Name: sta with Grilled Garlic Butter Asparagus Recipe
Prep time: 20 min
Cook time: 20 min
Total time: 40 min
Cuisine: Cajun
Ingredients: 4 lobster tails (about 4-6 oz each), thawed if frozen; 1 tbsp olive oil; 1 tsp Cajun seasoning; 1/2 tsp garlic powder; 1/2 tsp salt; 1/4 tsp black pepper; 12 oz (340g) fettuccine; 2 tbsp butter; 2 garlic cloves, minced; 1 cup heavy cream; 1/2 cup grated Parmesan cheese; 1 tsp Cajun seasoning; 1/4 tsp salt; 1/4 tsp black pepper; 2 tbsp fresh parsley, chopped (plus extra for garnish); 1 lb (450g) asparagus, trimmed; 1 tbsp olive oil; 1 tbsp butter, melted; 1 garlic clove, minced; 1/2 tsp salt; 1/4 tsp black pepper

Jump to Recipe

Prepare to wow your senses and dinner guests alike with the show-stopping sta with Grilled Garlic Butter Asparagus. Imagine succulent chunks of Cajun-laced lobster tail nestled atop creamy Alfredo pasta, all finished with vibrant asparagus kissed by garlic butter and char. This luxurious yet approachable dish brings the flair of fine dining straight to your table and proves that a little Cajun magic, paired with the freshest ingredients, can create a meal you’ll crave again and again.

sta with Grilled Garlic Butter Asparagus Recipe - Recipe Image

Ingredients You’ll Need

Gathering up ingredients for sta with Grilled Garlic Butter Asparagus couldn’t be simpler, but don’t be fooled—every item on this list brings something unique, from a pop of green and crunch to deep, creamy flavors and a whisper of heat. Picking high-quality components will truly elevate this meal and let every detail shine!

Lobster Tails: The star of the show, they cook up juicy and tender for a luxurious seafood bite.
Olive Oil: Brings out the Cajun flavors and helps everything sear beautifully.
Cajun Seasoning: Adds a smoky, spicy kick that defines this dish’s personality—adjust to taste.
Garlic Powder: Reinforces the savory garlic notes without overpowering the lobster.
Salt: Essential for bringing out every delicious flavor, both in seafood and veggies.
Black Pepper: Lends a subtle bite that balances out the richness.
Fettuccine: The classic pasta choice for Alfredo, perfect for catching every swirl of sauce.
Butter: Melts into the sauce and asparagus for unmatched richness and flavor.
Garlic Cloves: Fresh and pungent, garlic transforms both the sauce and the asparagus.
Heavy Cream: Provides the ultra-creamy base for the Alfredo sauce.
Parmesan Cheese: Not just for topping! It thickens and flavors the sauce from within.
Fresh Parsley: Adds a pop of color and fresh green brightness, both mixed in and as garnish.
Asparagus: Sweet and crisp, the ideal counterpoint to creamy pasta and seafood.

How to Make sta with Grilled Garlic Butter Asparagus

Step 1: Prepare the Lobster Tails

Channel your inner chef as you butterfly each lobster tail. Use sharp kitchen shears to slice down the shell’s top, then gently lift out the meat, keeping it attached at the base. This simple trick not only looks gorgeous but ensures the lobster cooks evenly and soaks up all the Cajun-spiced olive oil goodness you’ll brush on next. A quick sear brings out the lobster’s natural sweetness and infuses every bite with irresistible smoky flavor. Let them rest before chopping into generous morsels.

Step 2: Cook the Pasta

While your lobster sizzles, set fettuccine to boil in a large pot of well-salted water. Cooking it just to al dente keeps your pasta perfectly toothsome, ready to envelope every drop of creamy Alfredo later. Don’t forget to save half a cup of pasta water before draining—the secret to a luscious, silky sauce.

Step 3: Make the Cajun Alfredo Sauce

Melt butter in a skillet and gently sauté minced garlic until its fragrance fills the kitchen. Stir in heavy cream and bring to a simmer before adding Parmesan, cajun seasoning, salt, and pepper. Watch as the sauce thickens and transforms into a creamy, Cajun-kissed masterpiece. Toss in your pasta, turning until every strand is coated. If the sauce clings a bit too tightly, a splash of reserved pasta water works wonders for the perfect consistency. Finish with a flourish of fresh parsley for color and zip.

