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Lobster & Shrimp Alfredo

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.