Shrimp and Lobster Sauce
Shrimp and Lobster Sauce is a rich, tomato-based seafood sauce featuring tender shrimp and succulent lobster tail. Served over spaghetti or linguine, this luxurious dish delivers an exquisite, mouth-watering seafood dining experience – everyone will enjoy!
Shrimp and Lobster Sauce
Shrimp and Lobster Sauce is a simple recipe to make and enjoy in the convenience of your own home. It is a classic tomato-based sauce made with shrimp and lobster tails, delicately simmered to highlight their flavors. Perfectly paired with spaghetti or linguine for an elegant and satisfying seafood entrée.
This is our mom’s recipe. She prepared a variety of seafood dishes each week, inspired by her life in Capri, Italy, where our parents lived, and fresh seafood was abundant every day.
This was the reason we had seafood dinners twice a week, and it was always simple dishes like her spicy shrimp recipe, fresh cod fish salad, and of course, her little neck clams in wine and garlic broth, to name a few.
What makes her Shrimp and Lobster Sauce different from other recipes?
- Our mom always cooked the shellfish first, then she adds the tomato sauce to it. This way, her method was quick and easier without spending hours in the kitchen.
- To make the most flavorful seafood sauce, our mom always cooked the shellfish with their shells on. This will ensure you are getting the supreme flavor from the shellfish as much as possible.
- Plus, the cleaning and rinsing of shellfish is also the key to making an exquisite seafood sauce. For more details and photos on how to clean lobster tails, here is our post: How to Clean and Prepare Lobster Tails.
Cook’s Notes and Recipe Tips
- Shellfish cook up quickly, so you will need to keep an eye on them as you are sautéing them.
- Always season the fish with a little sea salt before it goes into the skillet.
- Try not to overcook the shellfish, or they will get too tough to eat.
- It is important to properly rinse and clean both shrimp and lobster tails before starting.
- You can easily adjust the amount of marinara sauce added, to your liking.
- At the end, when serving, add a little butter to the skillet, some fresh chopped parsley and a drizzle of extra virgin olive oil.
Ingredients Needed for our Shrimp and Lobster Sauce Recipe:
For our shrimp and lobster sauce recipe, you will need the following ingredients:
- LOBSTER TAILS: 3 frozen lobster tails – thawed, cleaned, and cut into halves
- SHRIMP: 1 pound of frozen Argentina red shrimp- already cleaned with tails off
- BUTTER: 3 Tbsp. salted butter
- OLIVE OIL: 5 Tbsp. olive oil
- GARLIC CLOVES: 2 garlic cloves – diced
- FRESH PARSLEY: 3 Tbsp. freshly chopped parsley
- CRUSHED RED PEPPER: 1/4 tsp. crushed red pepper flakes
- SALT: 1/4 tsp. sea salt
- WINE: 1/2 cup white wine
- PREPARED TOMATO SAUCE: 2 to 3 cups of prepared marinara sauce
- PASTA: 1 pound of spaghetti or linguine
How to Make our Shrimp and Lobster Sauce?
To help speed things up, we alway start this recipe with our mom’s quick marinara sauce. Then we add our already-made marinara sauce to the skillet where the lobster tails and shrimp have been previously cooking.
Here’s How We Make It:
Before you start, you will need one large deep skillet for the shellfish, plus one large pot to cook the spaghetti, and some marinara sauce on hand. Then the rest comes together easily. Let’s walk through our steps below so you’ll understand what’s involved before you start.
Step 1: In a large deep skillet, heat olive oil and butter over moderate heat, and add in the diced garlic. Then lightly season the fish with some fine sea salt.
Step 2: Next, add in the lobster tails only and cook for a few minutes, turning them every so often, until they turn an opaque-white-ish color. Best to use kitchen tongs to turn tails over while cooking. This will take a few minutes.
Step 3: Then, add the shrimp to the skillet. Simmer on low heat, turning over the shrimp one by one as they start to turn a soft pink. They will cook quickly, so do not overcook them.
Step 4: Pour in the white wine, and sprinkle some fresh parsley, sea salt, and crushed red pepper. Simmer for about one minute.
STEP 5: Stir in one cup of marinara sauce and simmer for about 3 minutes to flavor the shellfish. Then pour the rest of the marinara sauce into the skillet.
STEP 6: Stir to combine the mixture well. Taste, and season with any additional salt, and pepper flakes to your preference. Turn off the heat. Then cover with a lid.
STEP 7: Meanwhile, bring a large pot of water to boil. Add 2 teaspoons of salt to the boiling water.
STEP 8: Toss in your favorite spaghetti and cook the pasta until al-dente. Drain and serve with some sauce along with some shrimp and lobster tails. Garnish with a sprinkle of freshly chopped parsley and serve.
