Lobster & Shrimp Alfredo

Lobster Shrimp Alfredo

Lobster, shrimp, and Riverstone? Sounds like the makings of a perfect evening at home. The J. Lohr Estates Riverstone 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 pound fettuccine
  • 1 pound large cooked shrimp
  • 2 lobster tails
  • Salt and freshly ground black pepper
  • 1/4 cup olive oil
  • 1 tablespoon cajun seasoning
  • 3 tablespoons herb butter
  • 2 cloves garlic, grated
  • 2 cups heavy cream
  • 2 cups shaved Parmesan
  • 2 tablespoons finely chopped fresh parsley

Directions

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

Poaching The Lobster Tails

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