Tuesday, June 21, 2011

Grilled Shrimp & Lobster Artichoke Fettuccine Alfredo

When it comes to seafood, my husband can have a bottomless stomach. He loves it. A lot. Maybe too much!  So when I was planning my Tuscan Grill Party menu, I wanted to make sure seafood was represented. Being that shrimp is his favorite seafood and that it was easy to cook on the grill, I added that to my menu. I also scored some lobster tails on sale at the store and figured I'd use that some how. I ended up bringing together shrimp, lobster and pasta to create this Grilled Shrimp & Lobster Artichoke Fettuccine Alfredo that really was a popular menu item on the table. Fire roasted shrimp and chunks of lobster tail are tossed with marinated artichokes in a buttery, creamy alfredo sauce and fettuccini noodles for a rich pasta dish!

I really didn't plan on having a heavy or rich pasta dish for my Tuscan menu. It seems a bit like the black sheep of the menu because the other dishes were light. But little did I know how everyone would have devoured it! There were no leftovers (sadly) but I was glad it was a definite hit. Since lobster was on sale, it was added to the dish on a whim but it can certainly be omitted altogether. Or, if you want, substitute scallops for the lobster.

Grilled Shrimp & Lobster Artichoke Fettuccine Alfredo
recipe adapted from The Gourmand Mom

1 pound Shrimp, deveined and peeled
1 14.5oz can artichoke hearts, drained
1 box Fettucine pasta
2 lobster tails, steamed and chopped into bite sized pieces (optional)

For the sauce:
3 Tbsp Olive Oil
2-3 Tbsp water
1 shallot, diced
2 cloves garlic, minced
5-7 Basil Leaves, chopped
1 1/2 cups Light Cream
1 Lemon, zest and juice
1/2 cup freshly grated Parmesan Cheese
Salt and Pepper

Bring a large pot of water to a boil. Cook the fettuccine, al dente, according to the package directions.

Meanwhile, grill shrimp until cooked through.

In a skillet, add about a tablespoon of olive oil. Add the chopped shallot and garlic, cooking until slightly softened, about 3-4 minutes. Add the artichokes and sauté until warmed through.

Add the cream and the zest of 1 lemon. Bring to a gentle simmer, stirring constantly.

Add the cheese, basil, and the juice from 1/2 the lemon (about a Tbsp) to the sauce. Stir to combine.

Continue simmering for a few minutes until the sauce begins to thicken. If the sauce becomes too thick, add a bit more cream or milk to thin it out.

Season with salt and pepper. Taste and add a bit more lemon juice, if desired.

Add shrimp and cooked lobster to the sauce for a few seconds to reheat.  Toss the fettuccine in the sauce and serve immediately.


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