Fettuccine Aragosta E Gamberi Recipe
Housemade fettuccine with sauteed shrimp in a creamy cognac sauce, topped with a 4 oz cold water lobster tail
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Ingredients
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Main Ingredients
Method
Cooking Instructions
- 1
Prepare the Fettuccine
Cook the fettuccine in a large pot of boiling salted water according to package instructions until al dente. Drain and set aside.
- 2
Cook the Lobster Tail
Steam or boil the lobster tail for about 5-7 minutes until cooked through. Remove from heat, let cool, then slice in half lengthwise.
- 3
Sauté the Shrimp
In a large skillet, heat olive oil over medium heat. Add minced garlic and sauté for 1 minute until fragrant. Add shrimp, salt, and black pepper. Cook until shrimp turn pink, about 3-5 minutes.
- 4
Make the Sauce
Add cognac to the skillet, carefully igniting it (optional) to burn off the alcohol. Stir in heavy cream and bring to a simmer. Allow the sauce to thicken for about 3-4 minutes.
- 5
Combine with Fettuccine
Add the cooked fettuccine to the skillet with the sauce and shrimp. Toss to combine thoroughly. If needed, adjust seasoning with more salt and pepper.
- 6
Serve
Plate the fettuccine and top with the lobster tail halves. Garnish with grated Parmesan cheese and chopped parsley before serving.
