Chef up your weekend with this Seafood Sunday inspired dish! Learn how to make Lobster Pasta from Downright Delicious With Yo-Yo.
In a large pot of boiling salted water, add the fettuccine and stir until the pot returns to a boil.
In a large, 14-inch sauté pan set over medium-high heat, add the butter, garlic, and crushed red pepper flakes. Sauté until the garlic is fragrant and lightly toasted, about 2 minutes.
Add the wine and cook until nearly evaporated, about 1 minute. Add the heavy cream, capers, paprika, all-purpose seasoning, onion powder, garlic powder, salt and lobster meat.
Cook until the lobster meat is warmed through and the cream has reduced by about half, about 5-6 minutes.
Add the fettuccine to the pan and toss well to combine. Add the parsley, cilantro and basil and stir to combine. Remove from the heat, dish up into pasta bowls and sprinkle with the parmesan cheese.
Ingredients
Directions
In a large pot of boiling salted water, add the fettuccine and stir until the pot returns to a boil.
In a large, 14-inch sauté pan set over medium-high heat, add the butter, garlic, and crushed red pepper flakes. Sauté until the garlic is fragrant and lightly toasted, about 2 minutes.
Add the wine and cook until nearly evaporated, about 1 minute. Add the heavy cream, capers, paprika, all-purpose seasoning, onion powder, garlic powder, salt and lobster meat.
Cook until the lobster meat is warmed through and the cream has reduced by about half, about 5-6 minutes.
Add the fettuccine to the pan and toss well to combine. Add the parsley, cilantro and basil and stir to combine. Remove from the heat, dish up into pasta bowls and sprinkle with the parmesan cheese.