Lobster and Shrimp Fettuccine Alfredo – In Less Than 20 Minutes

lobster fettuccine alfredo recipe

Lobster and Shrimp Fettuccine Alfredo – Before

lobster shrimp fettuccine alfredo

Lobster and Shrimp Fettuccine Alfredo – After

If you are on a quest for quick and easy lobster recipes, look no further than this lobster and shrimp fettuccine Alfredo dish. It is perfect if you have a handful of left over lobster and want to transform it into a satisfying dinner.  And if you are using pre-cooked and picked lobster meat, the meal will take less than 20 minutes to prepare.

Lobster and Shrimp Fettuccine Alfredo
Author: 
Cuisine: Italian
Serves: 2
 
Ingredients
  • Cooked and picked lobster meat (a handful will do, use more if you have it)
  • A bag of cooked jumbo shrimp (I used a 16oz bag of Hanniford Cooked Shrimp)
  • Butter
  • Knorr fettuccine Alfredo
  • A dash of cayenne pepper
  • Salt and pepper to taste
  • Fettuccine pasta
Instructions
  1. Sautee the lobster meat and the (thawed) jumbo shrimp in melted butter for 5 minutes.
  2. Meanwhile, prepare a package of Knorr fettuccine Alfredo and boil the fettuccine pasta.
  3. When the pasta is cooked and drained, mix in the Alfredo sauce then transfer to your dinner plate.
  4. Top it off with a generous spoonful of the shrimp and lobster then add a dash of cayenne pepper and salt and pepper to taste.

 

In less than 20 minutes, the meal will be warm and waiting on your dinner plate.  If you have the time, a homemade Alfredo sauce would take this dish to another level. But I recommend keeping a bag of Knorr Alfredo sauce in your cupboard for just in case.

For more delicious lobster recipes, click here.

Christina Lemieux

About Christina Lemieux

Christina Lemieux Oragano is a passionate advocate for the Maine lobster industry. She grew up in Cutler, Maine, where her family have been in the lobster industry for four generations. Christina worked as a stern'man' on her father's boat for ten summers, logging over 5,000 hours out on the water before graduating from college and beginning a career in advertising. While her job has taken her from Maine to San Francisco, New York and then to London, she has remained committed and connected to the Maine lobster industry. Her blogging, book writing, and experimentation with lobster recipes are testimony to her devotion to America's favorite crustacean.