Lobster Alfredo Pasta Creamy (Print-Friendly Version)
Tender fettuccine coated in creamy Alfredo with lobster, garlic, and Parmesan for an elegant, comforting meal.
# Ingredients:
01 -
12 oz fettuccine pasta
02 -
2 tablespoons unsalted butter
03 -
2 tablespoons olive oil
04 -
4 cloves garlic, minced
05 -
1½ cups heavy cream
06 -
1 cup freshly grated Parmesan cheese
07 -
Salt and black pepper, to taste
08 -
½ teaspoon crushed red pepper flakes (optional)
09 -
2 cooked lobster tails, shells removed and chopped into bite-sized pieces
10 -
1 tablespoon fresh lemon juice
11 -
Fresh parsley, chopped, for garnish
# Steps:
01 -
Bring a large pot of salted water to a boil and cook fettuccine according to package directions. Drain and set aside.
02 -
In a large skillet over medium heat, melt the butter with olive oil. Add garlic and sauté for 1–2 minutes until fragrant.
03 -
Pour in heavy cream and bring to a gentle simmer. Stir in Parmesan cheese, season with salt, black pepper, and red pepper flakes if using. Stir until the sauce thickens slightly.
04 -
Gently fold in the lobster meat and lemon juice. Cook for 1–2 minutes, just until lobster is warmed through.
05 -
Add the cooked fettuccine to the skillet and toss until well coated with the creamy sauce.
06 -
Serve immediately, garnished with fresh parsley.