Talk about delicious, you’ll swear you’re eating at a 4-star restaurant with this one! This is a recipe I created out of necessity due to health concerns. Its a yummy alternative to the other heavy cream, high fat, seafood pasta dishes out there. However, I think you’ll be pleasantly surprised at how little you notice or even miss the alternate.  It’s easy to make and impressive to a dinner party.

Id love to hear how things turned out for you, leave a comment below, as well as any questions you may have about the recipe! Bon Appetit


Author: Magen Culver

Serves: 6

Recipe type: Dinner



  • 16 oz Barilla veggie spaghetti
  • 15 oz Private Selection cream sauce basil pesto alfredo
  • 1/2 cup cherry tomatoes
  • 1/2 parmesan cheese
  • 1/3 cup real butter
  • 2 tsp garlic
  • 2 cup pre-cooked frozen shrimp
  • 1 cup cooked lobster, you can use from the can but taste better to get fresh lobster from your Seafood/Deli section of your grocery
  • 2 tbsp chopped parsley
  • 1 cup fresh spinach leaves
  • 2 tsp lemon juice

This is where you can personalize your seafood choices, adding as much or little as you want. I prefer using lobster and shrimp. However, shallots and crab also make great additions.



  1. Melt butter in a large frying pan over medium/low heat
  2. Add in garlic and onion, cook down for approx 10 min, making sure not to burn.
  3. Meanwhile, cook pasta according to package directions, until al dente, drain and reserve 1/8 cup pasta water.
  4. Add alfredo sauce to cooked down ingredients in frying pan, bringing to a low simmer.
  5. Add cherry tomatoes and spinach, cook, until tomatoes are soft.
  6. Add in cheese, lemon juice, salt, and pepper
  7. Drain cooked pasta and add half to the frying pan along with the reserved water and seafood
  8. Simmer approx 5 minutes to mix all the ingredients and flavors together, keep stirring the mixture and serve immediately.
  9. Garnish with parsley and you’re done!

I hope you enjoy this delicious dish!


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