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.


  1. You've captured my Nova Scotian heart with this dish! So amazing!

  2. This looks freaking awesome. LOL

  3. really delicious

  4. Good morning! I featured this recipe on my blog today, it looks great! Thanks for allowing me to share. Here is the link

  5. Looks great! I plan to try it next week for a dinner party. How many does this serve? How many ounces was your box of fettucine?