- Combine: Add the cooked fettuccine directly to the garlic butter cream sauce, tossing thoroughly so every strand is coated. If the sauce feels too thick or tight, stir in a splash of the reserved pasta water—just enough to achieve a silky consistency that clings lightly to the noodles without pooling.
- Assemble: Transfer the sauced fettuccine into a clear takeout-style container or a serving dish. Arrange the seared shrimp on top, placing them evenly so each portion gets a generous amount. Set the warmed lobster claw over the pasta as a centerpiece. Finish by sprinkling fresh parsley and an additional dusting of Parmesan for color and richness.
Notes
- Serve immediately for the best texture, as cream sauces thicken as they cool.
- Add pasta water sparingly—use only enough to restore shine and creaminess.
- Reheat gently in a pan with a splash of cream or water to avoid separating.
- Use freshly grated Parmesan for a smoother sauce; pre-grated versions may not melt as well.
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