Description
Lobster & Shrimp Fettuccine Alfredo
“Decadent seafood meets creamy, garlicky Alfredo sauce in this luxurious lobster & shrimp fettuccine—pure indulgence in every bite!”
Ingredients
For the Seafood:
1 lobster claw & tail meat, cooked & chopped
1/2 lb shrimp, peeled & deveined
1 tbsp butter
1/2 tsp salt
1/4 tsp black pepper
1/2 tsp smoked paprika
1 tbsp lemon juice
For the Alfredo Sauce:
2 tbsp butter
2 cloves garlic, minced
1 cup heavy cream
1 cup Parmesan cheese, grated
1/2 tsp salt
1/2 tsp black pepper
1/2 tsp Italian seasoning
For the Pasta:
8 oz fettuccine pasta
1 tbsp olive oil
Fresh parsley, chopped (for garnish)
Instructions
Cook the Pasta
Boil fettuccine in salted water until al dente. Drain and set aside.
Sauté the Seafood
Heat butter in a pan over medium heat.
Add shrimp, season with salt, pepper, and smoked paprika, and cook for 2-3 minutes per side.
Stir in lobster meat and lemon juice, cooking for 1 more minute. Remove from heat.
Make the Alfredo Sauce
In the same pan, melt butter and sauté garlic for 30 seconds.
Stir in heavy cream, Parmesan, salt, black pepper, and Italian seasoning.
Simmer for 2 minutes until creamy and smooth.
Assemble & Serve
Toss fettuccine in the Alfredo sauce until well coated.
Top with sautéed shrimp and lobster.
Garnish with fresh parsley and extra Parmesan.
A creamy, seafood-packed delight that’s perfect for a fancy dinner at home—enjoy!
Step-by-Step Guide
1. Prep & Cook Pasta: Bring a large pot of generously salted water to a rolling boil. Add the fettuccine and cook according to package directions until al dente. Reserve 1/4 cup of pasta water, then drain the pasta and toss it with olive oil to prevent sticking.
2. Cook the Seafood: In a large skillet or pan, melt 1 tbsp of butter over medium heat. Add the shrimp in a single layer, season with salt, pepper, and smoked paprika. Cook for 2-3 minutes per side until pink and opaque. Add the chopped lobster meat and lemon juice, gently stirring to heat through for about 1 minute. Transfer the seafood to a plate.
3. Create the Sauce: In the same pan, melt 2 tbsp of butter. Add minced garlic and sauté for 30 seconds until fragrant. Pour in the heavy cream, then whisk in the grated Parmesan cheese, salt, pepper, and Italian seasoning. Simmer on low heat for 2-3 minutes, stirring constantly, until the cheese is fully melted and the sauce has thickened slightly.
4. Combine Everything: Add the drained fettuccine to the Alfredo sauce, tossing to coat thoroughly. If the sauce is too thick, add a splash of the reserved pasta water to loosen it. Gently fold in the cooked shrimp and lobster, allowing everything to heat together for a final minute.
Serving Suggestions
Plate the fettuccine immediately while hot. Garnish with freshly chopped parsley and an extra sprinkle of Parmesan cheese. For a complete restaurant-quality meal, serve with a side of garlic bread or a crisp Caesar salad. A glass of chilled Chardonnay or Pinot Grigio perfectly complements the rich, creamy sauce and sweet seafood.
How-to Summary
Boil fettuccine until al dente. Sauté seasoned shrimp, then add lobster. Remove seafood. In the same pan, make Alfredo sauce with butter, garlic, cream, and Parmesan. Toss pasta in sauce, fold in seafood, garnish, and serve immediately.
Frequently Asked Questions
Can I use pre-cooked lobster meat? Yes, fully cooked lobster meat is perfect for this recipe. Add it at the very end with the shrimp just to warm through, preventing it from becoming tough.
How can I make this dish lighter? Substitute half-and-half for heavy cream, though the sauce will be slightly less rich. You can also use a lighter pasta like linguine and increase the proportion of vegetables like spinach.
My sauce seems too thin. How do I thicken it? Let it simmer a bit longer on low heat. The sauce will naturally thicken as it reduces. Avoid high heat, which can cause the sauce to break.
Can I prepare any components ahead of time? You can cook the seafood and make the sauce ahead, storing them separately in the fridge for up to a day. Reheat the sauce gently on the stove before combining with freshly cooked pasta.
What’s the best way to reheat leftovers? Reheat gently in a skillet over low heat with a small splash of cream or milk to revive the sauce. Microwave reheating can cause the sauce to separate.
Common Mistakes to Avoid
- Overcooking the Seafood: Shrimp and lobster cook quickly. Overcooking makes them rubbery. Remove them from heat as soon as they are just cooked through.
- Using Pre-Grated Parmesan: Pre-grated cheese contains anti-caking agents that can prevent smooth melting. Always grate a block of Parmesan cheese fresh for the creamiest sauce.
- Adding Cheese to Boiling Sauce: Remove the pan from direct heat or turn it to low before whisking in the Parmesan. High heat can cause the cheese to clump and the sauce to break.
- Skipping Pasta Water: Not reserving starchy pasta water is a missed opportunity. It’s the perfect tool to adjust sauce consistency and help it cling to the pasta.
Conclusion
This Lobster & Shrimp Fettuccine Alfredo transforms simple ingredients into a spectacular, restaurant-worthy meal. By following the detailed steps and avoiding common pitfalls, you can confidently create a dish that is both impressively decadent and surprisingly straightforward to prepare. It’s the ultimate choice for a special occasion or whenever you desire a taste of luxurious comfort at home.