Description
Discover the secrets to making Lobster Alfredo Pasta Supreme with our easy, step-by-step recipe guide. Impress your guests with this creamy, savory delight!
Ingredients
- 2 chicken bouillon cubes
- 1 cup (240 ml) water
- 1 cup (240 ml) butter
- 1 cup (240 ml) all-purpose flour
- 2 cup (480 ml) s heavy cream
- 1 cup (240 ml) parmesan cheese, fresh-grated
- 2 garlic cloves, roasted
- White pepper, fresh-grated
- Black pepper, fresh-grated
- 1/8 cup (30 ml) scallops
- 1/8 cup (30 ml) chopped tiger shrimp (but chunky)
- 1/8 cup (30 ml) calamari (sliced to spiral)
- 1 1/2-1 3/4 lb (794 g) s fettuccine (regular and spinach)
Instructions
- Dissolve the bouillon cubes in hot water and set them aside.
- Begin cooking the pasta.
- Gently melt the butter on low heat.
- Once the butter has melted, season with freshly grated white and black pepper and add the roasted garlic.
- Avoid further browning the garlic.
- Slowly incorporate the flour while stirring.
- Gradually pour in the heavy cream, stirring continuously until well combined.
- Mix in the dissolved bouillon mixture.
- Keep stirring over medium heat until the mixture thickens.
- Stir in the fresh-grated parmesan cheese.
- Five minutes before the pasta is done, carefully add the chopped tiger shrimp, sliced calamari, and scallops to the sauce.
- Stir until the shrimp turn pink and the calamari curls.
- Serve the sauce over the hot fettuccine, lightly dust with parmesan cheese, and garnish with parsley and a twisted lemon slice.
Notes
- Ensure garlic is roasted to a light golden hue for enhanced sweetness and aromanContinuously stir flour into butter for a smooth paste without lumpsnAdd seafood five minutes before pasta finishes to keep shrimp tender and calamari soft
