Shrimp and Lobster Pasta

Instructions

Step 1 Bring a large pot of salted water to a boil and cook the fettuccine according to package instructions until al dente, then drain and set aside. /n
Step 2 Using kitchen shears, cut the top of the lobster shells and carefully remove the meat, then chop into large bite-sized pieces. /n
Step 3 Heat 1 tablespoon olive oil and 1 tablespoon butter in a large skillet over medium heat. Add the lobster pieces and cook for 2–3 minutes until opaque, then remove and set aside. /n
Step 4 In the same skillet, add the remaining olive oil and cook the shrimp for 2–3 minutes per side until pink and fully cooked, then remove and set aside with the lobster. /n
Step 5 Reduce heat to medium-low and add remaining butter to the skillet. Stir in minced garlic and red pepper flakes, cooking for about 30 seconds until fragrant. /n
Step 6 Pour in the white wine and let it simmer for 2–3 minutes to reduce slightly. /n
Step 7 Add the broth, heavy cream, Italian seasoning, salt, and black pepper. Simmer for 4–5 minutes until the sauce begins to thicken. /n
Step 8 Stir in Parmesan cheese and lemon juice, mixing until smooth and creamy. /n
Step 9 Return the cooked shrimp and lobster to the skillet, gently tossing to coat in the sauce. /n
Step 10 Add the drained pasta to the skillet and toss everything together until well combined and heated through. /n
Step 11 Garnish with chopped fresh parsley and serve immediately.

Storage and Reheating Tips

Store leftover Shrimp and Lobster Pasta in an airtight container in the refrigerator for up to 2 days. To reheat, warm gently in a skillet over low heat with a splash of broth or cream to loosen the sauce. Avoid overheating to prevent the seafood from becoming tough. Freezing is not recommended as the cream sauce may separate and the seafood texture can change.