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Fettuccine with Lobster and Shrimp in a Shallot and White Wine Sauce

Source of Recipe

Courtesy of: Central Market


Recipe Introduction

6 servings

List of Ingredients

3 (8 - 10 ounce) lobster tails, steamed
6 cups water
1 1/2 pounds medium shrimp
1/2 cup unsalted butter
4 large shallots, sliced thinly
1 1/2 cups dry white wine
1/4 cup lemon juice
1/4 cup minced parsley
3 tablespoons arugula
1/4 teaspoon salt
1/2 teaspoon pepper
1 pound fettuccine


Recipe

Cut lobster tail segments into bite-sized pieces. Set aside.

Bring six cups of water to a boil. Add shrimp and cook 3 - 5 minutes or just until shrimp turn pink. Drain and rinse with cold water, peel, de-vein and set aside.

Melt butter in a large skillet over medium heat. Add shallots and sauté until tender. Add wine and cook over high heat for 3 minutes. Stir in lemon juice, reduce heat and simmer for 1 minute, then remove from heat. Stir in parsley, arugula, salt and pepper. Add lobster and shrimp to shallot mixture. Cook over low heat until seafood is hot.

Cook pasta according to package directions. Add to seafood mixture, toss well. Serve with lemon slices.