Lobster & Shrimp Fettuccine Recipe
Fresh fettuccine tossed in a light cream sauce (B)
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Ingredients
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Pasta
Seafood
Sauce
Method
Cooking the Pasta
- 1
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.
Preparing the Seafood
- 2
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.
Making the Sauce
- 3
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.
Combining the Ingredients
- 4
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.
Serving
- 5
Plate and Serve
Divide the Lobster & Shrimp Fettuccine among plates. Garnish with additional parsley and freshly cracked black pepper if desired. Serve immediately.
