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–+ servings
Lobster Spinach Alfredo

Lobster Spinach Alfredo

Indulge in the rich flavors of Lobster Spinach Alfredo. This creamy pasta dish is easy to make and perfect for special occasions or cozy dinners. Try it today!
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 people
Calories: 580
Ingredients Equipment Method Nutrition Notes

Ingredients
  

  • 8 ounces fettuccine pasta
  • 2 tablespoons unsalted butter
  • 2 cloves garlic, minced
  • 1 cup heavy cream
  • 1 cup grated Parmesan cheese
  • 8 ounces cooked lobster meat, chopped
  • 2 cups fresh spinach
  • to taste Salt and pepper
  • optional Red pepper flakes for a kick

Equipment

  • Large pot for boiling pasta
  • Skillet or frying pan
  • Wooden spoon or spatula
  • Colander for draining pasta
  • Kitchen knife

Method
 

  1. Boil water in a large pot, add salt, and cook the fettuccine until al dente. Drain and set aside.
  2. In a large skillet, melt the butter over medium heat. Add garlic and sauté until fragrant.
  3. Pour in the heavy cream and let it simmer. Stir in the Parmesan cheese until the sauce thickens.
  4. Add the cooked pasta, lobster, and spinach to the skillet. Toss until the spinach wilts and the lobster is heated through. Season with salt, pepper, and red pepper flakes if desired.

Nutrition

Calories: 580kcalCarbohydrates: 45gProtein: 30gFat: 30gSaturated Fat: 17gPolyunsaturated Fat: 2gMonounsaturated Fat: 10gCholesterol: 120mgSodium: 600mgPotassium: 570mgFiber: 2gSugar: 2gVitamin A: 20IUVitamin C: 10mgCalcium: 25mgIron: 10mg

Notes

Use fresh spinach instead of frozen for the best texture. Don’t skimp on the Parmesan—opt for the real stuff. Toasting the garlic in butter adds deeper flavor. Leftovers can be stored in an airtight container in the fridge for up to 3 days. Reheat gently on the stovetop with a splash of cream. For a lighter version, consider substituting half-and-half for heavy cream or try using zucchini noodles instead of pasta for a low-carb option.
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