Creamy Salmon, Shrimp & Lobster Pasta

I still remember the first time I piled a tangle of silky fettuccine with tender salmon, springy shrimp, and sweet lobster meat into my bowl — it felt like a five-star dinner that took under 30 minutes. This Creamy Salmon, Shrimp & Lobster Pasta is exactly that: luxurious without being fussy, perfect for date nights, special family dinners, or whenever you want a restaurant-style seafood pasta at home. If you enjoy other lobster-forward recipes, you might also like this take on linguine lobster pasta for a different seafood-forward spin.

Why you’ll love this dish

This pasta brings together three seafoods in a single, decadent cream sauce that’s simple to execute. It’s impressive enough for guests but straightforward enough for a weeknight. Here’s what makes it worth cooking:

• Fast assembly: use pre-cooked seafood to cut active time to minutes.
• Crowd-pleasing richness: heavy cream and Parmesan create a silky coating that clings to each strand of pasta.
• Flexible: works with fettuccine or linguine and adapts to what seafood you have on hand.
• Minimal ingredients: no fancy pantry items, just good technique.

“We made this for a chilly evening and it felt indulgent but homey — everyone asked for seconds.” — a dinner-tested thumbs up

If you like bright, tangy creamy pastas, check out this complementary recipe for a citrus-forward option: Creamy Lemon Lush.

Step-by-step overview

You’ll start by boiling the pasta while you quickly make the sauce. Sauté garlic in olive oil, add heavy cream and let it come to a gentle simmer, then melt in grated Parmesan. Fold in cooked salmon, shrimp, and lobster to warm through, toss with drained pasta, and finish with parsley. The whole process is about controlled heat and timing so the seafood stays tender and the cream stays smooth.

What you’ll need

• 8 oz pasta (fettuccine or linguine)
• 1 cup salmon fillet, cooked and flaked (poached, roasted or pan-seared)
• 1 cup shrimp, peeled and deveined (cooked)
• 1 cup lobster meat, cooked and chopped
• 2 cups heavy cream
• 1 cup Parmesan cheese, grated (preferably fresh-grated)
• 2 cloves garlic, minced
• 2 tablespoons olive oil
• Salt and pepper to taste
• Chopped parsley for garnish

Notes and substitutions:

• Pasta: use gluten-free or whole-wheat linguine if desired. Short pasta like penne will also work.
• Dairy-free: swap heavy cream for full-fat coconut milk and use a dairy-free Parmesan alternative, though flavor will change.
• Seafood: if you only have one or two of the proteins, it still works — scale the amounts to total about 3 cups combined seafood.
• Parmesan: freshly grated melts better and gives a smoother sauce than pre-shredded blends.

Directions to follow

1. Bring a large pot of salted water to a boil. Cook the pasta according to package instructions until al dente. Reserve 1/2 cup of pasta cooking water, then drain and set pasta aside.
2. While the pasta cooks, heat 2 tablespoons olive oil in a large skillet over medium heat. Add the minced garlic and sauté about 30–60 seconds until fragrant — don’t let it brown.
3. Pour in 2 cups heavy cream and bring to a gentle simmer over medium-low heat. Stir frequently to prevent scorching.
4. Gradually stir in 1 cup grated Parmesan until melted and the sauce is smooth. If the sauce seems too thick, add a splash of the reserved pasta water to loosen it.
5. Add the cooked salmon, shrimp, and lobster to the skillet. Gently fold them into the sauce and warm through for 1–2 minutes. Season with salt and freshly ground black pepper to taste.
6. Add the drained pasta to the skillet and toss until every strand is coated. If needed, add a little more reserved pasta water to reach your desired consistency.
7. Plate, sprinkle with chopped parsley, and serve warm.

Best ways to enjoy it

• Plating: twirl nests of pasta in the center of warm bowls, spoon seafood and sauce on top, then finish with parsley and a small drizzle of good olive oil.
• Sides: a crisp green salad with lemon vinaigrette, roasted asparagus, or garlic-roasted broccolini are light, bright contrasts to the rich sauce.
• Wine pairing: a chilled Pinot Grigio or a lightly oaked Chardonnay complements the cream and seafood without overpowering it.
• Make it a starter course: serve small portions with a simple arugula salad to create a multi-course dinner. For another elegant pairing, consider this alternate linguine lobster pasta if you want to feature lobster more prominently.

Storage and reheating tips

• Refrigerator: store leftovers in an airtight container and refrigerate within two hours of cooking. Consume within 3–4 days.
• Reheating: reheat gently on low heat in a skillet with a splash of cream or milk to restore creaminess. Microwave in short bursts, stirring between intervals, to avoid overheating.
• Freezing: cream sauces may change texture after freezing. If you must freeze, place in a freezer-safe container for up to 2 months. Thaw overnight in the fridge and reheat slowly with added liquid.
• Food safety: do not leave seafood pasta at room temperature for more than two hours to limit bacterial growth.

