Lobster & Shrimp Fettuccine Recipe

Cook the Fettuccine

In a large pot of boiling salted water, cook the fresh fettuccine according to package instructions until al dente, usually about 3-4 minutes. Drain and set aside, reserving a cup of pasta water.

Prepare the Lobster and Shrimp

In a large skillet over medium heat, melt 2 tablespoons of unsalted butter. Add the lobster tails and cook for about 5-6 minutes, turning occasionally until they are cooked through. Remove from the skillet, let cool slightly, then chop into bite-sized pieces. In the same skillet, add the shrimp and cook for 2-3 minutes until pink and opaque. Remove and set aside.

Create the Cream Sauce

In the same skillet, add the remaining 2 tablespoons of butter and minced garlic. Sauté for about 1 minute until fragrant. Add the heavy cream, stirring to combine, and let it simmer for 2-3 minutes. Gradually stir in the grated Parmesan cheese until melted and smooth. Season with salt and black pepper.

Toss Everything Together

Add the cooked fettuccine to the skillet with the cream sauce. Toss to coat the pasta evenly. If the sauce is too thick, add a bit of the reserved pasta water to reach desired consistency. Gently fold in the lobster and shrimp along with chopped parsley, ensuring everything is well combined.

Plate and Serve

Divide the Lobster & Shrimp Fettuccine among plates. Garnish with additional parsley and freshly cracked black pepper if desired. Serve immediately.