Description
Lobster and Shrimp Alfredo Pasta
Ingredients:
8 oz fettuccine pasta
1 lb shrimp, peeled and deveined
2 lobster tails, split lengthwise
3 tbsp unsalted butter
2 cloves garlic, minced
1 cup heavy cream
Salt and pepper to taste
Fresh parsley, chopped (for garnish)
Instructions:
Start by preheating your grill or skillet to medium-high heat. Season the shrimp and lobster tails with salt and pepper. In a large skillet over medium-high heat, sear the shrimp for about 2-3 minutes per side until they are pink and cooked through. Remove from the skillet and set aside.
In the same skillet, cook the lobster tails until they are browned and cooked through. Break up any large clumps of meat as it cooks. Remove from the skillet and let it cool slightly before slicing.
In a pot, cook the fettuccine according to package instructions until al dente. Drain and set aside.
In a large skillet over medium heat, melt the butter. Add the minced garlic and sauté for about 1 minute until fragrant. Pour in the heavy cream and bring it to a simmer. Reduce the heat and let it thicken slightly, stirring occasionally. Season with salt and pepper to taste.
Add the cooked fettuccine to the creamy sauce and toss until well coated. Stir in the cooked shrimp and sliced lobster tails until everything is well combined.
Serve the Lobster and Shrimp Alfredo Pasta hot, garnished with chopped fresh parsley for added color and flavor. This dish is perfect for a satisfying meal that combines the rich, smoky flavors of grilled seafood with the creamy richness of Alfredo sauce. Enjoy your delicious Lobster and Shrimp Alfredo Pasta!
Step-by-Step Guide
1. Prep the Seafood: Pat shrimp and lobster tails dry. Season generously with salt and pepper. For easier eating, you can remove lobster meat from the shell before cooking.
2. Cook the Pasta: Bring a large pot of salted water to a boil. Cook fettuccine until al dente, reserving 1/2 cup of pasta water before draining.
3. Sear the Seafood: In a large skillet over medium-high heat, sear shrimp for 2-3 minutes per side until opaque. Remove. Add lobster (meat-side down if in shell) and cook until opaque and lightly browned, about 2 minutes per side. Remove, let cool slightly, and chop into bite-sized pieces.
4. Build the Sauce: In the same skillet, reduce heat to medium. Melt butter, add garlic, and sauté for 30 seconds until fragrant. Pour in heavy cream, bring to a gentle simmer, and let thicken for 3-4 minutes.
5. Combine: Add the drained pasta to the sauce, tossing to coat. If sauce is too thick, loosen it with reserved pasta water a tablespoon at a time. Gently fold in the cooked shrimp and lobster meat until heated through.
Serving Suggestions
Serve this luxurious pasta immediately. Garnish with chopped fresh parsley and a sprinkle of grated Parmesan cheese. A side of garlic bread is perfect for soaking up the creamy sauce. For a complete meal, pair with a simple arugula salad dressed with lemon vinaigrette and a glass of crisp Chardonnay.
How-to Summary
Cook pasta and set aside. Sear seasoned shrimp and lobster in a hot skillet, then remove. In the same pan, make a simple garlic-butter cream sauce. Toss the pasta in the sauce, then fold in the cooked seafood. Garnish and serve hot for a decadent, restaurant-quality meal.
Frequently Asked Questions
Can I use frozen shrimp and lobster? Yes. Thaw completely in the refrigerator overnight and pat dry to ensure proper searing and to prevent a watery sauce.
How can I make a lighter Alfredo sauce? Substitute half the heavy cream with whole milk or half-and-half. For richness without all cream, stir in 1/4 cup of grated Parmesan until melted after simmering.
What can I use instead of lobster tails? For a more affordable option, use scallops or lump crab meat. You can also use all shrimp, increasing the total amount to 1.5 pounds.
How do I store and reheat leftovers? Store in an airtight container for up to 2 days. Reheat gently in a skillet over low heat with a splash of milk or cream to restore the sauce’s consistency.
Why is my sauce greasy or separated? This can happen if the heat is too high when making the sauce. Keep it at a gentle simmer and avoid boiling. Using very fresh, high-fat cream also helps prevent separation.
Common Mistakes to Avoid
- Overcooking the Seafood: Shrimp and lobster cook quickly and become rubbery if overdone. Remove them from the heat as soon as they turn opaque.
- Not Reserving Pasta Water: The starchy water is essential for adjusting the sauce’s consistency and helping it cling to the pasta.
- Using Pre-Grated Parmesan: It often contains anti-caking agents that can make your sauce grainy. For best results, grate a block of Parmesan cheese fresh.
- Crowding the Pan: Searing the seafood in batches ensures a good sear and prevents steaming, which locks in flavor.
Conclusion
This Lobster and Shrimp Alfredo Pasta transforms simple ingredients into a spectacularly indulgent dish. By following the detailed steps and avoiding common pitfalls, you can confidently create a creamy, seafood-packed pasta that rivals any fine dining experience. It’s the perfect recipe for a special occasion or when you simply deserve a truly memorable meal.