along with the heavy cream.
If using frozen lobster or shrimp, ensure it is fully thawed and patted dry before cooking.
The dish is best served fresh. Leftovers can be stored in an airtight container in the refrigerator for up to 2 days, but the seafood may become tougher upon reheating. Reheat gently on the stovetop with a splash of broth or cream.