Smoked Seafood Fettuccine

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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Smoked Seafood Fettuccine Alfredo

This smoked seafood fettuccine recipe is really very simple but it looks and tastes like something from a 5-star restaurant and is sure to impress even the most discriminating palates. PLUS, this is a very romantic meal if you are looking to cook up something for someone special on Valentine’s Day.

Important Information
  • 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
What You’ll Need
  • 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)
Prepare the Lobster

Cut a slit along the top of the tail from the front all the way back to where the tail fin begins.

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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

Prepare the Shrimp

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.

Getting the Smoker Ready

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.

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.

Smoking the Seafood

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


Making the Alfredo Sauce for Fettuccine

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.


Putting it All Together

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!


Making the Caprese Skewers


  • 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.   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.



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About the Author

Long time Industrial Engineer turned self-proclaimed fire poker, pitmaster and smoke whisperer and loving every minute of it!

3 Comments on this article. Feel free to join this conversation.

  1. Heath F May 11, 2014 at 9:52 pm - Reply


  2. Deb March 20, 2014 at 11:58 am - Reply

    This is a recipe that i will give a whirl to! I absolutely love lobster & shrimp! Great recipe & pictures!

  3. Kurt February 16, 2014 at 4:22 pm - Reply

    What do you think of Tragger Grills/Smokers?

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