Instructions
Step 1: Bring a large pot of salted water to a boil and cook the fettuccine according to package directions until al dente. Drain and set aside, reserving 1 cup of pasta water.
Step 2: Season the shrimp and scallops with salt, pepper, and red pepper flakes on both sides.
Step 3: Heat olive oil in a large skillet over medium-high heat. Sear the scallops for 2-3 minutes per side until golden brown. Transfer to a plate.
Step 4: In the same skillet, cook the shrimp for 2-3 minutes per side until pink. Add the lobster meat and warm through, then remove all seafood to the plate with the scallops.
Step 5: Reduce heat to medium and add 4 tablespoons of butter to the skillet. Sauté the minced garlic for 1 minute until fragrant.
Step 6: Pour in the heavy cream and milk, stirring constantly. Bring to a gentle simmer.
Step 7: Add the cream cheese and remaining butter, whisking until smooth and melted.
Step 8: Stir in the Parmesan cheese until fully incorporated and the sauce is creamy.
Step 9: Return the cooked seafood to the skillet and gently fold into the sauce. Add lemon juice and adjust seasoning with salt and pepper.
Step 10: Add the cooked pasta to the sauce, tossing gently to coat. If needed, add reserved pasta water a little at a time to reach desired consistency.
Step 11: Divide into serving bowls and garnish with fresh parsley, chives, and additional red pepper flakes.
Storage and Reheating Tips
Store leftovers in an airtight container in the refrigerator for up to 2 days. Note that seafood is best enjoyed fresh, so try to serve this dish the same day it’s made.
To reheat, place the pasta in a skillet over low heat and add a splash of milk or cream to restore the sauce’s silky texture. Warm gently, stirring occasionally, until heated through.
You can also reheat individual portions in the microwave in 30-second intervals, stirring between each burst, to prevent the sauce from breaking.
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