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Instructions
- Bring a large pot of salted water to a boil and cook the fettuccine according to package instructions until al dente. Drain and set aside.
- In a large skillet, melt the unsalted butter over medium heat. Add minced garlic, and sauté for about 1 minute until fragrant.
- Pour in the heavy cream and bring to a gentle simmer. Reduce heat to low and stir in the grated Parmesan cheese until melted and smooth.
- Add spinach to the sauce, stirring until wilted. Season with salt, black pepper, and Italian seasoning to taste.
- Gently fold in the lobster meat, allowing it to warm through for about 2-3 minutes.
- Add the drained fettuccine to the skillet, tossing everything together until the pasta is well coated with the sauce.
- Serve immediately, garnished with chopped parsley for a fresh finish.
Chef’s Tips
- For added flavor, consider adding a splash of white wine to the sauce while it simmers.
- Using fresh, high-quality lobster will greatly enhance the taste of the dish.
- Feel free to substitute the fettuccine with your favorite pasta if desired.
Nutrition (per serving)
Approximate calories: 750, protein: 35g, carbs: 65g, fat: 40g
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