Lobster & Shrimp Fettuccine Recipe

I know that pasta dishes aren’t in fashion right now. But after the whole keto thing blows over, there will come a day when pasta makes a comeback, my friend.

And when that day comes, I’ve got the perfect recipe right here to help the hungry soul reclaim their long lost affection for pasta.

Delicious shrimp and lobster mixed with fresh veggies and mushrooms offer a subtle flavor that had our whole family asking for more. I was a little worried about the dish being too rich, so I used angel hair pasta instead of traditional fettuccine, but you can easily substitute one for the other if you prefer. And even though we’re using heavy cream for the Alfredo sauce, I didn’t find it overwhelming like some other Alfredo sauces can be.

Pair this dish with our yummy Pane Bianco and serve with your favorite wine.

Okay. I’m hungry. Are you hungry? Let’s eat.

Lobster & Shrimp Fettuccine

Ingredients

• 16 oz angel hair pasta (linguine or fettuccine will work too)
• 1/2 medium onion, diced
• 1 bell pepper
• 1 cup fresh mushrooms, chopped
• 1 tbs minced garlic
• 6 oz cooked lobster meat
• 4 oz small cooked shrimp
• 3 tbs Cajun seasoning

Alfredo Sauce Ingredients

• 6 oz white wine
• 24 oz heavy cream
• 1 cup Parmesan cheese
• Dried basil, to taste

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1. Get your iron skillet hot, then add a little butter or olive oil. Saute the garlic, onion, bell pepper and mushrooms until soft and brown. Add the lobster and shrimp meat and top with Cajun seasoning. Cook for another 8-10 minutes, or until the meat is soft. Be careful not to overcook!
2. Use a slotted spoon to remove the veggies and meat from the skillet. Set aside in a separate bowl.
3. In the same iron skillet, add white white and heavy cream and bring to a simmering boil. Use a wooden spoon to scrape up any contents from the sauted veggies. The trick to keeping your sauce consistent without burning is to stir frequently. Once the sauce thickens a little, stir in the Parmesan cheese.
4. While the sauce thickens, fill a stock pot with water and set to boil on another burner. Once the water comes to boil, add angel hair pasta and boil for 4-5 minutes, or until the pasta is soft. Remove from the burner and strain the pasta, then set aside. Adding a little olive oil to the strained pasta will keep it from clumping together.
5. Now you can add the veggies and meat to the sauce. Stir and let cook for 10 minutes, or until the sauce is to desired thickness. Sprinkle with dried basil, sea salt and black pepper.
6. Move the pasta to a large pasta bowl. Pour the sauce and contents over the noodles and toss together. Sprinkle with a little more Parmesan cheese and serve!