Creamy Garlic Alfredo Spaghetti with Grilled Shrimp & Lobster
Serves: 2–3
Prep Time: 20 mins
Cook Time: 25 mins
Ingredients
For the Alfredo Pasta:
8 oz spaghetti
2 tbsp butter
3 cloves garlic, finely minced
1 cup heavy cream
3/4 cup grated Parmesan
Salt & freshly cracked black pepper, to taste
Fresh parsley, chopped (for garnish)
For the Seafood:
6–8 large shrimp, peeled and deveined
1 lobster tail, meat removed and chopped into chunks
1 tbsp olive oil
1/2 tsp smoked paprika
Salt & pepper
1/2 lemon (for charring)
Instructions
1. Cook the Pasta:
Boil spaghetti in salted water until al dente. Reserve 1/4 cup pasta water, then drain.
2. Grill the Seafood:
Toss shrimp and lobster chunks with olive oil, paprika, salt, and pepper.
Grill or pan-sear shrimp 2–3 mins per side until lightly charred.
Sear lobster chunks just until opaque and golden at the edges (about 3–4 mins total).
Halve a lemon and place it cut-side down in the pan to get a light char.
3. Make the Alfredo Sauce:
In a skillet, melt butter over medium heat.
Add garlic and sauté until fragrant (about 30 seconds).
Pour in cream, bring to a simmer, then whisk in Parmesan.
Stir until smooth and glossy. Add a splash of pasta water to loosen if needed.
Toss in drained spaghetti and coat evenly. Season with salt and black pepper to taste.
4. Plate & Serve:
Twirl creamy spaghetti onto a white round plate.
Top with grilled shrimp and lobster chunks.
Garnish with parsley and cracked pepper.
Nestle a charred lemon wedge on the side.
Let a few sauce drips and specks of black pepper hit the rim for that perfect rustic, slightly messy, home-cooked presentation.