Description
Indulge in a decadent seafood dish with our irresistible Lobster and Shrimp Fettuccine Alfredo recipe. Learn how to create this creamy pasta perfection!
Ingredients
- 16 oz (454 g) Angel hair or fettuccine pasta
- 1/2 medium onion
- 1 bell pepper
- 1 cup (240 ml) fresh mushrooms
- 1 tbs minced garlic
- 6 oz (170 g) cooked lobster meat
- 4 oz (113 g) small cooked shrimp
- 3 tbs Cajun seasoning
- 24 oz (680 g) heavy cream
- 1 cup (240 ml) Parmesan cheese
- Dried basil (to taste)
Instructions
- Heat a cast iron skillet and cook the minced garlic, chopped onion, diced bell pepper, and sliced mushrooms until they are browned. Incorporate the lobster and shrimp, season with Cajun spices, and continue cooking for another 10 minutes or until the seafood is tender. Use a slotted spoon to transfer everything from the skillet into a bowl and set it aside.
- In a large pot, bring water to a boil and cook the pasta for 4-5 minutes until tender. Drain it and toss with a bit of olive oil to prevent sticking.
- Return to the previously used skillet, pour in the grape juice and heavy cream, and bring to a gentle boil. Stir continuously until the mixture thickens slightly, then incorporate the Parmesan cheese, making sure to keep stirring to avoid burning.
- Combine the cooked seafood and sautéed vegetables back into the thickened sauce, stirring well. Allow it to cook for an additional 10 minutes or until the sauce reaches your preferred consistency. Season with dried basil, black pepper, and sea salt.
- Transfer the pasta to a large serving dish. Pour the sauce over the pasta and mix thoroughly. Serve alongside warm Italian bread or Pane Bianco.
Notes
- Consider using half and half or milk for a lighter sauce option.
- Enhance the dish with cherry tomatoes or spinach for added color and nutrients.
- Adjust the Cajun seasoning to suit your spice preferences for a personalized touch.
