Fettuccine with Shrimp, Grilled Lobster Tail & Cherry Tomatoes
A luxurious seafood pasta bursting with flavor, freshness, and a touch of elegance—perfect for special occasions or a refined dinner at home.
Ingredients:
8 oz fettuccine pasta
1 lobster tail, split and cleaned
10 large shrimp, peeled and deveined
1 cup cherry tomatoes, halved
2 tbsp olive oil
3 cloves garlic, minced
1/2 cup dry white wine (or chicken broth)
1/2 cup heavy cream
1 tbsp butter
Salt and black pepper, to taste
1/2 tsp red pepper flakes (optional)
Fresh parsley or basil, chopped, for garnish
1 lemon, halved and grilled
Instructions:
Cook the fettuccine according to package instructions until al dente. Drain and set aside, reserving 1/2 cup of pasta water.
Grill the lobster tail: Brush the meat with olive oil, season with salt and pepper, and grill or broil for 5–6 minutes until opaque and slightly charred.
Sauté the shrimp: In a large skillet, heat 1 tbsp olive oil over medium heat. Add shrimp, season lightly, and cook for 2–3 minutes per side until pink and cooked through. Remove and set aside.
Make the sauce: In the same skillet, add the butter, garlic, and cherry tomatoes. Cook until fragrant and tomatoes begin to soften (about 3 minutes). Add white wine and simmer for 2 more minutes.
Add cream, season with salt, pepper, and red pepper flakes. Simmer for 2–3 minutes until slightly thickened.
Combine pasta & seafood: Toss in the fettuccine and a splash of reserved pasta water to loosen the sauce. Add shrimp and gently mix.
Serve in a bowl, top with grilled lobster tail, sprinkle with fresh herbs, and garnish with a grilled lemon wedge.
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