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dieTTaste
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This Garlicky Lobster Fettuccine Alfredo is delicious and so simple to prepare. Lumps of steamed lobster tail is tossed with tender fettuccine noodles in a garlic infused, white wine and parmesan cream sauce. Serves 6 (or more) depending.
And this garlicky lobster fettuccine alfredo is the perfect romantic dish for such an occasion. Normally Pat and I don’t really celebrate Valentines Day – we’ve been married nearly 25 years and together for even longer than that, and both agree we do not need gifts. Instead, we focus on food. Obviously.
Since Pat isn’t a fan of lobster (although he wishes he was) I decide to treat myself to an early Valentine’s Day meal that includes seafood, carbs and cheese. It was absolutely dreamy. Garlicky but not too garlicky. Creamy, cheesy and with the most delectable lumps of tender lobster.
Safe to say I’ll be dreaming of this dish in the weeks to come.
Fettuccine Alfredo isn’t difficult by any means. However it does move quickly so it’s very important to have everything prepped and pasta water near boiling, lobster cooked and diced before starting on the sauce.
First, bring a large pot of salted water to boil. It’s a good idea to have this already going, before starting the sauce, as this recipe moves quickly and you will need to drop in the pasta halfway through steaming the lobster.
Heat a large 12-inch deep sided pan on medium to medium-low, satuéeing the shallot and garlic in 2 tablespoons of butter until tender.
Once shallots are tender, place the lobster tails (roughly 18 ounces total) into the pan.
Pour in 1/3 cup dry white wine. I used chardonnay but Sauvignon Blanc would work just as well. Make sure to use a wine you enjoy to drink.
Immediately cover and steam the lobster for 6 to 8 minutes.
Fully cooked, the shell should be a bright reddish orange and the lobster meat opaque.
Remove the pan off of the heat and transfer the cooked lobster tails to a cutting board to cool slightly.
Use a clean kitchen towel to protect your hands and to hold the tails while you use sharp kitchen shears to cut the shell down the middle on both the top and bottom. I stop right before the end of the tail and pull the meat out. Dice the cooked lobster into bite-size pieces.
NOTE: Halfway through the lobster steaming, I drop the pasta into the boiling water. If you’re not experienced with removing lobster meat from the shell, drop in the pasta after the lobster is done steaming to give yourself time.
Return the pan to the heat and add in the remaining 6 tablespoons of butter.
When the butter has melted pour in 1 cup heavy cream.
Now measure and add 1 cup grated fresh parmesan and season with a couple pinches kosher salt and some black or white pepper, to taste. Give it a good stir and remove off of the heat once the cheese has mostly melted.
First, reserve some of the pasta water before draining the fettuccine.
Immediately add the hot cooked fettuccine noodles to the sauce along with the chopped lobster meat, 2 tablespoons minced parsley and the juice of 1 small lemon, or about 1 to 2 tablespoons (to your preference).
The hot pasta will melt the cheese even further. Add splashes of pasta water if needed to thin the sauce.
Toss well to combine.
Immediately serve with sprinkled with more parsley and parmesan cheese and along side crusty bread and white wine.
Creamy, cheesy and deliciously garlicky! The lumps of lobster are delicate, buttery and delicious in this flavorful parmesan alfredo cream sauce.
Enjoy! And if you give this Garlicky Lobster Fettuccine Alfredo recipe a try, let me know! Snap a photo and tag me on twitter or instagram!
Yield: 6 servings
Bring a large pot of salted water to boil (I use a palmful of fine sea salt). Start this long before the sauce as this recipe moves quickly and you will need the water boiling in order to drop in the pasta halfway through steaming the lobster.
Heat a large 12-inch deep sided pan on medium to medium-low, satuéeing the shallot and garlic in 2 tablespoons of butter until tender.
Once tender, add the lobster tails and pour in the white wine. Immediately cover and steam the lobster for 6 to 8 minutes. The shell should be a bright reddish orange and the meat opaque. Halfway through I drop the pasta into the boiling water. If not experienced with removing lobster meat from the shell, drop in the pasta after the lobster is done steaming.