Yields: 6 servings
FAQ’s
- What is the difference between this sauce and Fra Diavolo? Our shrimp and lobster sauce is sweeter in taste, whereas a Fra Diavolo recipe is hot and more spicy.
- Can we make this shrimp and lobster sauce more spicy? Yes, you can. You will need to increase the amount of crushed red pepper flakes in the sauce, or add a small chili pepper to the sauce. It’s your preference.
- Where can we find Argentina red shrimp? You can find it at Trader Joe’s, or Costco.
- If we cannot find Argentina red shrimp, can we use different shrimp? Yes, of course. We recommend shrimp that are 24 pieces and are already cleaned with tails off. You can use Frozen or Fresh.
- How to store leftover seafood sauce? Most seafood dishes will stay fresh for up to 48 hours (2 days). So you can have it for lunch the next day, and reheat it in a skillet or microwave.
- Can we freeze any leftover seafood sauce? Not recommended. Because the fish will break down when frozen, and it will lose its flavor and gain a fishy smell.
More Seafood Recipes…
- Easy Shrimp Dinner
- Baked Flounder Filet Oreganata
- Best Lobster Sauce
- Cod Livornese
- Mixed Seafood Stew (Cioppino)
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Your Comments Help! If you try our Shrimp and Lobster Sauce, let us know and leave a comment at the bottom. It helps everyone who reads them. Have fun and snap a photo and hashtag it on Instagram @2sistersrecipes and Pinterest. It makes us happy to see what you cook!
Shrimp and Lobster Sauce
Shrimp and Lobster Sauce is a seafood tomato-based sauce with two kinds of shellfish, shrimp and lobster tails. It's best served over spaghetti or linguine for an exquisite and mouth-watering seafood dinner.
Ingredients
- 3 frozen lobster tails - thawed, cleaned, and cut into halves
- 1 pound of frozen Argentina red shrimp- already cleaned with tails off, rinsed, and drained.
- 3 Tbsp. salted butter
- 5 Tbsp. olive oil
- 2 garlic cloves - diced
- 3 Tbsp. freshly chopped parsley
- 1/4 tsp. crushed red pepper flakes
- 1/4 tsp. sea salt, and extra as needed to taste
- 1/2 cup white wine
- 2 to 3 cups of prepared marinara sauce
- 1 pound of spaghetti or linguine
Instructions
- In a large deep skillet, heat olive oil and butter over moderate heat. and add in the diced garlic. Sauté the garlic to fragrant the oil, about 2 to 3 minutes. Then season the fish with some fine sea salt.
- Next, add in the lobster tails into the skillet and cook for a few minutes, turning them every so often, until they turn an opaque white color. Then add the shrimp to the skillet. Simmer on low heat, turning over the shrimp one by one as they start to turn pink. They will cook quickly.
- Pour in the white wine, and sprinkle in fresh parsley, sea salt, and crushed red pepper. Simmer for about one minute.
- Stir in one cup of marinara sauce and simmer for about 3 minutes to flavor the shellfish. Add more if you prefer. Quick NOTE: Here is where you can add additional marinara sauce to your liking.
- Stir to combine the mixture well. Toss in about 2 to 3 tablespoons of butter into the sauce. Stir to combine. Taste, and season with any additional salt, and pepper flakes, if needed. Toss in some fresh chopped parsley, and turn off the heat.
- Meanwhile, bring a large pot of water to boil. Add 2 teaspoons of salt to the boiling water.
- Toss in your favorite spaghetti and cook the pasta until al-dente. Reserve some of the starchy water, about 1/4 cup. Drain spaghetti and serve with sauce along with some shrimp and lobster tails on top. If the pasta is too sticky, you can stir in a little of the starchy water. Drizzle with extra virgin olive oil, and serve immediately.
Yields: 6 servings
Notes
Recipe Tips:
- Shellfish cook up quickly, so you will need to keep an eye on them as you are sautéing them.
- Always season the fish with a little sea salt before it goes into the skillet.
- Try not to overcook the shellfish, or they will get too tough to eat.
- It is important to properly rinse and clean both shrimp and lobster tails before starting.
- You can easily adjust the amount of marinara sauce added, to your liking.
- At the end, when serving, add a little butter to the skillet, some fresh chopped parsley and a drizzle of extra virgin olive oil.
Nutrition Information:
Yield: 6 servings Serving Size: 1 servingAmount Per Serving: Calories: 587Total Fat: 23.9gCarbohydrates: 46gFiber: 2.8gSugar: 9.3gProtein: 26g
Happy Cooking! 😉
and thanks for stopping by…
xo anna and liz
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i love prawns and lobster. if only hubby did too … 🙂
Thanks, Sherry!