Seafood Pasta in Creamy Sauce with Fresh Herbs

Cook the Pasta:

Bring a large pot of salted water to a boil. Add the pasta and cook according to the package instructions until al dente. Drain, reserving about 1/2 cup of pasta water, and set aside.

Prepare the Seafood:

In a large skillet, heat 1 tablespoon of olive oil over medium heat.

Add the shrimp, mussels, and lobster tails (if using) to the pan. Season with salt and pepper. Cook the shrimp for 2-3 minutes on each side until pink and opaque. For the mussels, cook until they open, about 3-4 minutes. Remove the seafood from the pan and set aside.

Make the Creamy Sauce:

In the same skillet, add 2 tablespoons of butter and 1 tablespoon of olive oil. Heat over medium heat.

Add the minced garlic and sauté for 1-2 minutes until fragrant.

Pour in the white wine and let it reduce by half, about 2-3 minutes.

Add the heavy cream, garlic powder, onion powder, salt, and black pepper. Stir to combine, and let the sauce simmer for 3-4 minutes until it thickens slightly.

Stir in the Parmesan cheese and adjust seasoning to taste.

Combine the Pasta and Seafood:

Add the cooked pasta to the skillet with the creamy sauce. Toss to coat the pasta in the sauce, adding a bit of reserved pasta water if needed to loosen the sauce.

Gently fold in the cooked seafood (shrimp, mussels, and lobster), ensuring they are evenly distributed.

Serve:

Plate the seafood pasta, ensuring an even amount of seafood and creamy sauce on each plate.

Garnish with freshly chopped parsley, basil (if using), and a sprinkle of lemon zest for brightness.

Serving and Storage Tips:

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