Lobster Bisque Pasta

Bring a large pot of salted water to a boil, add the pasta and cook until al dente; reserve 1/4 cup of the pasta cooking water before draining.

Pat the shrimp dry, season with a pinch of Cajun seasoning, then sauté in a skillet over medium heat with 1 tbsp butter and 1 tbsp olive oil until pink and cooked through; remove and set aside.

In the same skillet, add the remaining 1 tbsp olive oil, then add the minced garlic and sauté for about 30 seconds until fragrant.

Add the langostino tails and sauté for 1 minute, then squeeze the juice of half a lemon over the mixture and add the halved cherry tomatoes; cook for another 2 minutes until the tomatoes begin to soften.

Stir in the lobster bisque and the remaining pinch of Cajun seasoning, reduce the heat to a gentle simmer and cook for 3–4 minutes.

Add the reserved pasta water and the cooked pasta to the skillet, toss to combine and heat through.

Transfer to serving plates, garnish with parsley, and serve immediately.