Directions
- Cook the pasta: Boil fettuccine in salted water until al dente. Reserve ½ cup of pasta water, then drain the pasta and set aside.
- Prepare the shrimp and lobster: In a skillet, heat olive oil and 1 tablespoon of butter over medium heat. Season shrimp lightly with salt and pepper, then sear 2–3 minutes per side until pink and just cooked through. Add the lobster claw to warm it through, then remove both from the pan and set aside.
- Make the sauce: In the same skillet, melt the remaining butter. Sauté minced garlic for 30 seconds until fragrant. Stir in heavy cream, Parmesan cheese, salt, and pepper. Simmer gently until the sauce thickens slightly and becomes smooth.
- Combine pasta and sauce: Toss the cooked fettuccine in the garlic cream sauce. Add a splash of reserved pasta water if needed to achieve a silky, smooth texture.
- Assemble the dish: Place the creamy pasta in a serving dish or a clear takeout-style container. Top with the seared shrimp and lobster claw.
- Garnish: Sprinkle with chopped parsley and extra Parmesan cheese. Serve immediately for maximum flavor and indulgence.
Recipe Details
Prep time: 10 minutes
Cook time: 15 minutes
Total time: 25 minutes
Servings: 2
Difficulty: Easy
Variations & Substitutions
- Swap lobster for scallops or additional shrimp for a more budget-friendly version.
- Use half-and-half or light cream for a slightly lighter sauce.
- Add a pinch of chili flakes for subtle heat.
- Toss in baby spinach or sun-dried tomatoes for extra color and flavor.
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