Cajun Lobster & Shrimp Rigatoni 🦞🍤🍝
Creamy Cajun rigatoni with juicy shrimp, tender lobster, garlic, Parmesan, and a rich silky sauce. Cozy, bold, and perfect for a seafood pasta night at home.
📝 Ingredients
→ Pasta & Seafood
12 oz rigatoni
1 lb large raw shrimp, peeled, deveined, tails removed
8 oz cooked lobster meat, chopped
2 tbsp butter
1 tbsp olive oil
3 garlic cloves, minced
→ Cajun Cream Sauce
1 cup heavy cream
½ cup seafood broth
½ cup grated Parmesan
1 tsp Cajun seasoning
½ tsp paprika
¼ tsp red pepper flakes
½ tsp Italian seasoning
Salt and black pepper, to taste
2 tbsp chopped parsley
🍽️ Instructions
1️⃣ Cook pasta: Boil rigatoni in salted water until al dente. Reserve ½ cup pasta water, then drain.
2️⃣ Cook shrimp briefly: Season shrimp with a little Cajun seasoning, salt, and pepper. Heat olive oil and 1 tablespoon butter in a skillet. Cook shrimp for 45 to 60 seconds per side, until lightly pink but not fully done. Remove to a plate.
3️⃣ Start sauce: Add remaining butter and garlic to the skillet. Cook for 20 seconds, then stir in seafood broth, heavy cream, Parmesan, paprika, red pepper flakes, and Italian seasoning.
4️⃣ Make it creamy: Simmer gently for 2 to 3 minutes, stirring often, until smooth and lightly thickened. Do not boil.
5️⃣ Add pasta: Toss rigatoni into the sauce. Add a splash of pasta water if needed to help the sauce coat the pasta.
6️⃣ Finish seafood: Add shrimp, lobster, and any juices back to the skillet. Toss gently for 1 minute, just until shrimp are fully opaque and lobster is warm.
7️⃣ Serve: Sprinkle with parsley and serve right away while hot and creamy.
⏱️ Prep: 15 min | Cook: 25 min | Total: 40 min | Servings: 4
Cooking seafood pasta dishes like this Cajun Lobster & Shrimp Rigatoni is a wonderful way to bring bold flavors to your weeknight dinner. One tip I’ve found helpful is to not overcook the shrimp during the initial sear—they continue cooking when combined with the sauce, which keeps them juicy and tender. Adding a splash of pasta water to the sauce is a classic technique to help it cling perfectly to every rigatoni tube, making each bite flavorful and creamy. Using seafood broth instead of chicken broth elevates the sauce by deepening the ocean-fresh taste, complementing the lobster and shrimp beautifully. You can adjust the heat and spices by tweaking the amount of Cajun seasoning and red pepper flakes depending on your preference—start mild and add more if you like bold spiciness. For an added touch, try topping the finished dish with some freshly chopped parsley or even a grated bit of extra Parmesan to boost aroma and richness. If you don’t have rigatoni handy, other pasta shapes like penne or fettuccine work well because they hold creamy sauces nicely. This recipe’s balance of creamy, spicy, and savory creates a comforting yet decadent meal that’s perfect for impressing guests or simply treating yourself. Plus, it’s straightforward enough for cooks of all skill levels. Pair your pasta with a crisp white wine or a lemony sparkling water for a refreshing contrast. Enjoy your homemade Cajun seafood pasta night!
