Description
Learn how to make a delicious Lobster and Shrimp Fettuccine Alfredo with this easy recipe. Indulge in a creamy and flavorful pasta dish tonight!
Ingredients
- 1 pound (454 g) fettuccine (450 grams)
- 4 tablespoons (60 ml) unsalted butter (57 grams)
- 2 cloves garlic, minced
- 1 pound (454 g) shrimp, peeled and deveined (450 grams)
- 1 pound (454 g) beef, cooked (450 grams)
- 2 cups (480 ml) coconut cream (480 milliliters)
- 1 cup (240 ml) grated vegan cheese (90 grams)
- Salt, to taste
- Black pepper, to taste
- 1 tablespoon (15 ml) vegetable oil (15 milliliters)
- 2 tablespoons (30 ml) fresh parsley, chopped (8 grams)
Instructions
- Bring a large pot of salted water to a boil.
- Add the fettuccine and cook according to package instructions until al dente.
- Drain the pasta and set aside.
- Heat olive oil and 2 tablespoons of butter in a large skillet over medium heat.
- Add the minced garlic and sauté for 1-2 minutes until fragrant.
- Add the shrimp to the skillet and cook until pink and opaque, about 2-3 minutes per side.
- Remove the shrimp from the skillet and set aside.
- In the same skillet, add the remaining 2 tablespoons of butter.
- Pour in the heavy cream and bring to a gentle simmer.
- Stir in the grated Parmesan cheese until melted and smooth.
- Season the sauce with salt and black pepper to taste.
- Add the cooked lobster meat to the sauce and stir to combine.
- Return the shrimp to the skillet and mix with the lobster and sauce.
- Add the cooked fettuccine to the skillet and toss gently to coat with the sauce.
- Sprinkle the chopped fresh parsley over the fettuccine.
- Serve immediately, garnished with additional Parmesan cheese if desired.
Notes
- Consider using chicken instead of beef for a different flavor.
- Add more coconut cream for a creamier sauce.
- Experiment with various vegan cheeses for a unique twist.
