Description
Lobster and Shrimp Fettuccine Alfredo
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 Fettuccine Alfredo 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 Fettuccine Alfredo!
Step-by-Step Guide
Follow this detailed guide for perfect results. First, ensure your shrimp and lobster tails are patted dry to promote a good sear. Heat your skillet until a drop of water sizzles. Sear the shrimp in a single layer to avoid steaming, then set aside. For the lobster, cook flesh-side down first to get a beautiful crust. While the pasta cooks, reserve 1/4 cup of the starchy pasta water. When making the Alfredo sauce, keep the heat at a gentle simmer after adding the cream to prevent it from breaking or becoming greasy. Finally, combine the pasta, sauce, and seafood off the heat to keep the seafood tender.
Serving Suggestions
Plate this luxurious pasta immediately for the best texture. Complement the rich dish with a simple side like a crisp arugula salad with a lemon vinaigrette to cut through the creaminess. For wine, a buttery Chardonnay or a crisp Pinot Grigio pairs beautifully. Serve with crusty garlic bread to soak up every bit of the delicious sauce. For a restaurant-style presentation, twirl the fettuccine with tongs into the center of a warm bowl and artfully arrange the shrimp and lobster on top before garnishing.
How-to Summary
In brief: Season and sear shrimp and lobster tails, then set aside. Cook fettuccine al dente. In a skillet, make a simple Alfredo sauce by sautéing garlic in butter, then simmering with heavy cream. Toss the drained pasta in the sauce, then fold in the cooked seafood. Garnish with fresh parsley and serve immediately.
Frequently Asked Questions
Can I use frozen seafood? Yes, fully thaw and pat it dry thoroughly. Excess moisture will prevent proper searing and can thin the sauce.
How can I prevent my cream sauce from splitting? Keep the heat at a medium-low simmer and avoid boiling. Constant stirring helps create an emulsion.
What can I use instead of heavy cream? For a slightly lighter version, half-and-half can work, but it will not thicken as much. A roux (butter and flour) can help stabilize it.
Can I prepare any components ahead? You can cook the seafood and make the sauce ahead, but combine everything just before serving to prevent the pasta from absorbing all the sauce and the seafood from overcooking.
How do I store and reheat leftovers? Store in an airtight container for up to 2 days. Reheat gently in a skillet with a splash of milk or cream to revive the sauce, avoiding the microwave which can make the seafood rubbery.
Common Mistakes to Avoid
- Overcooking the Seafood: Shrimp and lobster cook quickly and become tough. Remove them from the heat as soon as they turn opaque.
- Crowding the Skillet: Searing seafood in batches ensures a proper caramelized crust instead of steaming.
- Boiling the Cream Sauce: High heat will cause the fat to separate, creating a greasy, broken sauce. A gentle simmer is key.
- Rinsing the Pasta: This washes away the starch that helps the sauce cling to the noodles.
- Underseasoning: Seafood and pasta need ample seasoning. Taste and adjust the sauce before combining all elements.
Conclusion
This Lobster and Shrimp Fettuccine Alfredo is a show-stopping meal that balances luxurious seafood with classic, creamy comfort. By following the detailed steps and avoiding common pitfalls, you can confidently recreate a restaurant-quality dish at home. The key lies in the careful preparation of each component—perfectly seared seafood, al dente pasta, and a velvety, well-seasoned sauce. Serve it with the suggested accompaniments for a truly memorable dining experience that is sure to impress.