Creamy Fettuccine Alfredo with Shrimp & Grilled Lobster Tail
A decadent pasta dish featuring silky Alfredo sauce, tender shrimp, and a show-stopping grilled lobster tail.
📝 Ingredients:
For the pasta & sauce:
12 oz fettuccine pasta
2 tbsp unsalted butter
3 cloves garlic, minced
1 1/4 cups heavy cream
1/2 cup grated Parmesan cheese
Salt & freshly ground black pepper, to taste
Fresh parsley or basil, chopped (for garnish)
For the shrimp:
1/2 lb large shrimp, peeled & deveined
1 tbsp olive oil
Salt, pepper, and paprika to taste
For the lobster tail:
1 large lobster tail, split and meat slightly pulled from shell
1 tbsp butter, melted
1 clove garlic, minced
Pinch of smoked paprika or cayenne (optional)
Lemon wedge (for serving)
👨🍳 Instructions:
Cook the Pasta:
Boil fettuccine until al dente. Reserve 1/4 cup pasta water, then drain and set aside.
Sauté Shrimp:
In a hot skillet, add olive oil and sauté shrimp with salt, pepper, and paprika until pink and curled (about 2–3 minutes per side). Set aside.
Grill the Lobster:
Brush lobster meat with melted butter, garlic, and optional paprika. Grill shell-side down on a skillet or broil for 6–8 minutes until opaque and lightly charred. Gently curl the tail if serving on top.
Make Alfredo Sauce:
In a large pan, melt butter and sauté garlic until fragrant. Add cream and simmer for 2–3 minutes. Stir in Parmesan and reserved pasta water. Simmer until slightly thickened. Season with salt and pepper.
Combine:
Toss pasta with sauce, then add shrimp. Plate in a black ceramic dish and gently place the grilled lobster tail on top.
Garnish & Serve:
Sprinkle with fresh herbs and black pepper. Serve with lemon wedge and a side of warm bread.