Would you eat this Lobster Alfredo with Spinach ?
Ingredients:
For the Alfredo Sauce:
2 tablespoons unsalted butter
3 cloves garlic, minced
1 cups heavy cream
1 cup freshly grated Parmesan cheese
teaspoon salt
teaspoon black pepper
teaspoon nutmeg optional
For the Lobster Pasta:
8 oz fettuccine pasta or pasta of choice
1 lb cooked lobster meat, chopped
1 tablespoon olive oil
2 cups fresh spinach, roughly chopped
teaspoon red pepper flakes optional
1 tablespoon fresh parsley, chopped
1 tablespoon lemon juice
Directions:
Cook the fettuccine according to package instructions. Reserve cup of pasta water, then drain and set aside.
In a large skillet over medium heat, melt butter and sauté garlic for about 1 minute until fragrant.
Pour in the heavy cream and bring to a simmer. Stir in Parmesan cheese, salt, black pepper, and nutmeg if using. Let the sauce thicken for 3-4 minutes.
In a separate pan, heat olive oil over medium heat. Add the chopped lobster meat and cook for 2 minutes until warmed through.
Stir the spinach into the Alfredo sauce and let it wilt slightly. Then, add the cooked pasta and lobster meat, tossing to coat everything evenly. If the sauce is too thick, add a little reserved pasta water to reach the desired consistency.
Remove from heat and mix in red pepper flakes, parsley, and lemon juice. Serve immediately with extra Parmesan on top.
Prep Time: 10 minutes Cooking Time: 15 minutes Total Time: 25 minutes
Kcal: 620 kcal Servings: 4 servings
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