Description
Lobster and Shrimp Alfredo Pasta
Ingredients:
8 oz fettuccine pasta
1 lb shrimp, peeled and deveined
2 lobster tails, split lengthwise
3 tbsp unsalted butter
2 cloves garlic, minced
1 cup heavy cream
Salt and pepper to taste
Fresh parsley, chopped (for garnish)
Instructions:
Start by preheating your grill or skillet to medium-high heat. Season the shrimp and lobster tails with salt and pepper. In a large skillet over medium-high heat, sear the shrimp for about 2-3 minutes per side until they are pink and cooked through. Remove from the skillet and set aside.
In the same skillet, cook the lobster tails until they are browned and cooked through. Break up any large clumps of meat as it cooks. Remove from the skillet and let it cool slightly before slicing.
In a pot, cook the fettuccine according to package instructions until al dente. Drain and set aside.
In a large skillet over medium heat, melt the butter. Add the minced garlic and sauté for about 1 minute until fragrant. Pour in the heavy cream and bring it to a simmer. Reduce the heat and let it thicken slightly, stirring occasionally. Season with salt and pepper to taste.
Add the cooked fettuccine to the creamy sauce and toss until well coated. Stir in the cooked shrimp and sliced lobster tails until everything is well combined.
Serve the Lobster and Shrimp Alfredo Pasta hot, garnished with chopped fresh parsley for added color and flavor. This dish is perfect for a satisfying meal that combines the rich, smoky flavors of grilled seafood with the creamy richness of Alfredo sauce. Enjoy your delicious Lobster and Shrimp Alfredo Pasta!
