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| Fettuccine with Lobster and Shrimp in Alfredo Sauce |
| Yields: 3 large servings |
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| INGREDIENTS |
4-5 C steamed broccoli florets
1 stick (1/2 C) butter
4 T olive oil
12 oz fettuccine
2 garlic cloves, minced
1 medium shallot, minced
1 lb uncooked medium shrimp, peeled, deveined
1 2/3 C whipping cream
1 1/2 C grated Parmesan cheese
1 lb cooked lobster meat
1/4 t salt
1/4 t black pepper |
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| METHOD |
• Cook fettuccine in a 6- to 8-quart pot of boiling salted water until al
dente.
• Heat 2 tablespoons olive oil in heavy large frying pan oven over
medium-high.
• Add butter, sauté garlic, shallots and shrimp stirring, for 2 to 4
minutes, or until the shrimp are pink and almost cooked through.
• Add whipping cream, grated Parmesan cheese and simmer until
sauce thickens slightly, about 3 minutes.
• Add lobster meat, salt and pepper.
• Toss in freshly cooked pasta and steamed broccoli florets and toss
until sauce coats mixture, about 3 minutes.
• Divide between 3 large shallow bowls.
• Sprinkle with extra Parmesan if desired and serve. |
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