Creamy Lobster Alfredo Pasta With Parmesan and Spinach (Print version)
Tender lobster, fettuccine, spinach, and a silky Parmesan Alfredo sauce for a rich seafood pasta dinner.
# Ingredients:
For the pasta
01 -
10 oz (285 g) fettuccine
02 -
1 tablespoon kosher salt, for the pasta water
03 -
1/2 cup (120 ml) reserved pasta water
For the lobster Alfredo
04 -
2 tablespoons unsalted butter
05 -
3 cloves garlic, minced
06 -
1 1/2 cups (360 ml) heavy cream
07 -
1 cup (90 g) freshly grated Parmesan cheese, plus more for serving
08 -
1/4 teaspoon black pepper
09 -
1/8 teaspoon ground nutmeg, optional
10 -
3 cups (90 g) fresh baby spinach
11 -
10 oz (285 g) cooked lobster meat, cut into bite-size pieces
12 -
1 teaspoon lemon zest
13 -
1 tablespoon fresh lemon juice
14 -
2 tablespoons chopped fresh parsley
15 -
Salt, to taste
# Instructions:
01 -
Bring a large pot of salted water to a boil. Cook the fettuccine until just shy of al dente, then reserve 1/2 cup pasta water and drain.
02 -
Melt 1/2 tablespoon of the butter in a large skillet over medium heat. Add the spinach and cook for 1-2 minutes until wilted. Transfer to a plate.
03 -
Lower the heat to medium-low and add the remaining butter. Stir in the garlic and cook for about 30 seconds until fragrant but not browned.
04 -
Pour in the heavy cream and bring it to a gentle simmer. Whisk in the Parmesan a handful at a time until smooth, then season with pepper and nutmeg if using.
05 -
Add the drained fettuccine to the sauce and toss well. Add reserved pasta water, 1-2 tablespoons at a time, until the sauce coats the noodles smoothly.
06 -
Fold in the lobster meat and wilted spinach. Cook over low heat for 1-2 minutes, just until the lobster is warmed through.
07 -
Stir in lemon zest, lemon juice, and parsley. Taste for salt, then serve immediately with extra Parmesan.
# Good to know:
01 -
Use cooked lobster meat and warm it gently at the end.
02 -
Reserve pasta water before draining to adjust the sauce.
03 -
Serve immediately for the smoothest texture.