A decadent, restaurant-quality pasta dish featuring tender lobster tails and succulent shrimp in a rich, garlic-infused Alfredo sauce.
1 lobster tail
1 lb large shrimp, peeled & deveined
2 tbsp butter
1 tbsp olive oil
1 tsp paprika
½ tsp garlic powder
Salt & black pepper to taste
8 oz fettuccine pasta
3 tbsp butter
5 garlic cloves, minced
1½ cups heavy cream
1 cup Parmesan cheese, freshly grated
½ cup mozzarella cheese
½ tsp Italian seasoning
¼ tsp crushed red pepper flakes
Fresh parsley flakes for garnish
1.Boil fettuccine in salted water until al dente. Reserve pasta water.
2.Cut lobster shell and season meat with paprika, garlic, salt, and pepper.
3.Sear lobster and shrimp in butter and oil until cooked through. Remove.
4.Sauté garlic in the same skillet. Add heavy cream and simmer.
5.Stir in Parmesan, mozzarella, and seasonings until smooth.
6.Toss pasta in sauce, adding reserved water if needed.
7.Top pasta with seafood and garnish with parsley.
Ensure shrimp is peeled and deveined.
Use fresh grated Parmesan for the smoothest sauce.
Add a splash of reserved pasta water for a silkier sauce consistency.