Lobster Alfredo with Spinach

 

Ingredients:

1 lb cooked lobster meat, chopped

12 oz fettuccine or pasta of your choice

2 tbsp butter

3–4 cloves garlic, minced

2 cups fresh baby spinach (can add more if you like)

1½ cups heavy cream

1 cup freshly grated Parmesan cheese

Salt and black pepper, to taste

Pinch of crushed red pepper flakes (optional)

1 tbsp lemon juice (brightens the richness)

Fresh parsley, chopped (for garnish)

 

Instructions:

1. Cook the Pasta

Boil fettuccine in salted water until al dente. Drain and set aside, reserving ½ cup pasta water.

2. Sauté Garlic & Spinach

In a large skillet, melt butter over medium heat.

Add garlic and sauté for 30 seconds until fragrant.

Add spinach and cook until just wilted (1–2 minutes).

3. Make the Alfredo Sauce

Lower heat and pour in the heavy cream. Simmer gently for 3–4 minutes.

Stir in Parmesan cheese gradually until melted and smooth.

Add lemon juice, salt, pepper, and red pepper flakes if using.

4. Add Lobster & Combine

Stir in the chopped cooked lobster and heat through for 1–2 minutes.

Toss in the cooked pasta and mix to coat. If too thick, add a splash of reserved pasta water.

5. Serve

Garnish with chopped parsley and extra Parmesan if desired. Serve hot!