Lobster Fettucine Alfredo
Lobster Fettucine AlfredoIngredients- 1 pound cooked lobster meat cut into bite-sized pieces
- 12 oz dried egg fettuccine
- 1 stick (1/2 cup) plus 1 tablespoon unsalted butter
- 1/2 cup grated Parmigianino -Regiano
- 2/3 cup heavy cream
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
Cooking DirectionsCook pasta until al dente and drain. Reserve 1/2 cup cooking liquid.
While pasta is cooking, melt butter in a skillet over low heat. Add heavy cream and bring heat up so that the mixture boils. Reduce cream mixture a bit (about 5 minutes). Put drained pasta back into the pot in which it was cooked and set at a medium high heat. Add the cream mixture to the pasta along with the Parmigianino -Reggiano and lobster meat and combine. Add Salt and pepper to taste. Serve garnished with fresh basil or sprinkle with additional Parmigianino. |
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