Instructions
Step 1: Bring a large pot of salted water to a boil and cook the fettuccine according to package directions. Drain and set aside, reserving 1/2 cup pasta water.
Step 2: While the pasta cooks, season the shrimp, scallops, and lobster with salt and pepper.
Step 3: Heat 1 tablespoon of olive oil in a large skillet over high heat. Once shimmering, add the scallops in a single layer and sear for 2 minutes per side until golden. Transfer to a plate.
Step 4: Add the remaining tablespoon of olive oil to the skillet. Sear the shrimp for 2 minutes per side until pink and cooked through. Remove and set aside with the scallops.
Step 5: In the same skillet, melt the butter over medium heat and 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 and cook for 2 minutes.
Step 7: Remove from heat and stir in the Parmesan cheese until smooth and creamy. Add lemon juice and red pepper flakes.
Step 8: Add the cooked pasta to the sauce and toss gently. If too thick, add reserved pasta water one tablespoon at a time.
Step 9: Gently fold in the scallops, shrimp, and lobster meat. Heat through for 1 minute without boiling.
Step 10: Transfer to serving bowls and garnish with fresh parsley. Serve immediately.
Storage and Reheating Tips
Store leftovers in an airtight container in the refrigerator for up to 2 days. The seafood is delicate, so consume quickly for the best texture and flavor.
Reheat gently in a skillet over low heat with a splash of cream or milk to restore the silky sauce consistency. Never use high heat, as this will toughen the seafood.
For best results, enjoy this dish fresh from the stove. The combination of perfectly seared seafood and creamy sauce is truly at its peak on the first night.
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