Creamy Seafood Fettuccine (Takeout Style)
Creamy fettuccine pasta tossed in a garlic-Parmesan sauce with shrimp and lobster claw, finished with fresh parsley. A luxurious yet simple seafood pasta that tastes like restaurant-style takeout at home.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 2 servings
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian-American
Ingredients
- 400 g dried fettuccine pasta
- 2 tablespoons olive oil
- 3 cloves garlic, finely minced
- 2 tablespoons unsalted butter, divided
- 1 cup heavy cream
- ½ cup freshly grated Parmesan cheese
- 1 cooked lobster claw, cracked
- 6 large shrimp, peeled and deveined
- Salt, to taste
- Freshly cracked black pepper, to taste
- 2 tablespoons fresh parsley, chopped
Instructions
- Bring a pot of salted water to a boil. Cook fettuccine until al dente. Reserve ½ cup pasta water, then drain.
- In a skillet, heat olive oil and 1 tablespoon butter over medium heat. Season shrimp with salt and pepper, then sear 2–3 minutes per side until pink. Add lobster claw for 1 minute to warm through. Remove and set aside.
- In the same skillet, melt the remaining butter. Sauté garlic until fragrant (30–60 seconds).
- Pour in heavy cream, then slowly stir in Parmesan until smooth and creamy. Season with salt and pepper to taste.
- Add drained pasta to the skillet and toss in the sauce. Use reserved pasta water to loosen if needed.
- Serve pasta topped with shrimp and lobster. Garnish with parsley and extra Parmesan.
Notes
- Swap lobster with crab meat or scallops for variety.
- Add red pepper flakes for a spicy kick.
- Use linguine or tagliatelle instead of fettuccine.
- Lighten with half-and-half or whole milk instead of cream.
- Add spinach, peas, or mushrooms for extra texture.
Nutrition
- Serving Size: 1 serving
- Calories: 650
- Sugar: 3g
- Sodium: 520mg
- Fat: 35g
- Saturated Fat: 18g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 55g
- Fiber: 3g
- Protein: 32g
- Cholesterol: 220mg
