Shrimp & Lobster Pasta Recipe

Cook bucatini

Bring a large pot of water to a rolling boil, add 1 tablespoon coarse salt. Add bucatini and cook according to package until al dente (usually 9–11 minutes). Reserve 1 1/2 cups of pasta cooking water, then drain the pasta and set aside.

Prepare greens and tomatoes

While pasta cooks, roughly slice kale stems removed and trim arugula. Cut heirloom tomatoes into wedges. Toss kale, arugula and tomatoes lightly with a pinch of salt and set aside so they can release juices.

Season and sear shrimp

Pat shrimp dry and season lightly with 1/4 tsp salt and a pinch of black pepper. In a large sauté pan over medium-high heat, add 1 tablespoon olive oil and 1 tablespoon butter. When shimmering, add shrimp in a single layer and sear 1–1.5 minutes per side until just opaque and lightly golden. Remove shrimp to a plate and keep warm.

Warm lobster meat

In the same pan over medium heat, add 1 tablespoon butter and briefly warm the lobster pieces for 30–45 seconds, just to heat through. Remove and keep with the shrimp. Do not overcook lobster to avoid becoming tough.

Sauté aromatics

Lower heat to medium. Add remaining 1 tablespoon butter to the pan. Add minced shallot and cook 1–2 minutes until translucent. Add minced garlic and cook 30 seconds until fragrant, taking care not to burn.

Deglaze and build sauce

Increase heat to medium-high and pour in 3 oz white wine to deglaze the pan, scraping any browned bits from the bottom. If using, add 1 oz vermouth. Let the wine reduce by about half (2–3 minutes). Add 3 oz stock and 1 tsp tomato paste, stirring to combine. If you have lobster or shrimp shells, you can quickly brown them in the pan for 1–2 minutes before deglazing to add deeper flavor (strain shells out before adding cream).

Finish sauce with cream and seasoning

Lower heat to medium-low and stir in 1 cup heavy cream. Add thyme leaves, 1/4 tsp red pepper flakes, 3/4 tsp salt and 1/2 tsp black pepper. Simmer gently for 3–5 minutes until slightly thickened, stirring occasionally.

Mount sauce

Remove sauce from heat briefly and whisk in 1 tablespoon cold cubed butter to create a glossy emulsion. If sauce is too thick, whisk in reserved pasta water a few tablespoons at a time until you reach a silky consistency that will coat the pasta (about 1/4–1/2 cup). Taste and adjust seasoning with salt and pepper.

Combine pasta and sauce

Return pan with sauce to low heat. Add drained bucatini to the sauce and toss to coat thoroughly, adding reserved pasta water as needed to loosen the sauce and help it cling to the pasta (use up to 1 cup).

Add greens, seafood and cheese

Stir in sliced kale and toss for 1–2 minutes until kale begins to wilt but remains bright. Add arugula and heirloom tomato wedges, tossing gently to distribute. Fold in the seared shrimp and warmed lobster pieces, heating through for 30–60 seconds. Remove from heat and immediately stir in 3/4 cup freshly grated Parmesan and 1 tablespoon lemon juice to brighten the sauce. Adjust consistency with a splash of pasta water if needed.

Plate and garnish

Divide pasta among 4 warmed plates (servings below). Finish each portion with a sprinkle of chopped parsley, a grating of lemon zest, additional Parmesan to taste, and freshly ground black pepper. Serve immediately.