Step 4: Grill the Garlic Butter Asparagus

Lend your veg some love! Toss tender asparagus spears in a blend of melted butter, olive oil, minced garlic, salt, and pepper. Grilling in the same pan as the lobster (hello, bonus flavor!) gives asparagus a subtle smokiness and char, while the butter and garlic roast right in, making every spear irresistible. Keep them turning occasionally until tender and lightly blistered for that perfect balance of crunch and tenderness.

Step 5: Assemble and Serve

Now comes the fun part—bringing together all the elements of this sta with Grilled Garlic Butter Asparagus feast. Plate the rich, glistening fettuccine first, top generously with lobster, and neatly arrange garlicky asparagus spears alongside. A sprinkle of chopped parsley is all you need for a beautiful finish. Serve immediately and watch every plate vanish.

How to Serve sta with Grilled Garlic Butter Asparagus

Garnishes

For an elegant look, finish your sta with Grilled Garlic Butter Asparagus with a shower of extra parsley, freshly grated Parmesan, and maybe a wedge of lemon for those who love a citrusy pop. The bright green against the creamy sauce and pink lobster isn’t just pretty—it’s fresh-tasting and inviting.

Side Dishes

Though this dish is certainly swoon-worthy on its own, consider serving it with a side of crusty bread to mop up the Cajun Alfredo sauce, or a simple mixed greens salad drizzled with vinaigrette. These light, fresh sides offer a nice contrast and round out the meal beautifully.

Creative Ways to Present

For special occasions, try serving the lobster still in its shell perched atop the pasta—so dramatic! You can also roll small bundles of asparagus and pasta together for adorable individual servings, or arrange everything family-style for a stunning, shareable centerpiece. However you plate it, everyone will know something special’s on the table when you make sta with Grilled Garlic Butter Asparagus.

Make Ahead and Storage

Storing Leftovers

To keep sta with Grilled Garlic Butter Asparagus tasting its best after the first meal, pack any leftovers into airtight containers. Store the pasta and lobster together, and the asparagus separately if possible. Everything stays fresh in the fridge for up to 2 days.

Freezing

While the Alfredo sauce and lobster can technically be frozen, the texture may change when reheated (think slightly grainy sauce). For best results, enjoy sta with Grilled Garlic Butter Asparagus fresh, but if needed, freeze portions flat in a zip-top bag for up to 1 month. Thaw overnight in the fridge before reheating gently on the stove.

Reheating

The gentlest way to reheat is in a skillet over low heat, adding a splash of cream or milk to loosen the sauce and keep things creamy. Microwave works in a pinch, but do so in short intervals and stir well to avoid overcooking the lobster or drying out the asparagus.

FAQs

Can I use shrimp or chicken instead of lobster?

Absolutely! Sta with Grilled Garlic Butter Asparagus welcomes creativity—shrimp or even grilled chicken are both wonderful substitutes and pair beautifully with the Cajun Alfredo base. Adjust cooking times as needed to keep your protein tender and juicy.

Is it possible to make this recipe less spicy?

Of course! Simply start with half the amount of Cajun seasoning in both the lobster and sauce, then add more to taste at the end. This way, you’ll get all those great smoky flavors without overwhelming heat.

Can I prepare any components ahead of time?

Yes—you can cook the lobster, pasta, Alfredo sauce, and even grill the asparagus in advance. Store them separately and assemble just before serving for the freshest, most impressive presentation possible.

What kind of pasta can I use besides fettuccine?

Fettuccine is classic, but sta with Grilled Garlic Butter Asparagus shines with linguine, tagliatelle, or even penne if you want something that hugs the sauce! Use whatever pasta you enjoy most or have on hand.

How do I know when lobster tails are perfectly cooked?

Look for the meat to turn from translucent to opaque and white all the way through. A quick-check with a thermometer should read 140°F (60°C). Watch carefully—overcooked lobster gets rubbery, so pull it off the heat as soon as it’s ready!

Final Thoughts

This luxurious sta with Grilled Garlic Butter Asparagus brings together elegance, flavor, and comforting texture for a meal that feels truly special. Whether you’re looking to impress someone or just treat yourself, give this recipe a try—your taste buds will thank you, and you’ll be dreaming of that Cajun Alfredo magic long after the last bite.