A delightful pasta dish featuring succulent shrimp and lobster in a creamy garlic butter sauce.
Melt the butter in a large sauté pan over medium heat.
Ensure the butter doesn't brown to maintain a smooth sauce.
Sauté the minced garlic and shallots in the melted butter until fragrant.
Stir constantly to prevent the garlic from burning.
Add the white wine, chicken broth, black pepper, and red pepper flakes to the pan and bring to a boil.
Let the liquid reduce slightly to concentrate the flavors.
Add the shrimp to the pan and cook until they turn pink and opaque.
Flip the shrimp halfway through cooking for even doneness.
Stir in the lobster meat to heat through.
Avoid overcooking the lobster to keep it tender.
Reduce the heat to low and stir in the heavy cream. Turn off the heat after 1-2 minutes.
The cream should be warmed but not boiled to prevent curdling.
Cook the pasta according to the package instructions. Drain and set aside.
Reserve a cup of pasta water to adjust the sauce consistency if needed.
Toss the cooked pasta with the sauce in the pan.
Ensure the pasta is evenly coated with the sauce.
Serve the pasta topped with the shrimp and lobster, garnished with fresh parsley.
Serve immediately for the best flavor and texture.
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