SweetRecipe: Shrimp (and lobster) Fettuccini

These past couple of days…..or weeks (hey, who’s counting), I’ve found myself in a cooking lull. I just haven’t been inspired to head into the kitchen and whip up something worth salivating over.

All that has changed!

Now that all the holiday eating is basically over it is back to my healthy eating lifestyle, of kale, spinach, lean meat and brown rice/gluten free everything…yummm!

Tonight on the menu I made my boyfriend (who basically never cooks) and I Shrimp “and lobster” Fettuccini. Why do I have lobster in quotation marks you ask? Well, we had 1 little lobster tail leftover from his mother’s Christmas dinner that we split in half and just added to the dish, but it was an amazing addition.


What you will need:

-brown rice fettuccini

-1/2 unsalted butter

-peeled and deveined shrimp

-fresh parsley (to garnish)

-red pepper flakes



-dry white wine (pinot grigio)

-minced garlic

-grated parmesan

-green onions

-1/2 a lemon


Step One:

In a pot, you want to bring water to a boil, seasoning it with a dash or 3 of salt (flavors the pasta).

Add your pasta with a cap full of EVOO (keeps the pasta from sticking)

Let your pasta boil for about 10-11 minutes.

After it has boiled to an al dente texture, pour out the water and let it sit aside (pour cold water over the pasta in order to stop the cooking)

Step Two:

While your pasta is boiling, in a large pan, you want to add half of your butter to the pan on medium temperature.

Once the butter is melted, add your garlic (about 1 tbsp) and green onions, and let that simmer for about a minute.

Once a minute has passed, add 1/4 cup of the dry white wine and the juice from the lemon, and let that simmer/ reduce for another minute.

Step Three:

Add your shrimp “and lobster” to the sauce and let that simmer until the shrimp and lobster are pink (flipping to ensure both sides are cooked through) (about 5 minutes). Sprinkle a dash or two of red pepper flakes as well as salt and pepper for taste.

Remove from the the fire and add your pasta back into the pan and toss gently in order to coat the pasta with the buttery and garlic flavors. You should have a little butter leftover, take that and add it to the pasta mixture and continue to toss until everything is evenly coated.

Step Four:

Serve, garnish with parsley and enjoy. Sprinkle some parmesan cheese on top if you would like for some extra flavor.

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