GRILLED SHRIMP & LOBSTER ARTICHOKE FETTUCCINE ALFREDO
Grilled Shrimp & Lobster Artichoke Fettuccine Alfredo
- 1 pound Shrimp, deveined and peeled
- 1 14.5oz can artichoke hearts, drained
- 1 box Fettucine pasta
- 2 lobster tails, steamed and chopped into bite sized pieces (optional)
- For the sauce:
- 3 Tbsp Olive Oil
- 2-3 Tbsp water
- 1 shallot, diced
- 2 cloves garlic, minced
- 5-7 Basil Leaves, chopped
- 1 1/2 cups Light Cream
- 1 Lemon, zest and juice
- 1/2 cup freshly grated Parmesan Cheese
- Salt and Pepper
Bring a large pot of water to a boil. Cook the fettuccine, al dente, according to the package directions.
Meanwhile, grill shrimp until cooked through.
In a skillet, add about a tablespoon of olive oil. Add the chopped shallot and garlic, cooking until slightly softened, about 3-4 minutes. Add the artichokes and sauté until warmed through.
Add the cream and the zest of 1 lemon. Bring to a gentle simmer, stirring constantly.
Add the cheese, basil, and the juice from 1/2 the lemon (about a Tbsp) to the sauce. Stir to combine.
Continue simmering for a few minutes until the sauce begins to thicken. If the sauce becomes too thick, add a bit more cream or milk to thin it out.
Season with salt and pepper. Taste and add a bit more lemon juice, if desired.
Add shrimp and cooked lobster to the sauce for a few seconds to reheat. Toss the fettuccine in the sauce and serve immediately.
I really didn't plan on having a heavy or rich pasta dish for my Tuscan menu. It seems a bit like the black sheep of the menu because the other dishes were light. But little did I know how everyone would have devoured it! There were no leftovers (sadly) but I was glad it was a definite hit. Since lobster was on sale, it was added to the dish on a whim but it can certainly be omitted altogether. Or, if you want, substitute scallops for the lobster.