A few years ago on Valentine's week I had been thinking about Abi's affinity for pasta and all things Italian and how to incorporate some of my delicious smoked shrimp and lobster into a nice fettuccine. She helped me and this is what we came up with.

I think you'll find that the smoked seafood certainly takes it up a notch and certainly makes it “Valentine's Day” worthy.

I like to serve this 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, homemade balsamic reduction and homemade Alfredo sauce as well.

Enjoy!

Helpful Information
  • Prep Time: 30 minutes
  • Cook Time: 1 hour
  • Smoker Temp: 225°F
  • Meat Finish Temp: 140°F
  • Recommended Wood: Apple or Pecan
What You'll Need
  • 1 or more lobster tails per person, (4-5 oz)
  • 1 lb of medium shrimp (41-50 count)
  • Jeff's original rub (Purchase formula here | Purchase bottled rub)
  • 1 lb of fettuccine pasta
  • Alfredo sauce (recipe below)
  • Caprese Skewers (recipe below)
  • Balsamic reduction (recipe below)
  • Garlic bread (optional)
IMG 0244Please note that my rubs and barbecue sauce are now available in 2 formats– you can purchase the formulas and make them yourself OR you can buy them already made, in a bottle, ready to use.

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.

IMG 2664 2000x1333 1

Lay the lobsters shell side up on a Bradley rack and they are ready for the smoker.

IMG 2667 2000x1333 1

Note: Click HERE for more detailed instructions on how to smoke lobster tails

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

IMG 2665 2000x1333 1

Drizzle about ½ cup of olive oil over the shrimp and stir to coat. Then sprinkle on about a tablespoon of my original rub (Purchase formula here | Purchase bottled 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. A Weber grill pan or even a simple cooling rack also works well.

About 3 per toothpick.

IMG 2669 2000x1333 1

The shrimp are now ready for the smoker.

Getting the Smoker Ready

Set up your smoker for cooking indirect at about 225°F with pecan and/or apple wood.

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.

The lobsters only take about 40 minutes in the smoker. While they are smoking away, drizzle them with a mixture containing 1 stick of melted butter and 2 TBS of Jeff's original rub (Purchase formula here | Purchase bottled rub).

Estimated cook times are as follows:

4-5 oz lobster tails: 45-60 minutes, will be bright red/orange and about 140°F  in the center

IMG 2671 2000x1333 1

Medium shrimp (41-50/lb): 20-25 minutes, will turn from translucent to opaque.

IMG 2670 2000x1333 1

Making the Alfredo Sauce for Fettuccine

Note: This can be done while the lobster and shrimp are smoking.

Alfredo Sauce: (enough for 1 lb of uncooked pasta)

  • 1 cup fresh parmesan cheese, shredded
  • 1 cup heavy whipping cream
  • 1 stick butter
  • sea salt and coarse pepper

Place 3/4 cup 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 8 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.

IMG 2676 2000x1333 1

Putting it All Together

Remove lobster meat from shell and slice each into 6-8 medallions.

IMG 2672 2000x1333 1

Place fettuccine onto plate with 7-8 shrimp and lobster medallions. Serve immediately!

IMG 2691 2000x1333 1

Making the Caprese Skewers

Ingredients:

  • 12 grape tomatoes
  • 12 miniature fresh mozzarella balls
  • 12 fresh basil leaves
  • 12 toothpicks
  • 1 cup balsamic vinegar

Make Balsamic Reduction

This is pretty simple.. just add 1 cup of balsamic vinegar to a small sauce pan and bring it to a boil over medium heat. Turn the heat down and let it simmer for about 10-12 minutes or until it almost reaches the thickness that you like. The sauce will continue to thicken once it's removed from the heat so you'll want to remove it just prior to the thickness and viscosity of warm honey.

Set the balsamic reduction aside while it cools.

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 cooled balsamic reduction over each skewer.

Good stuff, man!!

IMG 2695 2000x1333 1

Order Jeff’s Rubs and Barbecue Sauce TODAY!
Jeff's Rubs and Sauce

✅ If you haven’t ordered my rubs or sauce yet you can do that HERE. They are the best thing you’ve ever tasted and it’s a great way to support what we do!

We ship blazingly fast and orders over $50 ship free!

Check them out! | Read the reviews

SHOP NOW

You can also order the formulas for my rubs and sauce and make these yourself at home. Grab those HERE and download immediately.

Jeff’s Smoking Meat Books
smoking-meat-book-cover

Smoking Meat: The Essential Guide to Real Barbecue – The book is full of recipes and contains tons of helpful information as well. Some have even said that “no smoker should be without this book”!

With more than 1000 reviews on Amazon.com and a rating of 4.7 out of 5 stars, it comes highly recommended and is a Bestseller in Barbecuing & Grilling books on Amazon.

AmazonBarnes & Noble | German Edition

smoke-wood-fire-book-cover

Smoke, Wood, Fire: The Advanced Guide to Smoking Meat – Unlike the first book, this book does not focus on recipes but rather uses every square inch of every page teaching you how to smoke meat. What my first book touched on, this second book takes it into much greater detail with lots of pictures.

It also includes a complete, step-by-step tutorial for making your own smoked “streaky” bacon using a 100 year old brine recipe.

Amazon | Barnes & Noble

Get Almost Anything at Amazon

If you enjoy the newsletter and would like to do something helpful, then..

The next time you decide to order something at Amazon.com, use THIS LINK to get there and we’ll get a small commission off of what you purchase.

Thank you in advance for using our special link: http://www.smoking-meat.com/amazon


Printable Recipe

IMG 2691 2000x1333 1
Print Recipe
5 from 1 vote

Smoked Seafood Fettuccine Alfredo

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. Here's the brainchild of that adventure!
Prep Time30 mins
Cook Time1 hr

Ingredients

  • 1 Lobster tail per person ((4-5 oz))
  • 1 lb Shrimp ((medium))
  • Jeff's original rub
  • 1 lb Fettuccine pasta
  • Garlic bread (((optional)))

Alfredo Sauce

  • 1 cup Parmesan cheese (, shredded (fresh))
  • 1 cup Heavy whipping cream
  • 1 stick Butter ((1/4 lb))
  • Sea salt ((to taste))
  • coarse black pepper ((to taste))

Instructions

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.
  • Lay the lobsters shell side up on a rack or grill pan and they are ready for the smoker.

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 original rub (Purchase formula here | Purchase bottled 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. A Weber grill pan or even a simple cooling rack also works well.
  • About 3 per toothpick.
  • The shrimp are now ready for the smoker.

Getting the Smoker Ready

  • Set up your smoker for cooking indirect at about 225°F with pecan and/or apple wood.

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.
  • While the lobsters are smoking, spread the tail open and drizzle with a mixture containing 1 stick of butter and 2 TBS of Jeff's original rub.
  • 4-5 oz lobster tails will take about 45-60 minutes and will be bright red/orange and about 140°F in the center when they are finished cooking.
  • Medium shrimp (41-50/lb) will take about 20-25 minutes to finish cooking and will turn from translucent to opaque when they are finished. Do not overcook.

Making the Alfredo Sauce for Fettuccine

  • Place 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 8 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!