Lobster Alfredo Pasta Fettuccine (Print Version)
Creamy fettuccine with lobster, Parmesan, and fresh herbs for a comforting pasta favorite.
# Ingredients:
→ Pasta
01 -
12 ounces dry fettuccine pasta
→ Sauce
02 -
2 tablespoons unsalted butter
03 -
2 tablespoons olive oil
04 -
4 garlic cloves, minced
05 -
1 1/2 cups heavy cream
06 -
1 cup freshly grated Parmesan cheese
07 -
Salt, to taste
08 -
Black pepper, to taste
09 -
1/2 teaspoon crushed red pepper flakes
→ Lobster
10 -
2 cooked lobster tails, shells removed and chopped into bite-sized pieces
11 -
1 tablespoon fresh lemon juice
→ Garnish
12 -
Fresh parsley, chopped
# Instructions:
01 -
Bring a large pot of salted water to a boil. Add fettuccine and cook according to package instructions until al dente. Drain well and set aside.
02 -
Heat butter and olive oil in a large skillet over medium heat. Add minced garlic and sauté for 1 to 2 minutes until fragrant, stirring constantly to prevent browning.
03 -
Add heavy cream to the skillet and allow it to reach a gentle simmer. Stir in Parmesan cheese until fully melted and sauce begins to thicken. Season with salt, black pepper, and crushed red pepper flakes if desired.
04 -
Fold in the chopped lobster meat and drizzle with fresh lemon juice. Cook for 1 to 2 minutes until the lobster is heated through, taking care not to overcook.
05 -
Add drained fettuccine to the skillet and gently toss to coat the pasta evenly with the creamy lobster sauce.
06 -
Transfer pasta to serving plates and garnish with chopped fresh parsley. Serve immediately.
# Notes:
01 -
For optimal texture, remove the lobster tails from heat as soon as they are just warmed through to maintain their tenderness.
02 -
If desired, reserve a little pasta cooking water to adjust sauce consistency before serving.