Fettuccine with Lobster and Shrimp in a Shallot and Wine Sauce

Make an elegant seafood main dish by combining steamed lobster and shrimp with a light wine sauce and serving over cooked pasta. 

Yield: 6 servings
Recipe from Coastal Living

More From Coastal Living


  • 3 (8- to 10-ounce) lobster tails, steamed
  • 6 cups water
  • 1 1/2 pounds medium shrimp
  • 1/2 cup unsalted butter
  • 4 large shallots, diced
  • 1 1/2 cups dry white wine
  • 1/4 cup fresh lemon juice
  • 1/4 cup minced Italian parsley
  • 3 tablespoons minced arugula
  • 1/4 teaspoon fine sea salt
  • 1/2 teaspoon freshly ground pepper
  • 16 ounces uncooked fettuccine
  • Lemon slices
  • Garnish: one steamed lobster


  1. Cut shell of lobster tail segments lengthwise on top and underside. Pry open tail segments; remove meat. Cut into bite-size pieces. Set aside.
  2. Bring 6 cups water to a boil; add shrimp, and cook 3 to 5 minutes or just until shrimp turn pink. Drain and rinse with cold water. Peel shrimp; devein, if desired. Set aside.
  3. Melt butter in a large skillet over medium-high heat (do not brown). Add shallots; sauté until tender. Add wine, and cook over high heat 3 minutes. Stir in lemon juice; reduce heat, and simmer 1 minute. Remove from heat; stir in parsley and next 3 ingredients.
  4. Add lobster and shrimp to shallot mixture; cook over low heat until seafood is hot, stirring often.
  5. Cook pasta according to package directions; drain. Add hot cooked pasta to seafood mixture; toss well. Serve with lemon slices. Garnish, if desired.
My Notes

Only you will be able to view, print, and edit this note.

Add Note

Fettuccine with Lobster and Shrimp in a Shallot and Wine Sauce Recipe at a Glance

More Recipes Like This

  1. Enter at least one ingredient

Do you love cookies?

Cookie Countdown
We do too! Get your favorite holiday cookies delivered to your inbox.(Nov.-Dec.)
We Respect Your Privacy. Privacy Policy