This creamy seafood fettuccine delivers the elegance of a restaurant-style pasta dish with the cozy feel of homemade comfort food. I love how it combines buttery garlic cream sauce with perfectly cooked shrimp and tender lobster claw, all tossed with ribbons of fettuccine. It’s the kind of meal I make when I want to feel indulgent without spending hours in the kitchen. Served in a takeout-style container, it even has that modern gourmet presentation that makes it feel extra special.

Creamy Seafood Fettuccine (Takeout Style)

Why You’ll Love This Recipe

I love this recipe because it’s simple, rich, and irresistibly satisfying. The sauce is creamy without being too heavy, and the garlic adds just the right amount of depth. The shrimp and lobster bring a luxurious seafood flavor that turns an everyday pasta dish into something memorable. Plus, everything comes together in just one pan (after boiling the pasta), which means less cleanup for me. Whether I’m cooking for myself or impressing guests, this dish never fails to wow.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Fettuccine Pasta – 400 grams of dried fettuccine, cooked until al dente. I like how the wide noodles hold onto the creamy sauce beautifully.
Olive Oil – 2 tablespoons, used to sear the shrimp and start the base of the sauce.
Garlic – 3 cloves, finely minced for that essential aromatic flavor in the sauce.
Unsalted Butter – 2 tablespoons, divided. I use one tablespoon for cooking the seafood and the other to build the creamy sauce.
Heavy Cream – 1 cup, which gives the sauce that rich, velvety texture I crave in a good seafood pasta.
Parmesan Cheese – ½ cup, freshly grated. I always grate it myself for the best flavor and smooth melting.
Lobster Claw – 1 fully cooked lobster claw, cracked open. I warm it just enough to heat through without drying it out.
Large Shrimp – 6 pieces, peeled and deveined. I keep the tails on or off depending on how I want to present the dish.
Salt – To taste, for seasoning both the pasta water and the sauce.
Freshly Cracked Black Pepper – To taste, for balancing the richness of the cream.
Fresh Parsley – 2 tablespoons, chopped. I use it as a garnish to add color and a hint of freshness.

Directions

Cook The Pasta
I begin by bringing a large pot of salted water to a boil. I cook the fettuccine until al dente—firm to the bite but fully cooked. Before draining, I reserve about ½ cup of the starchy pasta water to use later for adjusting the sauce’s consistency.

Prepare The Shrimp And Lobster
While the pasta cooks, I heat the olive oil and 1 tablespoon of butter in a large skillet over medium heat. I season the shrimp lightly with salt and freshly cracked black pepper, then sear them in the hot skillet for about 2 to 3 minutes on each side until they’re pink and slightly golden. I add the lobster claw just to warm it through—no more than a minute—then remove both the shrimp and lobster from the pan and set them aside.

Make The Sauce
In the same skillet, I melt the remaining tablespoon of butter. I sauté the minced garlic until it becomes fragrant, about 30 seconds to 1 minute. Then I pour in the heavy cream and stir to combine. I add the freshly grated Parmesan cheese slowly, stirring until the sauce is smooth and just thick enough to coat the back of a spoon. I taste and adjust with a bit of salt and pepper.

Combine The Pasta And Sauce
Once the sauce is ready, I add the drained fettuccine directly into the skillet. I toss it gently until all the noodles are coated in the creamy sauce. If the sauce feels too thick or sticky, I loosen it with a splash of the reserved pasta water to create that silky texture I love.

Assemble The Dish
For a fun presentation, I spoon the pasta into a clear takeout container. Then I place the shrimp and lobster claw neatly on top. I garnish with chopped fresh parsley and an extra sprinkle of Parmesan to finish it off.

Servings And Timing

This recipe makes 2 generous servings as a main course.

Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes

Variations

Switch Up The Seafood – I sometimes swap the lobster claw for crab meat or seared scallops depending on what I have on hand.
Add Some Heat – A pinch of red pepper flakes added to the garlic gives the sauce a nice subtle kick.
Try Other Pasta Shapes – While fettuccine is my favorite, I’ve also used linguine or even tagliatelle with great results.
Lighten It Up – If I want something a little lighter, I use half-and-half or whole milk instead of heavy cream, though the sauce will be slightly thinner.
Include Vegetables – I occasionally toss in baby spinach, green peas, or sautéed mushrooms for more color and texture.

Storage/Reheating

I store any leftovers in an airtight container in the refrigerator for up to 2 days. When I’m ready to reheat, I do it gently in a skillet over low heat. I add a small splash of cream or milk to help loosen the sauce and keep it creamy. I avoid microwaving if possible, as it can overcook the shrimp and make the sauce separate.

FAQs

Can I Use Frozen Shrimp?

Yes, I use frozen shrimp all the time. I just make sure to thaw them completely and pat them dry before cooking so they sear properly.

What Type Of Lobster Works Best?

I prefer using a cooked lobster claw for presentation, but lobster tail meat works just as well. I avoid overcooking it so the meat stays tender.

How Do I Prevent The Sauce From Breaking?

I keep the heat low when adding cream and cheese, and I stir continuously to help the sauce emulsify smoothly without curdling.

Can I Make This Dish Ahead Of Time?

I find the pasta and seafood taste best fresh, but I sometimes prep the sauce and seafood in advance and reheat them gently while cooking the pasta just before serving.

What Can I Serve With This Pasta?

I usually serve it with a crisp green salad or some warm garlic bread. The lightness of the greens balances out the richness of the dish nicely.

Conclusion

This creamy seafood fettuccine has everything I want in a comforting yet impressive pasta dish. The rich garlic-Parmesan cream sauce wraps around the fettuccine, while the shrimp and lobster add flavor and elegance. Whether I’m making it for a quiet night in or serving it to guests, it always feels like a treat. With simple steps and restaurant-worthy results, it’s one of my favorite ways to bring gourmet flavor into my own kitchen.