Shrimp & Lobster Pasta Primavera

Name: Shrimp & Lobster Pasta Primavera
Prep time: 20 min
Cook time: 15 min
Total time: 35 min
Yield: 4 servings
Ingredients: 8 oz linguine or fettuccine pasta; 1 lb shrimp, peeled and deveined; 1 lb lobster meat, cooked and chopped; 1 bell pepper, diced; 1 medium zucchini, sliced; 1 cup cherry tomatoes, halved; 4 cloves garlic, minced; 1/4 cup olive oil; 1/4 cup fresh parsley, chopped; Juice of 1 lemon; Salt and pepper to taste; Grated Parmesan cheese for serving

Highlighted under: Wanderlust Dinner Recipes

I absolutely love cooking dishes that celebrate fresh seafood, and this Shrimp & Lobster Pasta Primavera is no exception. The combination of tender lobster, succulent shrimp, and a medley of vibrant vegetables tossed with pasta makes for an incredibly satisfying meal. Each bite bursts with flavor, and I enjoy how the dish is not only quick to prepare but also a feast for the eyes. It’s a perfect choice for both casual family dinners and elegant gatherings.

Created by

Marco

Last updated on 2026-01-22T11:13:28.889Z

When I first made Shrimp & Lobster Pasta Primavera, I wanted to create a dish that was both simple and impressive. The key is to use high-quality seafood that doesn’t require much cooking time. I found that sautéing the seafood just until it’s opaque helps to retain its natural sweetness and tender texture. This method ensures that you don’t end up with rubbery shrimp or overcooked lobster.

Another aspect that I love about this recipe is the vibrant colors of the vegetables. Incorporating bell peppers, zucchini, and cherry tomatoes not only enhances the dish's visual appeal but also adds layers of flavor. For a finishing touch, a squeeze of fresh lemon juice brightens everything up beautifully.

Why You Will Love This Recipe
Decadent seafood flavor that elevates any pasta night
Fresh, colorful vegetables that bring the dish to life
Quick cooking time without sacrificing taste or presentation

Understanding the Ingredients

The star ingredients in this dish, shrimp and lobster, not only bring a luxurious flavor but also provide different textures. Shrimp cooks quickly, retaining a juicy plumpness while lobster adds a delicate sweetness. When selecting seafood, look for shrimp that are firm and have a fresh ocean smell. For the lobster, using pre-cooked meat is convenient, but if you opt for whole lobster, ensure it’s boiled just until tender to prevent it from becoming rubbery.

The vegetables in this pasta primavera play a crucial role, adding color and nutrients. Zucchini, bell peppers, and cherry tomatoes complement the seafood with their natural sweetness and crunch. For an alternative, you could swap in asparagus or peas, which also work beautifully. Just be mindful of cooking times; the goal is to have vegetables that are tender but still retain some bite for an appealing texture.

Cooking Techniques

The technique for sautéing the seafood is vital for achieving the right taste and texture. I recommend heating the olive oil until it shimmers before adding garlic, which should only be sautéed briefly; otherwise, it risks becoming bitter. When cooking shrimp, let them be undisturbed for a minute to develop a nice sear before flipping them. This not only enhances the flavor but also gives a lovely golden hue that’s visually appealing in the final dish.

When tossing everything together, using a pasta fork or tongs helps incorporate the ingredients without breaking the shrimp or lobster. It’s important to adjust the seasoning at this stage, as the final dish benefits greatly from the acidity of the lemon juice countering the richness of the seafood. Taste and tweak until it feels balanced. Also, consider garnishing with a bit more fresh parsley or a light drizzle of olive oil before serving for added brightness.

Ingredients

To create this delicious pasta dish, gather the following ingredients:

Ingredients

8 oz linguine or fettuccine pasta
1 lb shrimp, peeled and deveined
1 lb lobster meat, cooked and chopped
1 bell pepper, diced
1 medium zucchini, sliced
1 cup cherry tomatoes, halved
4 cloves garlic, minced
1/4 cup olive oil
1/4 cup fresh parsley, chopped
Juice of 1 lemon
Salt and pepper to taste
Grated Parmesan cheese for serving

Instructions

Once you have all your ingredients ready, follow these steps to prepare Shrimp & Lobster Pasta Primavera:

Cook the Pasta

In a large pot, bring salted water to a boil. Add the linguine or fettuccine pasta and cook according to package instructions until al dente. Drain and set aside.

Sauté the Seafood

In a large skillet, heat the olive oil over medium heat. Add minced garlic and sauté for about 1 minute until fragrant. Add the shrimp and lobster meat, season with salt and pepper, and cook for 3-4 minutes until the shrimp turn pink and opaque.

Add Vegetables

Stir in the diced bell pepper, sliced zucchini, and cherry tomatoes to the skillet. Cook for another 3-4 minutes until the vegetables are tender but still vibrant.

Combine and Serve

Add the drained pasta to the skillet, toss everything together, and squeeze fresh lemon juice over the top. Mix in chopped parsley and adjust seasoning if necessary. Serve warm with grated Parmesan cheese.

Pro Tips

Make sure not to overcook the shrimp or lobster to maintain their tenderness. Using seasonal vegetables can also enhance the flavor and freshness of the dish.

Serve and Store

This Shrimp & Lobster Pasta Primavera is best served immediately while the pasta is warm and the seafood remains tender. To maintain freshness and prevent overcooked shrimp, avoid holding it at room temperature for more than two hours. If you have leftovers, allow them to cool before transferring to an airtight container; it can be stored in the fridge for up to two days. When reheating, do so gently in a skillet over low heat, adding a splash of water or broth to maintain moisture.

If you’d prefer to serve this dish cold, consider transforming it into a seafood pasta salad. Simply chill the cooked pasta and seafood, then mix with a vibrant vinaigrette and additional fresh vegetables. This variation makes for a delightful option for summer picnics or potlucks.

Variations to Explore

For a spicier kick, feel free to incorporate red pepper flakes when sautéing the garlic. It adds a delightful warmth that complements the seafood beautifully without overpowering the dish. Alternatively, if you're aiming for a creamier texture, you could finish the pasta with a splash of heavy cream or a dollop of mascarpone, blending until the sauce is smooth and silky.

If you're looking to cater to dietary restrictions, this recipe easily adapts to a gluten-free diet by substituting regular pasta with a gluten-free variety. Additionally, you can make it vegetarian by eliminating the seafood and adding plant-based proteins such as chickpeas or tofu, while still enjoying the vibrant vegetable medley and flavorful sauce.

Questions About Recipes

→ Can I use frozen seafood?

Yes, frozen seafood works well in this recipe. Just make sure to thaw it completely and pat it dry before cooking.

→ What vegetables can I add to this dish?

Feel free to add seasonal vegetables like asparagus, spinach, or peas to make the dish even more flavorful.

→ Can I replace pasta with a low-carb option?

Absolutely! You can use zucchini noodles or spaghetti squash for a delicious low-carb alternative.

→ How can I make it spicier?

If you enjoy a bit of heat, adding red pepper flakes or sliced jalapeños will spice up the dish nicely.