Description
Lobster and Shrimp Alfredo
This indulgent dish combines succulent lobster, flavorful shrimp, and creamy Alfredo sauce over tender fettuccine pasta—a true seafood lover’s dream!
Ingredients:
1 lobster tail
8-10 large shrimp, peeled and deveined
8 oz fettuccine pasta
2 tbsp olive oil
2 tbsp butter
3 cloves garlic, minced
1 cup heavy cream
1/2 cup grated Parmesan cheese
1/4 tsp red pepper flakes (optional)
Salt and pepper, to taste
Fresh parsley, chopped
Instructions:
Cook the Lobster Tail:
Preheat your oven to broil.
Cut the lobster tail shell down the center to expose the meat. Brush with olive oil, season with salt and pepper, and broil for 8-10 minutes or until fully cooked.
Cook the Shrimp:
Heat 1 tbsp olive oil in a skillet over medium heat. Add shrimp, season with salt, pepper, and red pepper flakes, and sauté for 2-3 minutes per side until pink and opaque. Remove and set aside.
Prepare the Alfredo Sauce:
In the same skillet, melt butter and sauté garlic until fragrant (about 1 minute).
Lower heat, add heavy cream, and simmer for 2-3 minutes. Stir in Parmesan cheese until smooth. Adjust seasoning with salt and pepper.
Cook the Pasta:
Boil fettuccine pasta according to package instructions. Drain and toss with Alfredo sauce.
Assemble the Dish:
Plate the Alfredo pasta and top with the shrimp and broiled lobster tail. Garnish with fresh parsley.
Serve and Enjoy:
Serve immediately with a side of garlic bread and a crisp white wine for an elegant meal.
Pro Tip:
Add a squeeze of fresh lemon juice over the seafood for a bright, tangy finish. For extra richness, stir in a tablespoon of mascarpone cheese into the Alfredo sauce.
Step-by-Step Guide
Follow this detailed guide for perfect execution. First, prep all ingredients before starting. Begin by boiling a large pot of salted water for the pasta. As it heats, prepare the lobster: use kitchen shears to cut through the top shell and gently loosen the meat. Broil as instructed. While the lobster cooks, start sautéing the shrimp. The key is to not overcrowd the skillet to ensure a good sear. Remove shrimp and immediately start the sauce in the same pan to capture all the flavorful bits. When the pasta is al dente, reserve 1/4 cup of the starchy pasta water before draining. Toss the drained fettuccine directly into the Alfredo sauce, adding pasta water a tablespoon at a time if the sauce needs thinning. Finally, flake the lobster meat from the shell, combine with shrimp, and gently fold into the pasta or arrange on top.
Serving Suggestions
Plate this rich dish with complementary sides to balance the meal. A simple arugula salad with a lemon vinaigrette cuts through the creaminess beautifully. For vegetables, roasted asparagus or sautéed spinach are excellent choices. As mentioned, garlic bread is classic for soaking up the sauce. For wine pairings, a buttery Chardonnay or a crisp Pinot Grigio both work wonderfully. For a non-alcoholic option, sparkling water with lemon complements the dish perfectly.
How-to Summary
In brief: Broil a seasoned lobster tail until cooked. Sauté shrimp in a skillet and set aside. In the same skillet, make a sauce with butter, garlic, cream, and Parmesan. Boil and drain fettuccine, then toss it with the sauce. Top the pasta with the cooked seafood and garnish with fresh parsley.
Frequently Asked Questions
Can I use frozen seafood? Yes, fully thaw frozen lobster tail and shrimp in the refrigerator overnight and pat them very dry before cooking to avoid steaming.
How can I make this dish ahead of time? Prep components separately: cook seafood, make sauce, and cook pasta. Store separately in airtight containers in the fridge for up to a day. Reheat sauce gently, toss with freshly warmed pasta, and top with seafood.
What’s a good substitute for heavy cream? For a slightly lighter version, use half-and-half, but simmer it longer to thicken. Do not use milk, as it will likely curdle.
How do I prevent my Alfredo sauce from breaking? Keep the heat low when adding the cheese and stir constantly. Remove from heat as soon as it’s smooth. Adding the cheese to a too-hot cream base can cause separation.
Can I add other proteins? Absolutely. Diced chicken or scallops make great additions or substitutions. Cook them separately before adding to the finished dish.
Common Mistakes to Avoid
- Overcooking the shrimp, which makes them rubbery. They cook in just 2-3 minutes per side.
- Adding Parmesan cheese to boiling sauce, which can cause clumping and a grainy texture.
- Using pre-grated Parmesan from a canister, which often contains anti-caking agents that prevent smooth melting.
- Not salting the pasta water sufficiently. It should taste like the sea, as this is the pasta’s primary seasoning.
- Rinsing the cooked pasta, which washes away the starch that helps the sauce adhere.
Conclusion
This Lobster and Shrimp Alfredo is an impressive yet approachable restaurant-quality meal perfect for special occasions. By following the detailed steps, avoiding common pitfalls, and utilizing the pro tips, you can create a decadent, creamy pasta dish that is sure to delight. The combination of sweet lobster, tender shrimp, and rich Parmesan sauce is truly unforgettable. With the provided serving suggestions, you can turn this exquisite pasta into a complete, balanced dining experience to share with friends and family.