Creamy Cajun Lobster Pappardelle 🍝✨

Rich, silky Cajun Parmesan cream sauce coats tender ribbons of pappardelle, topped with succulent lobster meat and finished with fresh green onions. This luxurious seafood pasta is bold, buttery, and restaurant-worthy.

𝐈𝐧𝐠𝐫𝐞𝐝𝐢𝐞𝐧𝐭𝐬

For the Pasta

12 oz (340 g) pappardelle pasta

1 tbsp salt (for pasta water)

For the Lobster

2 lobster tails (5–6 oz each), cooked and meat removed

1 tbsp olive oil

1 tbsp unsalted butter

1 tsp Cajun seasoning

½ tsp smoked paprika

Salt and freshly ground black pepper, to taste

For the Cajun Cream Sauce

2 tbsp unsalted butter

4 garlic cloves, minced

1 small shallot, finely diced

1½ tsp Cajun seasoning

½ tsp smoked paprika

¼ tsp cayenne pepper (optional)

½ cup chicken or seafood broth

1½ cups heavy cream

¾ cup freshly grated Parmesan cheese

1 tsp tomato paste

1 tsp Worcestershire sauce

1 tsp lemon juice

2 tbsp chopped green onions, plus extra for garnish

𝐃𝐢𝐫𝐞𝐜𝐭𝐢𝐨𝐧𝐬

Bring a large pot of salted water to a boil and cook the pappardelle until al dente. Reserve ½ cup pasta water, then drain.

Season the lobster meat with Cajun seasoning, smoked paprika, salt, and pepper.

Heat olive oil and 1 tablespoon butter in a large skillet over medium-high heat.

Sear the lobster pieces for 1 minute per side until lightly golden. Remove and set aside.

Reduce heat to medium and melt the remaining butter.

Add the shallot and cook for 2 minutes until softened.

Stir in the garlic and cook for 30 seconds until fragrant.

Mix in the Cajun seasoning, smoked paprika, cayenne, and tomato paste. Cook for 1 minute.

Pour in the broth and simmer for 2 minutes.

Add the heavy cream and Worcestershire sauce. Simmer for 3–4 minutes until slightly thickened.

Gradually whisk in the Parmesan cheese until smooth and velvety.

Stir in the lemon juice.

Add the cooked pappardelle and toss until every ribbon is coated in the creamy sauce. Add reserved pasta water if needed for a silkier consistency.

Return the lobster to the ski