Lobster and Shrimp Fettuccine in Creamy Sauce

Directions

1. Bring a large pot of salted water to a boil. Cook fettuccine according to package instructions until al dente. Drain and set aside.
2. In a large skillet, heat olive oil and butter over medium-high heat. Add shrimp, season with salt and pepper, and sauté for 2–3 minutes until pink and opaque. Remove from skillet and set aside.
3. Add butter to the same skillet. Sauté garlic for 1 minute until fragrant, being careful not to brown it.
4. Stir in heavy cream and bring to a gentle simmer. Add Parmesan cheese, salt, black pepper, and lemon juice. Stir continuously until the sauce is smooth and slightly thickened.
5. Return the shrimp and lobster meat to the skillet, gently tossing to coat them in the creamy sauce. Simmer for 1–2 minutes to heat through.
6. Add the cooked fettuccine to the skillet and toss until the pasta is evenly coated with the sauce.
7. Plate the pasta, garnish with chopped parsley, and sprinkle extra Parmesan if desired. Serve immediately.

Recipe Details

Prep time: 15 minutes
Cook time: 15 minutes
Total time: 30 minutes
Servings: 2–3
Difficulty: Medium

Variations & Substitutions

• Substitute lobster with crab meat or extra shrimp if lobster is unavailable.
• Add sautéed mushrooms or asparagus for extra vegetables.
• Replace heavy cream with half-and-half for a slightly lighter sauce.
• Sprinkle a pinch of red pepper flakes for a mild heat.

Serving Suggestions

Read more by clicking the (NEXT »») button below!