Low Sodium Creamy Lobster Pasta

Elevate your next dinner with this indulgent yet heart-healthy Low Sodium Creamy Lobster Pasta. This recipe masterfully combines tender linguine or fettuccine with succulent lobster tails, enveloped in a luscious cream sauce that's lightened with low-sodium chicken broth and zesty lemon juice. Aromatic shallots, garlic, and a touch of crushed red pepper flakes enhance the dish with layers of flavor, while baby spinach adds a fresh, wholesome touch. Topped with a golden, Parmesan-infused breadcrumb crust for a delightful crunch, this pasta is a sophisticated yet approachable meal perfect for special occasions or an elevated weeknight dinner. Best of all, it’s crafted to be low in sodium, so you can enjoy a guilt-free gourmet experience. Serve it piping hot and garnish with fresh parsley for an irresistible burst of color and flavor!

Nutriscore Rating: 66/100

Prep Time:15 mins

Cook Time:30 mins

Total Time:45 mins

Servings: 4

Ingredients

• 12 oz linguine or fettuccine pasta
• 2 medium lobster tails
• 2 tbsp unsalted butter
• 1 tbsp olive oil
• 2 small shallots, minced
• 3 cloves garlic cloves, minced
• 1 cup heavy cream
• 1 tbsp lemon juice
• 2 tbsp fresh parsley, chopped
• 0.5 tsp ground black pepper
• 0.25 tsp crushed red pepper flakes
• 0.25 cup unseasoned breadcrumbs
• 0.25 cup grated Parmesan cheese
• 1 whole zest of a lemon
• 2 cups baby spinach
• 0.5 cup low-sodium chicken broth

Directions

Step 1

Bring a large pot of water to a boil. Cook the linguine according to the package instructions until al dente, then drain and set aside.

Step 2

While the pasta cooks, prepare the lobster tails: Use kitchen shears to slice down the back of each lobster shell, then pull the meat out while leaving the end attached. Season the lobster meat lightly with ground black pepper.

Step 3

In a large skillet over medium-high heat, melt 1 tablespoon of butter with the olive oil.

Step 4

Add the minced shallots and garlic to the skillet, cooking until fragrant and translucent, about 2 minutes.

Step 5

Add the lobster tails to the skillet, flesh side down, and cook for 4-5 minutes on each side until the meat is opaque and cooked through. Remove the lobster from the skillet and set aside.

Step 6

In the same skillet, add the heavy cream, lemon juice, and low-sodium chicken broth. Stir to combine and let it simmer for 3-4 minutes.

Step 7

Add the cooked pasta to the cream sauce, tossing to coat the pasta well. If the sauce is too thick, add a splash of the reserved pasta water to reach your desired consistency.

Step 8

Add the baby spinach to the skillet and toss until wilted, about 1-2 minutes.

Step 9

Chop the cooked lobster meat into bite-sized pieces and add it back to the skillet along with the parsley, lemon zest, and black pepper. Gently toss to combine.

Step 10

In a small bowl, melt the remaining tablespoon of butter and mix it with the breadcrumbs, Parmesan cheese, and crushed red pepper flakes.

Step 11

Sprinkle the breadcrumb mixture over the pasta and gently stir to integrate.

Step 12

Serve the creamy lobster pasta hot, garnished with additional parsley if desired.

Nutrition Facts

Serving size	(1441.4g)

Amount per serving	% Daily Value*
Calories	2438.8

Total Fat 134.5g	0%
Saturated Fat 70.1g	0%
Polyunsaturated Fat 1.3g
Cholesterol 758.4mg	0%
Sodium 3212.8mg	0%
Total Carbohydrate 141.8g	0%
Dietary Fiber 12.3g	0%
Total Sugars 8.5g
Protein 139.9g	0%

Vitamin D 0IU	0%
Calcium 836.6mg	0%
Iron 10.1mg	0%
Potassium 1408.6mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 51.8%

Protein: 23.9%

Carbs: 24.3%