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Lobster & Shrimp Fettuccine

The Ealy Homestead
A seafood delight tossed in a light Alfredo sauce
Prep Time 20 mins
Cook Time 50 mins
Course Main Course
Cuisine Italian
Servings 6 people


  • 16 oz Angel hair or fettuccine pasta
  • ½ medium onion
  • 1 bell pepper
  • 1 cup fresh mushrooms
  • 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


  • In a hot iron skillet, saute garlic, onion, pepper and mushrooms until brown. Add lobster and shrimp meat, sprinkle with Cajun seasoning and cook for another 10 minutes, or until meat is soft. Use a slotted spoon to remove contents from skillet and set aside in a bowl.
  • In a large pot, boil water for pasta. Cook pasta 4-5 minutes, or until soft. Remove from heat and strain pasta, then toss with olive oil to keep from clumping together.
  • In the same iron skillet used for the meat, add white wine and heavy cream and bring to a simmering boil. Cook until sauce thickens a little, then add cheese. Stir constantly to keep sauce from burning.
  • Add meat and sauted vegetables to sauce and stir. Let cook for another 10 minutes, or until sauce is to desired thickness. Sprinkle with dried basil, black pepper & sea salt.
  • Move pasta to a large bowl. Then pour sauce over pasta and toss. Serve with warm Italian bread or Pane Bianco.
Keyword pasta, seafood