Creamy Takeout-Style Seafood Fettuccine

Directions

Cook the Pasta:

1. Bring a large pot of well-salted water to a boil. Add the fettuccine and cook according to package directions until al dente — tender but still firm to the bite. Stir occasionally to prevent sticking.
2. Once cooked, reserve ½ cup of the starchy pasta water, which helps adjust the sauce’s consistency later. Drain the pasta and set aside, keeping it warm.

Prepare the Shrimp & Lobster:

1. In a large skillet, heat the olive oil and 1 tablespoon of the butter over medium-high heat. When the butter begins to foam slightly, it’s ready for the seafood.
2. Lightly season the shrimp with salt and freshly cracked black pepper. Place them in the hot skillet in a single layer. Sear for 2–3 minutes per side until they turn opaque and pink, with golden edges. Avoid overcrowding the pan to ensure even browning.
3. Add the cooked lobster claw to the skillet just long enough to warm through gently — about 1 minute. Remove the shrimp and lobster from the pan and set aside to prevent overcooking.

Make the Sauce:

1. In the same skillet (without wiping it clean), melt the remaining tablespoon of butter over medium heat. Add the minced garlic and sauté for about 30 seconds until fragrant, being careful not to let it brown.
2. Pour in the heavy cream and stir to combine. Let it come to a gentle simmer, then whisk in the grated Parmesan cheese until melted and the sauce becomes smooth and slightly thickened. Taste and adjust with a pinch of salt and a few cracks of black pepper.

Combine: