Creamy Seafood Fettuccine

Directions

1. 1. Cook the Pasta: Bring a large pot of salted water to a steady boil. Add the fettuccine and cook until al dente, following the package’s recommended time. Stir occasionally to prevent sticking and ensure even cooking. Just before draining, reserve about ½ cup of the starchy pasta water, which can later help loosen and silkify the sauce. Drain the pasta well and set aside.
   2. Prepare the Shrimp & Lobster: Heat the olive oil along with 1 tablespoon of the butter in a skillet over medium heat. Pat the shrimp dry, then season them lightly with salt and freshly cracked black pepper. Lay the shrimp in the pan in a single layer and sear for 2–3 minutes per side until they turn pink, opaque, and lightly golden. Add the cooked lobster claw to the skillet during the final moments just to warm it through without overcooking. Transfer the seafood to a plate and keep nearby.
   3. Make the Sauce: In the same skillet—without wiping it out—add the remaining tablespoon of butter. Once melted, add the minced garlic and sauté for about 30 seconds until fragrant, taking care not to brown it. Pour in the heavy cream and gently stir to combine. Add the grated Parmesan, a pinch of salt, and a few cracks of black pepper. Let the sauce simmer briefly, stirring often, until it becomes smooth, creamy, and slightly thickened. The residual seafood fond in the pan enriches the sauce, giving it deeper flavor.