Creamy Seafood Fettuccine (Takeout Style)

Directions

Cook the pasta

Bring a large pot of generously salted water to a boil. Cook the fettuccine until al dente, stirring occasionally to prevent sticking. Before draining, reserve ½ cup of the pasta cooking water. Drain the pasta and set aside. The reserved water will help loosen and emulsify the sauce later.

Prepare the shrimp and lobster

Heat the olive oil and 1 tablespoon of the butter in a skillet over medium heat. Season the shrimp lightly with salt and freshly cracked black pepper, then sear them for 2–3 minutes per side until pink, opaque, and lightly golden. Add the lobster claw meat just long enough to warm it through, taking care not to overcook. Remove the seafood from the skillet and set aside.

Make the sauce

In the same skillet, melt the remaining butter over medium heat. Add the minced garlic and sauté gently until fragrant, about 30–60 seconds, stirring constantly so it doesn’t brown. Pour in the heavy cream and bring to a gentle simmer. Stir in the Parmesan cheese, salt, and black pepper, allowing the sauce to thicken slightly and become smooth and glossy.

Combine