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Lobster Alfredo with Spinach Recipe

Lobster Alfredo with Spinach Recipe
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★★★★★

4.8 from 13 reviews

This rich and creamy Lobster Alfredo with Spinach combines succulent lobster tails with tender fettuccine pasta tossed in a luxurious Parmesan cream sauce, enhanced by fresh spinach for a hint of color and nutrition. Perfect for a special dinner or seafood indulgence, this recipe balances decadence with fresh flavors.

Ingredients

Scale

Seafood

  • 2 lobster tails (about 8 oz / 225 g each), cooked and chopped

Pasta

  • 8 oz (225 g) fettuccine or linguine pasta

Sauce

  • 3 tablespoons butter
  • 2 cloves garlic, minced
  • 1 cup heavy cream
  • ½ cup grated Parmesan cheese
  • Salt and black pepper, to taste
  • 1 tablespoon olive oil

Vegetables

  • 2 cups fresh spinach leaves

Optional Garnish

  • Chopped parsley for garnish
  • Extra grated Parmesan cheese

Instructions

  1. Cook the Pasta: Bring a large pot of salted water to a boil. Cook the pasta according to package directions until al dente. Drain and set aside, reserving ½ cup of pasta water for later use in adjusting sauce consistency.
  2. Cook the Lobster (if not pre-cooked): Bring a pot of salted water to a boil. Boil the lobster tails for 5–6 minutes until they turn opaque and are cooked through. Remove the meat from the shell and chop into bite-size pieces.
  3. Make the Alfredo Sauce: In a large skillet, melt butter over medium heat. Add minced garlic and sauté for 30 seconds until fragrant. Pour in heavy cream and allow it to gently simmer for 2–3 minutes. Stir in grated Parmesan cheese until the sauce becomes smooth and creamy. Season with salt and black pepper to taste.
  4. Add Spinach and Lobster: Add the fresh spinach leaves to the sauce and cook for 1–2 minutes until wilted. Then fold in the chopped lobster pieces, mixing gently to combine.
  5. Combine with Pasta: Add the cooked pasta directly into the skillet with the sauce. Toss everything together to coat the pasta evenly. If the sauce is too thick, add a bit of the reserved pasta water gradually until the desired consistency is achieved.
  6. Serve: Plate the pasta immediately while hot. Garnish with chopped parsley and additional grated Parmesan cheese if desired. Serve and enjoy your luxurious Lobster Alfredo with Spinach.

Notes

  • For the best flavor, use fresh lobster tails if possible; however, pre-cooked lobster tails can be substituted to save time.
  • Reserve pasta water as it helps loosen the sauce without diluting flavor.
  • You can substitute heavy cream with half-and-half for a lighter sauce, but the sauce will be less rich.
  • Make sure not to overcook the lobster to maintain its tender texture.
  • Gluten-free pasta can be used for a gluten-free version of this dish.
  • Leftovers can be stored in an airtight container in the refrigerator for up to 2 days; reheat gently to avoid curdling the sauce.

Nutrition

Keywords: lobster alfredo, seafood pasta, lobster tails, creamy pasta, fettuccine alfredo, spinach pasta, easy seafood recipe, dinner, Italian-American seafood

Find it online: https://maicook.com/lobster-alfredo-with-spinach-recipe-2/