Lobster Alfredo Pasta
Ingredients:
12 oz fettuccine pasta
2 tablespoons unsalted butter
2 tablespoons olive oil
4 cloves garlic, minced
1½ cups heavy cream
1 cup freshly grated Parmesan cheese
Salt and black pepper, to taste
½ teaspoon crushed red pepper flakes (optional)
2 cooked lobster tails, shells removed and chopped into bite-sized pieces
1 tablespoon fresh lemon juice
Fresh parsley, chopped, for garnish
Directions:
Bring a large pot of salted water to a boil and cook fettuccine according to package directions. Drain and set aside.
In a large skillet over medium heat, melt the butter with olive oil. Add garlic and sauté for 1–2 minutes until fragrant.
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.
Gently fold in the lobster meat and lemon juice. Cook for 1–2 minutes, just until lobster is warmed through.
Add the cooked fettuccine to the skillet and toss until well coated with the creamy sauce.
Serve immediately, garnished with fresh parsley.
Prep Time: 15 minutes | Cooking Time: 20 minutes | Total Time: 35 minutes
Kcal: 635 kcal | Servings: 4 servings
Ingredients:
12 oz fettuccine pasta
2 tablespoons unsalted butter
2 tablespoons olive oil
4 cloves garlic, minced
1½ cups heavy cream
1 cup freshly grated Parmesan cheese
Salt and black pepper, to taste
½ teaspoon crushed red pepper flakes (optional)
2 cooked lobster tails, shells removed and chopped into bite-sized pieces
1 tablespoon fresh lemon juice
Fresh parsley, chopped, for garnish
Directions:
Bring a large pot of salted water to a boil and cook fettuccine according to package directions. Drain and set aside.
In a large skillet over medium heat, melt the butter with olive oil. Add garlic and sauté for 1–2 minutes until fragrant.
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.
Gently fold in the lobster meat and lemon juice. Cook for 1–2 minutes, just until lobster is warmed through.
Add the cooked fettuccine to the skillet and toss until well coated with the creamy sauce.
Serve immediately, garnished with fresh parsley.
Prep Time: 15 minutes | Cooking Time: 20 minutes | Total Time: 35 minutes
Kcal: 635 kcal | Servings: 4 servings
Lobster Alfredo Pasta
Ingredients:
12 oz fettuccine pasta
2 tablespoons unsalted butter
2 tablespoons olive oil
4 cloves garlic, minced
1½ cups heavy cream
1 cup freshly grated Parmesan cheese
Salt and black pepper, to taste
½ teaspoon crushed red pepper flakes (optional)
2 cooked lobster tails, shells removed and chopped into bite-sized pieces
1 tablespoon fresh lemon juice
Fresh parsley, chopped, for garnish
Directions:
Bring a large pot of salted water to a boil and cook fettuccine according to package directions. Drain and set aside.
In a large skillet over medium heat, melt the butter with olive oil. Add garlic and sauté for 1–2 minutes until fragrant.
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.
Gently fold in the lobster meat and lemon juice. Cook for 1–2 minutes, just until lobster is warmed through.
Add the cooked fettuccine to the skillet and toss until well coated with the creamy sauce.
Serve immediately, garnished with fresh parsley.
Prep Time: 15 minutes | Cooking Time: 20 minutes | Total Time: 35 minutes
Kcal: 635 kcal | Servings: 4 servings
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