Lobster & Shrimp Alfredo

Lobster, shrimp, and Riverstone? Sounds like the makings of a perfect evening at home. A J. Lohr Chardonnay is the perfect pairing for this Lobster & Shrimp Alfredo recipe. This recipe has minimal prep time and is absolutely delicious. Bon appétit!

Recipe and photo courtesy of Erica Key @ Eating With Erica.

Ingredients:

• 1 lb. fettuccine
• 1 lb. large cooked shrimp
• 2 lobster tails
• salt and freshly ground black pepper
• 1/4 cup olive oil
• 1 Tbsp. cajun seasoning
• 3 Tbsp. herb butter
• 2 cloves garlic, grated
• 2 cups heavy cream
• 2 cups shaved Parmesan
• 2 Tbsp. finely chopped fresh parsley

Instructions:

1. Bring a large pot of lightly salted water to a boil.
2. Add pasta and cook for 8 to 10 minutes or until al dente; drain.
3. In a large bowl, mix shrimp, salt, pepper, Cajun seasoning and red pepper flakes together.
4. Bring a large skillet to medium high heat and add oil.
5. Add shrimp and sauté for 5-7 mins.
6. Lower heat and stir in half and half and Parmesan cheese. Simmer on low heat for 3-5 mins.
7. Add in fresh parsley and finish with herb butter.
8. Taste to determine if more salt and pepper is needed.
9. When sauce has thickened, combine with cooked pasta noodles; serve hot.

Poaching The Lobster Tails:

1. Add 2-3 tbs. of water to a large pan and bring to a simmer.
2. Slowly add slices of butter to the simmering water and whisk to ensure it stays liquid.
3. Plenty of butter and a little water to gently poach lobster at medium heat.
4. Do not boil.
5. Add to Shrimp Alfredo.

Please visit J. Lohr’s Recipes page for additional recipes and pairing ideas.