Pro chef tips

• Low and slow: simmer the cream on medium-low to prevent curdling and a grainy texture.
• Reserve pasta water: the starchy water helps the sauce cling to pasta and smooths texture faster than extra cream.
• Gentle folding: add cooked seafood at the end and warm it only until just heated to avoid rubbery shrimp or overcooked salmon.
• Fresh cheese matters: grate your own Parmesan for a silkier melt and brighter flavor.
• Season in layers: salt the pasta water, taste the sauce before combining, and finish with a little more salt or lemon if it needs lift.

Creative twists

• Tomato-cream version: add a tablespoon of tomato paste or 1/2 cup sundried tomatoes for a richer, tangy profile.
• Herb-forward: stir in chopped basil and a squeeze of lemon for a fresher finish.
• Spicy kick: a pinch of red pepper flakes or a dash of hot sauce livens the richness.
• One-pot shortcut: cook pasta directly in the cream sauce (use additional liquid and stir frequently) for fewer dishes.
• Vegetarian swap: omit seafood and toss roasted mushrooms and artichokes into the cream sauce for an earthy alternative.

Helpful answers

Q: How long does the whole recipe take?
A: Active hands-on time is about 15–20 minutes if your seafood is pre-cooked; total time including boiling water is roughly 25–30 minutes.

Q: Can I use raw seafood and cook it in the sauce?
A: You can, but timing is tricky — small shrimp can cook in a few minutes, while salmon chunks and lobster need careful timing to avoid overcooking. For best results and predictability, use fully cooked seafood and warm it through in the sauce.

Q: Is it safe to freeze leftovers with cream sauce?
A: Freezing is possible, but the texture may separate on thawing. Freeze if necessary (up to 2 months), then gently reheat with added liquid and whisk to recombine.

Q: What’s a quick vegetarian version?
A: Replace seafood with roasted mushrooms, artichoke hearts, and sundried tomatoes. Add a splash of white wine for depth.

Q: Can I make this ahead for a dinner party?
A: You can prepare the sauce and cook pasta slightly underdone ahead of time. Combine and finish with seafood right before serving to keep everything fresh and tender.

Conclusion

If you enjoy creamy seafood pasta and want another riff on the flavor combination, check out this similar recipe for inspiration: Creamy Tuscan Salmon Shrimp Pasta – Simply Delicious. It offers a slightly different seasoning profile that can spark ideas for your next seafood pasta night.

Creamy Salmon, Shrimp & Lobster Pasta

A luxurious seafood pasta dish featuring silky fettuccine with tender salmon, shrimp, and lobster in a creamy sauce that takes under 30 minutes to prepare.

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Prep Time 15 minutes mins

Cook Time 15 minutes mins

Total Time 30 minutes mins

Servings: 4 servings

Course: Dinner, Main Course

Cuisine: Italian, Seafood

Calories: 650

Ingredients Method Notes

Ingredients

  

Pasta and Seafood

• 8 oz fettuccine or linguine
• 1 cup salmon fillet, cooked and flaked (poached, roasted or pan-seared)
• 1 cup shrimp, peeled and deveined, cooked
• 1 cup lobster meat, cooked and chopped

Cream Sauce

• 2 cups heavy cream
• 1 cup Parmesan cheese, grated (preferably fresh-grated)
• 2 cloves garlic, minced
• 2 tablespoons olive oil
• to taste Salt and pepper

Garnish

• to taste Chopped parsley

Method

 

Cooking the Pasta

1. Bring a large pot of salted water to a boil.
2. Cook the pasta according to package instructions until al dente.
3. Reserve 1/2 cup of pasta cooking water, then drain and set pasta aside.

Making the Sauce

1. While the pasta cooks, heat 2 tablespoons olive oil in a large skillet over medium heat.
2. Add the minced garlic and sauté about 30–60 seconds until fragrant.
3. Pour in 2 cups heavy cream and bring to a gentle simmer over medium-low heat.
4. Gradually stir in 1 cup grated Parmesan until melted and the sauce is smooth.
5. If the sauce seems too thick, add a splash of the reserved pasta water to loosen it.
6. Add the cooked salmon, shrimp, and lobster to the skillet. Gently fold them into the sauce and warm through for 1–2 minutes.
7. Season with salt and freshly ground black pepper to taste.

Combining and Serving

1. Add the drained pasta to the skillet and toss until every strand is coated.
2. If needed, add a little more reserved pasta water to reach your desired consistency.
3. Plate, sprinkle with chopped parsley, and serve warm.

Notes

Pasta substitutions include gluten-free or whole-wheat linguine. To make dairy-free, swap heavy cream for full-fat coconut milk and use dairy-free Parmesan.