Fettuccine Alfredo with Lobster

Futtccine Alfredo with Crab

Forget about buying that expensive grocery store Alfredo sauce that’s filled with all kinds of fillers, modified ingredients and preservatives. Making it from scratch makes much more sense. In fact, there really isn’t anything complicated about Alfredo sauce. It’s simply butter blended with cream and thickened with Parmesan cheese.

Attributed with creating this popular dish in the early 20th century, is Italian restaurateur Alfredo di Lelio I. While on their honeymoon in Rome, Mary Pickford and Douglas Fairbanks visited di Lelio’s restaurant, called Ristorante Alfredo, and fell in love with his version of the classic fettuccine alla Romana. They awarded him with a golden spoon and fork and their celebrity status helped the dish gain popularity.

Besides being a primo piatto served as a pasta course in Italy, many chefs have turned it into a main course dish by adding chicken or seafood such as shrimp, crab or lobster.

You can use your favourite shell fish for this recipe as long as it has been cooked and the shells have been removed. 

Fettuccine Alfredo with Lobster

2014-12-13 14:22:50

Serves 4

This simple Alfredo recipe is rich in taste. Substitute a variety of shell fish or enjoy it with just the pasta as a side dish.

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Prep Time

10 min

Cook Time

10 min

Total Time

20 min

Prep Time

10 min

Cook Time

10 min

Total Time

20 min

729 calories

46 g

300 g

43 g

40 g

26 g

273 g

963 g

2 g

0 g

14 g

Nutrition Facts

Serving Size

273g

Servings

4

Amount Per Serving

Calories 729

Calories from Fat 374

% Daily Value *

Total Fat 43g

65%

Saturated Fat 26g

129%

Trans Fat 0g

Polyunsaturated Fat 2g

Monounsaturated Fat 12g

Cholesterol 300mg

100%

Sodium 963mg

40%

Total Carbohydrates 46g

15%

Dietary Fiber 2g

8%

Sugars 2g

Protein 40g

Vitamin A

35%

Vitamin C

9%

Calcium

45%

Iron

9%

* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.

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Ingredients

1. 1 lb cooked lobster, cut into bite size pieces
2. 8 oz fettuccine pasta
3. 4 tbsp butter
4. 1 cup heavy cream
5. 1 cup grated Parmesan cheese
6. Fresh ground pepper, to taste
7. ¼ cup chopped parsley

Instructions

1. Cook the pasta according to package directions and drain.
2. In a medium saucepan, on low heat, melt the butter and gradually stir in the cream.
3. Add the cheese and pepper, and bring to a simmer.
4. Stir in the lobster then toss in the pasta making sure it is evenly coated with the sauce. Garnish with parsley and serve immediately.

By Kevin Lamoureux

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calories

729

fat

43g

protein

40g

carbs

46g

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