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 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 and homemade Alfredo sauce as well.

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 lobster tail 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)
  • