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Lobster & Shrimp Alfredo

Dive into the rich, creamy world of seafood pasta with this Lobster & Shrimp Alfredo, perfect for a cozy dinner or a festive gathering.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: Italian, Seafood
Calories: 650
Ingredients Method Notes

Ingredients
  

Pasta
  • 8 oz fettuccine pasta Use fresh or dried pasta.
Seafood
  • 1 lb shrimp, peeled and deveined Use wild-caught for best flavor.
  • 1 cup lobster meat, cooked and chopped Store-bought is perfectly fine.
Sauce and Seasoning
  • 1 tbsp olive oil For sautéing shrimp.
  • 3 cloves garlic, minced
  • 1 cup heavy cream For a rich sauce.
  • 1 cup grated Parmesan cheese Add more for stronger flavor.
  • Salt and pepper, to taste
  • Fresh parsley, chopped (for garnish) Adds color and freshness.

Method
 

Cooking the Pasta
  1. Fill a large pot with water, sprinkle in some salt, and bring it to a boil. Cook the fettuccine according to package directions until al dente. Drain and set aside.
Sautéing the Shrimp
  1. Heat the olive oil in a large skillet over medium heat. Add the shrimp and cook for about 2-3 minutes until they turn pink.
Adding Lobster and Garlic
  1. Toss in the minced garlic and chopped lobster meat. Sauté for another 2-3 minutes.
Creating the Sauce
  1. Pour in the heavy cream, stirring gently. Let it simmer until it thickens slightly, then stir in the Parmesan cheese until it melts.
  2. Season with salt and pepper.
Combining
  1. Add the fettuccine to the skillet, tossing everything together until the pasta is well-coated with the Alfredo sauce.
Serving
  1. Plate the lobster and shrimp Alfredo and garnish with fresh parsley.

Notes

For a lighter version, use whole grain pasta or reduce the cream. When reheating, add a splash of heavy cream if the sauce thickens.