25-Minute Creamy Lobster Fettuccine Alfredo: An Amazing Ultimate Recipe
This creamy lobster fettuccine Alfredo combines tender lobster meat and al dente fettuccine with a rich Parmesan cream sauce, garlic, and butter for an elegant meal ready in about 25 minutes.
Equipment
- large pot
- large skillet
- colander
- whisk
- cooking spoon
Ingredients
- 8 oz fettuccine pasta
- 2 cups cooked lobster meat, chopped
- 1 cup heavy cream
- 1/2 cup grated Parmesan cheese
- 2 tablespoons unsalted butter
- 2 cloves garlic, minced
- salt and pepper, to taste
- fresh parsley, chopped for garnish
- lemon wedges, for serving
Instructions
- In a large pot, boil salted water. Add the fettuccine and cook according to package instructions until al dente. Drain and set aside.
- In a large skillet, melt the butter over medium heat. Add minced garlic and sauté for about 1 minute until fragrant.
- Pour in the heavy cream and bring it to a gentle simmer. Stir frequently to avoid scorching.
- Gradually whisk in the grated Parmesan cheese until melted and the sauce becomes creamy. Adjust seasoning with salt and pepper as needed.
- Gently fold in the cooked lobster meat into the Alfredo sauce. Cook for another 2-3 minutes until heated through.
- Add the drained fettuccine to the skillet and toss to coat the pasta evenly in the sauce.
- Remove from heat, garnish with fresh parsley, and serve with lemon wedges for an added burst of freshness.
Notes
Serve immediately with fresh parsley and lemon wedges for a bright finish.