Lobster & Shrimp Alfredo
I don’t know about y’all, but I love an evening at home filled with delectable food, good friends and, of course, a glass of wine. This Lobster and Shrimp Alfredo is one of my favorite go-to recipes for entertaining. It looks incredibly fancy, yet it is so easy to create, and there is very little prep time. If you love my White Truffle Cajun Shrimp Alfredo or my Lemon Fettuccine Alfredo with Smoked Lobster, this one will become a favorite.
Moreover, it is the kind of dish that turns an ordinary weeknight into a celebration. My good friend Mark, who is a chef, joined me for supper and is still raving about it, which means a lot. Equally important, it pairs beautifully with a crisp, buttery California Chardonnay.
In essence, this is date-night and dinner-party food made simple. Start the evening with my Caviar Board and finish with this pasta for a truly memorable menu.
What Is Lobster and Shrimp Alfredo?
It is classic fettuccine Alfredo, a rich sauce of heavy cream, garlic and Parmesan, elevated with Cajun-seasoned shrimp and lobster gently poached in butter. The result is creamy, a little spicy and luxurious in every bite.
Lobster and Shrimp Alfredo Ingredients (With Purpose & Flavor Notes)
Fettuccine
Wide ribbons hold onto the creamy sauce. Cook just to al dente so the pasta keeps its bite.
Shrimp
Pre-cooked large shrimp only need a quick warm-through, which keeps them tender rather than rubbery.
Lobster Tails
Poaching the lobster gently in butter keeps it sweet, silky and tender.
Cajun Seasoning & Red Pepper Flakes
They add warmth and a gentle kick that cuts through the richness of the sauce.
Heavy Cream & Parmesan
Together they create a thick, velvety sauce. Shaved Parmesan melts smoothly and adds nutty depth.
Garlic, Parsley & Herb Butter
Garlic builds flavor, while parsley and a final swirl of herb butter make the sauce taste fresh and glossy.
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Ceramic Casserole Dish
Heats evenly and goes straight from oven to table.
Instant-Read Thermometer
Pull the chicken right at 165°F so it stays juicy.
8-Inch Chef’s Knife
Slices avocado, tomatoes and onion for the toppings.
Epicurean Cutting Board
A sturdy, knife-friendly board for prepping garnishes.
Glass Prep Bowls
Set out the toppings so everyone can build their plate.
Little Condiment Bowls
Perfect for sour cream and extra salsa on the table.
Cheese Grater
Freshly shredded cheese melts more smoothly.
Measuring Cups & Spoons
Measure the salsa and cheese for consistent results.
Olive Wood Utensils
Serve straight from the dish without scratching it.
Serving Platters
Serve family-style with rice and beans on the side.
Shallow Serving Bowls
Wide bowls for rice, beans and salsa chicken.
Airtight Storage Containers
Keep leftovers fresh for up to 4 days.
How To Make Lobster and Shrimp Alfredo
- Cook the pasta in salted water until al dente, then drain.
- Poach the lobster. Whisk butter into a little simmering water, add the lobster chunks and poach gently 5 to 6 minutes until opaque.
- Season and warm the shrimp in olive oil for 2 to 3 minutes, then set aside.
- Build the sauce. Cook the garlic 30 seconds, then simmer the cream and Parmesan 3 to 5 minutes until thick.
- Finish and toss. Stir in the parsley and herb butter, add the pasta and shrimp, and top with the lobster.
Lobster and Shrimp Alfredo
Equipment
- Skillet
- 9-inch pie dish
- Spatula
- Vegetable DicerÂ
Ingredients
- 1 pound fettuccine
- 1 pound large cooked shrimp peeled and deveined
- 2 lobster tails
- salt and freshly ground black pepper to taste
- 1 tablespoon Cajun seasoning
- 1/4 teaspoon red pepper flakes
- 1/4 cup olive oil
- 2 cloves garlic grated
- 2 cups heavy cream
- 2 cups shaved Parmesan
- 2 tablespoons fresh parsley finely chopped
- 3 tablespoons herb butter
For Poaching the Lobster
- 4 tablespoons butter cut into pieces
- 2 to 3 tablespoons water
Instructions
- Cook the pasta. Bring a large pot of lightly salted water to a boil. Cook the fettuccine 8 to 10 minutes, until al dente, then drain.
- Prep the lobster. With kitchen shears, cut down the top of each shell, remove the meat and cut it into bite-size chunks.
- Poach the lobster. Bring the water to a gentle simmer in a small pan over medium-low heat. Whisk in the butter a piece at a time so it stays creamy, then add the lobster and poach gently for 5 to 6 minutes, until opaque. Do not let it boil. Keep warm.
- Season the shrimp. In a large bowl, toss the shrimp with salt, pepper, Cajun seasoning and red pepper flakes.
- Warm the shrimp. Heat the olive oil in a large skillet over medium-high heat. Add the shrimp and warm for 2 to 3 minutes, just until heated through. Transfer to a plate.
- Make the sauce. Lower the heat to medium-low. Add the garlic and cook 30 seconds, until fragrant. Stir in the heavy cream and Parmesan and simmer 3 to 5 minutes, until thickened.
- Finish. Stir in the parsley and herb butter, then taste and adjust the salt and pepper.
- Toss and serve. Add the pasta and shrimp to the sauce and toss to coat. Top with the poached lobster and serve hot.
Notes
KEEP HOSTING
More indulgent ideas for a special night in — a decadent pasta, an elegant sip, and a celebration worth recreating.
White Truffle Cajun Shrimp Alfredo
A rich, restaurant-worthy pasta that feels like a real occasion.
Get the Recipe →
Summertime St. Germain Cocktail
An elegant, floral pour made for a leisurely, special dinner.
Pour a Glass →
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Variations
Shrimp Only
Skip the lobster and use 2 pounds of shrimp for an easier weeknight version.
Add Scallops
Seared sea scallops are a gorgeous addition, much like my Bourbon Scallops with Smoked Grits.
Lighter Sauce
Use half heavy cream and half whole milk for a lighter Alfredo.
Add Greens
Fold in a few handfuls of baby spinach or Sautéed Asparagus and Mushrooms.
Swap the Pasta
Linguine or pappardelle are equally delicious.
Lemon Finish
A squeeze of lemon and a little zest brighten the sauce beautifully.
When I Love Serving Lobster and Shrimp Alfredo
Date Night In
It feels like a restaurant dinner without leaving home.
Dinner Parties
It is impressive yet simple enough to make while guests mingle.
Galentine’s Dinners
A plate of this and a glass of Chardonnay is my idea of a perfect evening with friends.
Birthdays & Anniversaries
Lobster makes any milestone feel special.
Holiday Eve Suppers
It is a beautiful option for Christmas Eve or New Year’s Eve.
Weekend Treats
Sometimes a Saturday just calls for something luxurious.
What To Serve With Lobster and Shrimp Alfredo
A Bright Side
My Sautéed Asparagus and Mushrooms balances the richness.
A Seafood Starter
Begin with my Seared Sea Bass with Coconut Lime Sauce in small portions.
Surf and Turf
Serve with my Peppercorn Ribeye Steak or Lobster Surf and Turf Burger.
More Pasta Favorites
My Creamy Lemon Salmon Piccata Pasta and Pesto Basil Shrimp with Chickpea Pasta round out an Italian night.
A Showstopper Bar
Pair with my Filet Mignon Bar for a celebration menu.
Comfort on the Side
My Basil Lobster Macaroni & Cheese for the ultimate lobster lover’s table.
Shelf Life & Storage Tips
Refrigerator
Store leftovers in an airtight container for up to 2 days. Seafood is best enjoyed fresh.
Reheating
Warm gently in a skillet over low heat with a splash of cream or milk, stirring until creamy.
Freezer
Cream sauces separate when frozen, so I do not recommend freezing this dish.
Make Ahead
Prep the lobster meat and grate the cheese earlier in the day, then cook just before serving.
Frequently Asked Questions
Can I use raw shrimp?
Yes. Cook raw shrimp 2 to 3 minutes per side until pink and opaque.
Why did my sauce get grainy?
The heat was too high. Keep the sauce at a gentle simmer once the Parmesan goes in.
How do I know the lobster is done?
The meat turns fully opaque and white, and it should feel just firm.
Can I use frozen lobster tails?
Absolutely. Thaw them overnight in the refrigerator first.
What wine pairs best?
A crisp, buttery California Chardonnay complements the cream sauce and seafood beautifully.
Final Thoughts
This Lobster and Shrimp Alfredo is one of those recipes that makes hosting feel effortless and special at the same time. With this in mind, I hope it brings a little luxury to your table.
All things considered, good food, good friends and a great glass of wine are what entertaining is all about. If you make it, I would love to hear how you served it.
Erica A. Thomas
Founder of Eating With Erica
SAVE NOW, MAKE LATER!
