Creamy Lobster Alfredo Pasta with Spinach
A luxurious seafood pasta dinner that’s easy enough for weeknights but fancy enough for special occasions!
This Lobster Alfredo with Spinach combines tender chunks of succulent lobster, rich homemade Parmesan Alfredo sauce, and perfectly cooked fettuccine for the ultimate seafood pasta recipe. Add baby spinach for a fresh twist, and you’ve got an elegant, restaurant-style dinner ready in under 40 minutes!
Ingredients:
For the Creamy Alfredo Sauce:
3 tbsp unsalted butter
3 cloves garlic, minced
1½ cups heavy cream
1 cup freshly grated Parmesan cheese
Salt & black pepper, to taste
Pinch of nutmeg (optional)
½ tsp lemon zest (optional, for brightness)
For the Lobster & Pasta:
8 oz fettuccine or linguine
8–10 oz cooked lobster meat (claw, tail, or both)
2 cups fresh baby spinach
1 tbsp olive oil or butter
Fresh chopped parsley, for garnish
Lemon wedges, for serving
Instructions:
1. Bring a large pot of salted water to a boil.
Cook the pasta al dente according to the package directions. Reserve ½ cup of pasta water, then drain.
2. In a large skillet, heat olive oil or butter over medium heat.
Add spinach and cook for 1–2 minutes until wilted.
Add lobster meat and sauté gently for 1–2 minutes until warmed through. Set aside.
3. In the same skillet, melt the butter. Add garlic and sauté until fragrant (30–60 seconds).
Pour in heavy cream and bring to a simmer. Stir for 3–4 minutes.
Slowly add Parmesan cheese, whisking until smooth and creamy.
Season with salt, pepper, nutmeg, and lemon zest if using.
4. Add the cooked pasta, lobster, and spinach to the Alfredo sauce.
Toss everything gently to coat. Add a splash of pasta water if sauce is too thick.
Serve warm, topped with extra Parmesan, chopped parsley, and lemon wedges.
Tips:
Best Lobster Tip: Use fresh lobster meat if available, or opt for high-quality frozen lobster tail or claw meat.
Make It Your Way: Substitute shrimp or scallops for a delicious seafood twist.
Lobster Alfredo, Seafood Pasta, Creamy Pasta, Homemade Alfredo
