We all love the classics like smoked ribs, shrimp, brisket, etc. but it’s also really great to find ways to use these classics in everyday meals whether it’s for a purpose or just to use up leftovers.
With Valentine’s Day coming up, I’ve been thinking about my wife’s affinity for pasta and all things Italian and how to incorporate some of my delicious smoked shrimp and lobster into a nice fettuccine.
This smoked seafood fettuccine recipe is what I came up with and I think you’ll find that the smoked seafood certainly takes it up a notch.
I served this to my family with Caprese skewers, which are a twist on an Italian classic and perfect for a romantic meal. I’ve included the recipes for the Caprese skewers and homemade Alfredo sauce in this edition of the newsletter.
A perfect meal for Valentine’s Day or almost any day for that matter!
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- Prep Time: 30 minutes
- Yield: 6 servings
- Cook Time: 1 hour
- Smoker Temp: 225°F
- Meat Finish Temp: 140°F
- Recommended Wood: Apple or Pecan
- 1 small lobster per person, (4-5 oz)
- 1 lb of medium shrimp
- Jeff’s rub (purchase recipe here)
- 2 lbs of fettuccine pasta
- Alfredo sauce (recipe below)
- Caprese Skewers (recipe below)
- Garlic bread (optional)
Cut a slit along the top of the tail from the front all the way back to where the tail fin begins.
Lay the lobsters shell side up on a Bradley rack and they are ready for the smoker.
Note: for a more detailed article on smoking lobster tails, see smoked lobster
If the shrimp are frozen, place them in a colander and run cold water over them for several minutes.
Remove shells and tails and place them in a bowl for seasoning
Drizzle about ½ cup of olive oil over the shrimp and stir to coat. Then sprinkle on about a tablespoon of my rub.
Stir to coat well.
These shrimp were fairly small and I wanted to use my Bradley rack so I quickly skewered them with extra long (4-inch) toothpicks to make sure they could not fall through the holes.
About 3 per toothpick.
The shrimp are now ready for the smoker.
Both lobster and shrimp cook very quickly (an hour or less) so I recommend using a smoker that is quick and easy to setup if you have one available. The Bradley electric, Masterbuilt electric, and Landmann Propane are just a few smokers that come to mind but there are many other smokers, even inexpensive ones that are perfect for small projects such as this.
Set up your smoker for cooking at about 225°F with pecan or apple wood.
Here’s some information that I have written on various smokers.
- Bradley 4-Rack Digital Smoker – An electric smoker that is fully automated and keeps the temperature where you set it. It also keeps the smoke flowing via an automated mechanism that moves a new wood puck into the smoker every 20 minutes. See this smoker and read reviews on Amazon.com
- Weber Smokey Mountain 22.5 Smoker – the king of charcoal water smokers. Add charcoal, water and wood and you’re good to go for several hours. 3 dampers on the fire bowl allow you to dial in the air perfectly for maintaining perfect smoking temperatures. See this smoker and read reviews on Amazon.com
- Big Green Egg – Ceramic cooker that uses charcoal. Add lump charcoal, light it and add some wood.. set the top and bottom vent and you’re good to go for hours on end due to the thick walls that hold heat incredibly well.
- Great Outdoors Smoky Mountain Propane Smoker – A propane smoker that works exceptionally well. I have had mine for more than 8 years and it still works great. See this smoker and read reviews on Amazon.com
- More smokers on the way..
Note: In colder weather, it is advisable to preheat the smoker at least an hour or more before you are wanting to use it. Keep the door closed as much as possible and even skip basting if necessary to maintain proper smoking temperatures.
Place the lobster tails in the smoker first since it will take about 45-60 minutes. After about 30 minutes, place the shrimp in the smoker. This should get the lobster and the shrimp done at about the same time.
Estimated cook times are as follows:
4-5 oz lobster tails: 45-60 minutes, will be bright red/orange and about 140-145°F in the center
Medium shrimp (40-50/lb): 20-25 minutes, will turn from translucent to opaque
Note: This can be done while the lobster and shrimp are smoking.
Alfredo Sauce: (enough for 2 lbs of uncooked pasta)
- 2 cups fresh parmesan cheese, shredded
- 2 cups heavy whipping cream
- 2 sticks butter
- sea salt and coarse pepper
Place 1 3/4 cups of the shredded cheese in a large bowl; set aside the remaining cheese for later. In a saucepan, heat the butter and cream over low heat until the butter is melted (about 10 minutes). Do not boil or turn up the heat. Pour the heated cream and butter over the parmesan and stir to melt. Pour over cooked, drained pasta and toss to coat with sauce. Add the remaining parmesan and toss gently. Season to taste with salt and pepper.
Remove lobster meat from shell and slice each into 6-8 medallions.
Place fettuccine onto plate with 7-8 shrimp and lobster medallions. Serve immediately!
- 12 grape tomatoes
- 12 miniature fresh mozzarella balls
- 12 fresh basil leaves
- 12 toothpicks
- 1 cup balsamic vinegar
Use the balsamic to make a reduction and set aside to cool. If you need instructions for how to make balsamic reduction, follow this link. http://www.yumsugar.com/How-Make-Balsamic-Reduction-22636318 Cut a small slice off the stem end of each tomato so they will sit flat on the plate. Pinch the stems off the basil leaves and discard. Rinse the leaves and pat dry with a paper towel.
To assemble: slide the mozzarella ball, a folded basil leaf and a tomato onto each toothpick and set upright in the plate. You can drizzle the skewers with a few drops of olive oil and season with salt and pepper or you can leave them plain. Use a spoon to drizzle a bit of the balsamic reduction over each skewer.
Get the Digital Recipes for Jeff’s Rub and Sauce
***Note: you get the Texas style rub recipe free with your order!
If I could give these recipes away, I would do that. I really want you to have them! But, then, this is how I support the newsletter, the website and all of the other stuff that we do here to promote the art of smoking meat.
Read these recent testimonies:
Love the sauce and rubLove the sauce and rub recipes. So far I have used them on beef ribs, pork ribs, and different chicken parts. Can't wait to do a beef brisket. Texas rub is great as well! ~Peter S.
I tried the rub on a beef..I tried the rub on a beef brisket and some beef ribs the other day and our entire family enjoyed it tremendously. I also made a batch of the barbeque sauce that we used on the brisket as well as some chicken. We all agreed it was the best sauce we have had in a while. ~Darwyn B.
Love the original rib rubLove the original rib rub and sauce! We have an annual rib fest competition at the lake every 4th of July. I will say we have won a great percent of the time over the past 15 years so we are not novices by any means. However, we didn't win last year and had to step up our game! We used Jeff's rub and sauce (sauce on the side) and it was a landslide win for us this year! Thanks Jeff for the great recipes. I'm looking forward to trying the Texas style rub in the near future! ~Michelle M.
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