Description
A decadent Lobster & Spinach Alfredo Pasta that combines tender lobster tails with fresh spinach in a rich, creamy Parmesan sauce, served over perfectly cooked fettuccine. This elegant yet easy-to-make dish is perfect for a special dinner or when you want to impress guests with minimal effort.
Ingredients
Scale
Pasta
- 8 oz fettuccine pasta
Seafood & Vegetables
- 1 lb lobster tail, cooked and chopped
- 2 cups fresh spinach
Sauce
- 1 cup heavy cream
- 1/2 cup grated Parmesan cheese
- 2 tablespoons butter
- 2 cloves garlic, minced
- Salt and pepper to taste
Instructions
- Cook the pasta: Bring a large pot of salted water to a boil. Add the fettuccine pasta and cook according to package instructions until al dente. Drain well and set aside.
- Melt the butter: In a large skillet over medium heat, melt 2 tablespoons of butter, preparing the base for the Alfredo sauce.
- Sauté the garlic: Add the minced garlic to the melted butter and sauté for about 1-2 minutes until fragrant but not browned, infusing the butter with garlic flavor.
- Add the cream: Pour in 1 cup of heavy cream and bring the mixture to a gentle simmer, stirring occasionally to combine.
- Incorporate Parmesan cheese: Stir in 1/2 cup of grated Parmesan cheese until it melts fully and the sauce becomes smooth and creamy.
- Add lobster and spinach: Add the cooked, chopped lobster tail and 2 cups of fresh spinach to the skillet. Cook for 2-3 minutes until the spinach wilts and lobster is warmed through.
- Toss pasta in sauce: Add the cooked fettuccine to the skillet and toss well to evenly coat the pasta with the creamy lobster and spinach Alfredo sauce.
- Season and serve: Season the pasta with salt and freshly ground black pepper to taste. Serve immediately while hot for best flavor and texture.
Notes
- Use freshly grated Parmesan cheese for a smoother sauce and better flavor.
- Ensure lobster is fully cooked prior to adding to sauce to avoid overcooking.
- Feel free to substitute spinach with kale or arugula for a different green.
- For a lighter version, substitute heavy cream with half-and-half but the sauce may be less rich.
- Reserve some pasta water to loosen the sauce if it becomes too thick.
