Lobster and Shrimp Alfredo
Fettuccine tossed in a rich garlic Parmesan cream sauce with Cajun-seasoned shrimp and tender butter-poached lobster. It looks restaurant-fancy but comes together in about 40 minutes.
Equipment
- Skillet
- 9-inch pie dish
- Spatula
- Vegetable Dicer
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
Pair with a buttery California Chardonnay.