Fettuccine With Lobster And Shrimp In A Shallot And

Name: Fettuccine With Lobster And Shrimp In A Shallot And Wine Sauce
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3 (8- to 10-ounce) lobster tails, steamed; 6 cups water; 1 1/2 pounds medium shrimp; 1/2 cup unsalted butter; 4 large shallots, diced; 1 1/2 cups dry white wine; 1/4 cup fresh lemon juice; 1/4 cup minced Italian parsley; 3 tablespoons minced arugula; 1/4 teaspoon fine sea salt; 1/2 teaspoon freshly ground pepper; 16 ounces uncooked fettuccine; Lemon slices; Garnish: one steamed lobster

Servings: persons

3 (8- to 10-ounce) lobster tails, steamed
6 cups water
1 1/2 pounds medium shrimp
1/2 cup unsalted butter
4 large shallots, diced
1 1/2 cups dry white wine
1/4 cup fresh lemon juice
1/4 cup minced Italian parsley
3 tablespoons minced arugula
1/4 teaspoon fine sea salt
1/2 teaspoon freshly ground pepper
16 ounces uncooked fettuccine
Lemon slices
Garnish: one steamed lobster

1
Cut shell of lobster tail segments lengthwise on top and underside. Pry open tail segments; remove meat. Cut into bite-size pieces. Set aside.
2
Bring 6 cups water to a boil; add shrimp, and cook 3 to 5 minutes or just until shrimp turn pink. Drain and rinse with cold water. Peel shrimp; devein, if desired. Set aside.
3
Melt butter in a large skillet over medium-high heat (do not brown). Add shallots; saute until tender. Add wine, and cook over high heat 3 minutes. Stir in lemon juice; reduce heat, and simmer 1 minute. Remove from heat; stir in parsley and next 3 ingredients.
4
Add lobster and shrimp to shallot mixture; cook over low heat until seafood is hot, stirring often.
5
Cook pasta according to package directions; drain. Add hot cooked pasta to seafood mixture; toss well. Serve with lemon slices. Garnish, if desired.

382

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 3 (8- to 10-ounce) lobster tails, steamed, 6 cups water, 1 1/2 pounds medium shrimp, 1/2 cup unsalted butter, and more.

Yes, Fettuccine With Lobster And Shrimp In A Shallot And Wine Sauce falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Fettuccine With Lobster And Shrimp In A Shallot And Wine Sauce

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions