Description
Shrimp and Lobster Fettuccine
This luxurious dish features perfectly seared shrimp and lobster served over creamy fettuccine pasta. It’s a perfect combination of flavors for a special dinner or to treat yourself to something indulgent.
Ingredients
For the Shrimp and Lobster:
8 large shrimp, peeled and deveined
2 lobster tails
2 tbsp olive oil
2 cloves garlic, minced
1 tsp paprika
1 tsp Old Bay seasoning
Salt and pepper to taste
Fresh parsley for garnish
1 tbsp butter
For the Pasta:
8 oz fettuccine pasta
2 tbsp olive oil
1 cup heavy cream
1 cup Parmesan cheese, grated
2 tbsp butter
Salt and pepper to taste
Instructions
Cook the Pasta: Bring a large pot of salted water to a boil and cook the fettuccine pasta according to the package instructions. Drain the pasta and set aside, reserving 1/2 cup of pasta water.
Cook the Shrimp and Lobster: Heat olive oil in a large skillet over medium-high heat. Season the shrimp and lobster with paprika, Old Bay seasoning, salt, and pepper. Cook the shrimp for 2-3 minutes per side, until pink and cooked through. Remove from the skillet and set aside.
In the same skillet, add a little more olive oil if needed and cook the lobster tails, cut side down, for about 5-7 minutes until the meat is opaque. Remove from the skillet and set aside.
Make the Creamy Sauce: In the same skillet, melt butter over medium heat. Add the garlic and cook for 1-2 minutes until fragrant. Add the heavy cream and bring to a simmer. Cook for 3-5 minutes, stirring occasionally, until the sauce thickens. Stir in the Parmesan cheese and reserved pasta water, mixing until the sauce becomes creamy.
Combine the Pasta and Sauce: Add the cooked pasta to the skillet and toss to coat in the creamy sauce. Add more salt and pepper to taste.
Assemble the Dish: Plate the pasta and top with the cooked shrimp and lobster. Garnish with fresh parsley.
This shrimp and lobster fettuccine is rich, indulgent, and perfect for any occasion! Would you like to share this recipe with your followers too?
Step-by-Step Guide
1. Prep & Season: Pat seafood dry. Toss shrimp and lobster tails with paprika, Old Bay, salt, and pepper. Grate Parmesan cheese and mince garlic.
2. Cook Pasta: Boil fettuccine in heavily salted water until al dente. Reserve 1/2 cup pasta water before draining.
3. Sear Seafood: In a hot skillet with olive oil, cook shrimp 2-3 minutes per side until pink. Remove. Add lobster tails, cut-side down, for 5-7 minutes until opaque. Remove.
4. Build Sauce: In the same skillet, melt butter. Sauté garlic for 1 minute. Pour in heavy cream, simmer for 3-5 minutes to thicken.
5. Finish Sauce: Reduce heat to low. Whisk in Parmesan until melted. Add reserved pasta water a splash at a time until sauce is silky.
6. Combine: Add drained pasta to the sauce, tossing to coat. Season to taste.
7. Serve: Plate pasta, top with shrimp and lobster. Garnish with fresh parsley and a final sprinkle of Parmesan.
Serving Suggestions
Serve this rich pasta immediately in warm bowls. Complement it with a crisp green salad dressed with lemon vinaigrette to cut through the creaminess. A side of garlic bread is perfect for soaking up the extra sauce. For wine, a buttery Chardonnay or a crisp Pinot Grigio pairs beautifully.
How-to Summary
Cook pasta, reserving water. Season and sear shrimp and lobster separately. In the same pan, make a creamy garlic-Parmesan sauce using the pasta water to adjust consistency. Toss pasta in sauce, top with seafood, and garnish.
Frequently Asked Questions
Can I use frozen shrimp and lobster?
Yes. Thaw completely in the refrigerator overnight and pat very dry before seasoning to ensure a good sear.
What can I substitute for heavy cream?
For a slightly lighter version, half-and-half can work, but the sauce will be less rich and thick. Do not boil vigorously.
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 cream or milk to revive the sauce.
Can I use a different cheese?
Freshly grated Parmesan is ideal for flavor and meltability. Pre-grated cheese often contains anti-caking agents that can make the sauce grainy.
My sauce is too thick. How do I fix it?
Thin it with small additions of the reserved pasta water, which helps maintain flavor and creaminess.
Common Mistakes to Avoid
- Overcooking the seafood, which makes it rubbery. Remove shrimp and lobster as soon as they are opaque.
- Using pre-grated Parmesan cheese, which can lead to a clumpy, non-creamy sauce.
- Not reserving pasta water, which is essential for adjusting sauce consistency.
- Adding cheese to a boiling sauce, which can cause it to separate. Always reduce heat to low first.
Conclusion
This Shrimp and Lobster Fettuccine transforms simple, quality ingredients into a restaurant-worthy meal. By following the step-by-step guide and avoiding common pitfalls, you can consistently create a luxurious, creamy pasta dish that is sure to impress. It’s the perfect balance of elegant seafood and comforting pasta, making any dinner feel like a special occasion.