Recipe: Shrimp & Lobster Campanelle

Shrimp & Lobster Campanelle

Serves: 1


  • 2 Tbsp Olive Oil
  • ½ cup Button Mushrooms, sliced
  • 5 Shrimp, 31/40, peeled and deveined
  • 1 Garlic Clove, minced
  • ¼ tsp Crushed Red Pepper
  • ¼ cup Lobster Meat, cut into large chunks
  • ¼ cup Green Onions, thinly sliced
  • 1 oz Dry White Wine
  • ¼ cup Good Quality Seafood Stock
  • ¼ cup Alfredo Sauce
  • 1 Tbsp Butter, unsalted
  • To Taste Salt and Pepper
  • 1 Tbsp Bread Crumbs – for garnish
  • 3 oz Campanelle Pasta


Heat the olive oil in a large saute pan over medium high heat. Add sliced mushrooms and cook until browned. Add in the shrimp and cook until opaque. Add garlic and crushed red pepper; cook until garlic is fragrant. Add in lobster meat and green onions and saute gently to cook lobster. Deglaze pan with white wine and stir in seafood stock, Alfredo sauce and parmesan cheese. Bring the mixture to a boil, then reduce the heat to low and simmer until cheese has melted. Finish the sauce with butter and stir until butter is fully incorporated. Season with salt and pepper.

Meanwhile, cook pasta in a large pot of boiling salted water according to package directions. When pasta is cooked, drain and add to pan with sauce; toss well. Transfer to a bowl and garnish with bread crumbs. Serve.