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2. Sauté the Seafood
In a large skillet, melt 1 tablespoon of butter over medium heat. Add the shrimp and cook for 2–3 minutes per side until pink and opaque. Add the lobster pieces just to heat through. Remove the seafood from the skillet and set aside.
3. Make the Creamy Sauce
In the same skillet, melt the remaining tablespoon of butter. Add the minced garlic and sauté for about 30 seconds until fragrant. Pour in the heavy cream and bring to a gentle simmer. Stir in the Parmesan cheese and red pepper flakes (if using), and simmer until the sauce thickens slightly—about 3–5 minutes.
4. Combine Pasta and Sauce
Add the cooked fettuccine to the sauce, tossing to coat. Use a splash of reserved pasta water if needed to loosen the sauce. Return the lobster and shrimp to the skillet and gently toss to combine.
5. Season and Serve
Taste and adjust seasoning with salt, pepper, and a squeeze of lemon juice. Garnish with chopped parsley and more Parmesan if desired. Serve immediately while hot and creamy.
Chef’s Tips
- Use fresh or frozen lobster tails—boiled or steamed until just cooked, then chopped.
- Don’t overcook the shrimp; they cook fast and turn rubbery if left on the heat too long.
- To elevate the flavor even more, add a splash of white wine to the sauce before adding the cream.
Perfect for Special Occasions
This dish is perfect for anniversaries, date nights, holiday meals, or anytime you want to enjoy something a little extra. Pair it with a crisp white wine, warm bread, and a light salad to complete the experience.
Final Thoughts
This Lobster and Shrimp Fettuccine in Creamy Sauce delivers all the richness and flavor of fine dining with the ease of a home-cooked meal. It’s a seafood lover’s dream wrapped in velvety pasta and comforting cream—decadent, delicious, and absolutely unforgettable.
Would you like me to turn this into a printable recipe card, add a wine pairing guide, or provide a lighter/healthier version?
