Creamy Lobster & Shrimp Alfredo Pasta

coconut milk

🥗Healthier: light coconut milk

💰Cheaper: heavy cream

Light coconut milk reduces calories while maintaining creaminess

Chop lobster tails, removing meat from the shell and cutting into bite-sized pieces, leaving half of one tail in the shell for presentation (optional).

Wash seafood in lemon juice and water, ensuring not to soak for too long to avoid ceviche.

Cook linguine pasta in salted water until al dente.

Season seafood with 1.5 teaspoons each of black pepper, fish seasoning, paprika, and Old Bay seasoning.

Dice 6 cloves of garlic into small pieces and roughly chop fresh parsley, using a handful.

Melt 1 stick of unsalted butter in a pan, allowing garlic to infuse the butter as it melts.

Add lobster to the pan first, cooking until it turns orange and is almost cooked through, about 3-4 minutes.

Squeeze lemon juice over the seafood and pour in white wine, letting it infuse for about a minute.

Remove seafood from the pan and wash the pan before starting the Alfredo sauce.

Add about half a box of heavy cream to the pan and bring to a boil, stirring occasionally to avoid burning.

Add 2 tablespoons of garlic powder to the cream and taste as you cook.

Once the cream starts to thicken, add Parmesan cheese to taste, stirring until melted and combined.

Add the al dente pasta to the sauce, allowing it to simmer for about 3 minutes to absorb flavors.

Stir in the cooked seafood and allow the sauce to thicken further, adding more Parmesan if the sauce is too watery.

Garnish the finished dish with fresh parsley, Parmesan cheese, and paprika before serving.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens