Lobster and Shrimp Fettuccine in Creamy Sauce

Prepare the Lobster:

Preheat grill or grill pan to medium-high heat.

Split the lobster tails down the center, drizzle with olive oil, and season with salt and pepper.

Grill for 6–8 minutes, flipping halfway through, until the lobster meat is opaque and slightly charred.

Remove from heat and set aside to cool slightly. Once cool, remove the meat from the shells and chop it into bite-sized pieces.

Cook the Shrimp:

In a large skillet, melt butter over medium heat.

Add the shrimp and cook for 2–3 minutes on each side until they turn pink and opaque.

Remove the shrimp from the skillet and set aside.

Cook the Pasta:

Boil fettuccine in salted water according to package instructions until al dente.

Drain the pasta, reserving a cup of pasta water for the sauce.

Prepare the Creamy Sauce:

In the same skillet used for shrimp, add a little more butter if needed and sauté garlic until fragrant, about 1 minute.

Add the white wine (if using) and let it reduce for 1–2 minutes.

Pour in the heavy cream, stirring constantly. Let it simmer for 3–5 minutes until it thickens slightly.

Stir in the grated Parmesan cheese and season with salt and pepper. Add a bit of reserved pasta water if the sauce needs thinning.

Combine and Serve:

Add the cooked pasta to the skillet with the sauce, tossing to coat evenly.

Gently fold in the grilled lobster and cooked shrimp, allowing everything to combine.

Serve immediately, garnished with freshly chopped parsley or cilantro and an extra sprinkle of Parmesan.