Fettuccine Alfredo with Lobster

Fettuccine Alfredo with Crab

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.

Mary Pickford and Douglas Fairbanks

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
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.
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.
beta
calories
729
fat
43g
protein
40g
carbs
46g
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2 Responses

  1. terry wells says:

    How many servings is this recipe

    • Kevin Lamoureux says:

      Hi Terry,
      This recipe serves 4. You should get 4 medium portions or 3 large. You can also change up the seafood with shrimp, crab or scallops or a combination.

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