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Lobster & Shrimp Alfredo

A creamy, luxurious Alfredo pasta featuring succulent lobster and shrimp, perfect for special occasions or a delightful family dinner.
Print Recipe
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: American, Seafood
Calories: 600
Ingredients Method Notes

Ingredients
  

Pasta
  • 8 ounces fettuccine pasta
Seafood
  • 8 ounces lobster meat, chopped
  • 8 ounces shrimp, peeled and deveined
Sauce
  • 1 tablespoon olive oil
  • 4 tablespoons butter
  • 3 cloves garlic, minced
  • 1 cup heavy cream
  • 1 cup grated Parmesan cheese Add more for serving if desired
  • Salt and pepper to taste Salt and pepper
Garnish
  • Fresh parsley Fresh parsley for garnish Optional, but adds a nice touch

Method
 

Cooking the Pasta
  1. Start by preparing the fettuccine according to package instructions, salting the boiling water generously.
Sauté the Seafood
  1. In a large skillet, heat the olive oil over medium heat. Add the chopped lobster and shrimp, cooking them for about 2-3 minutes until they turn pink.
Making the Sauce
  1. Add the butter and sauté the minced garlic until fragrant, about 1 minute. Gradually stir in the heavy cream, bringing it to a gentle simmer.
  2. Gradually add the Parmesan cheese, stirring until it melts into the sauce. Adjust with salt and pepper to taste.
Combining Ingredients
  1. Toss the cooked fettuccine into the Alfredo sauce, ensuring every strand is coated. Gently fold in the lobster and shrimp.
Serving
  1. Plate the Lobster & Shrimp Alfredo and sprinkle fresh parsley on top for garnish.

Notes

For a quicker option, you can use pre-cooked lobster or shrimp. Any leftover sauce freezes well in an airtight container. Avoid letting the sauce sit too long after adding cheese to maintain a smooth texture.