Remove the pan off of the heat and transfer the cooked lobster tails to a cutting board to cool. Use a clean kitchen towel to protect your hands and to hold the tails while you use sharp kitchen shears to cut the shell down the middle on both the top and bottom of the tail. I stop right before the end of the tail and pull the meat out. Dice the cooked lobster into bite-size pieces.
Return the pan to the heat and add in the remaining 6 tablespoons of butter. Once melted pour in the heavy cream, parmesan and season with a couple pinches kosher salt and some black or white pepper. Give it a quick stir to melt the parmesan and remove off of the heat once more.
Reserve some pasta water before draining the fettucine and immediately adding the hot cooked fettucine noodles to the sauce along with the lobster meat, parsley and the juice of 1 small lemon.
Toss well to combine and immediately serve with crusty bread and top with more parsley and parmesan cheese.
Serving: 1serving, Calories: 384kcal, Carbohydrates: 5g, Protein: 12g, Fat: 35g, Saturated Fat: 21g, Polyunsaturated Fat: 2g, Monounsaturated Fat: 9g, Trans Fat: 1g, Cholesterol: 140mg, Sodium: 441mg, Potassium: 179mg, Fiber: 0.2g, Sugar: 2g, Vitamin A: 1314IU, Vitamin C: 4mg, Calcium: 214mg, Iron: 0.4mg
This recipe was originally posted on February 8th, 2021 and has been updated with clear and concise instructions, new photography and helpful information.
This post may contain affiliate links.
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Laurie McNamara
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This homemade chicken Alfredo recipe is ready in 30 minutes!
Tender chicken breasts are combined with pasta in a rich and creamy parmesan alfredo sauce!
Homemade chicken Alfredo with fettuccine is rich and creamy and ready in 30 minutes!
Toss the sauce with the chicken and cooked pasta and garnish with additional parmesan cheese.
Did you make this homemade Chicken Alfredo? Be sure to leave a rating and a comment below!
Chicken Alfredo is a rich and creamy pasta dish that is elegant enough to impress dinner guests, but quick enough to enjoy as a busy weeknight meal!
Bring a large pot of salted water to a boil. Add fettuccine and cook until al dente. Drain, reserving ½ cup pasta water and set aside.
Meanwhile, cut the chicken into bite sized pieces and season with the cajun seasoning.
In a large skillet, heat 1 tablespoon olive oil and 1 tablespoon butter over medium heat.
Add chicken to the pan and cook until no pink remains, stirring occasionally, about 5-7 minutes. Remove from the pan and set aside.
Turn the heat down to medium-low, and in the same pan melt the remaining 4 tablespoons butter. Add the garlic and cook just until fragrant, about 1 minute.
Stir in cream and bring to a simmer (turn up the heat to medium if needed). Let simmer for 5-7 minutes or until slightly thickened. Remove from heat and stir in parmesan cheese and a pinch of nutmeg. Season with ½ teaspoon salt & ½ teaspoon pepper (or to taste).
Stir in the chicken with any juices and toss with the cooked fettuccine adding additional pasta water if needed.
Garnish with additional parmesan cheese and parsley if desired.
Calories: 1067 | Carbohydrates: 65g | Protein: 52g | Fat: 66g | Saturated Fat: 38g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 19g | Trans Fat: 1g | Cholesterol: 308mg | Sodium: 887mg | Potassium: 778mg | Fiber: 3g | Sugar: 5g | Vitamin A: 2621IU | Vitamin C: 2mg | Calcium: 548mg | Iron: 3mg
Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.
Course Chicken, Dinner, Entree, Main Course, Pasta
Cuisine American© SpendWithPennies.com. Content and photographs are copyright protected. Sharing of this recipe is both encouraged and appreciated. Copying and/or pasting full recipes to any social media is strictly prohibited. Please view my photo use policy here.
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Holly Nilsson
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