Fettuccine Aragosta e Gamberi Recipe
Housemade fettuccine with sauteed shrimp in a creamy cognac sauce, topped with a 4 oz cold water lobster tail
Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Main Ingredients
Method
Cooking Instructions
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.
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.
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.
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.
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.
Serve
Plate the fettuccine and top with the lobster tail halves. Garnish with grated Parmesan cheese and chopped parsley before serving.
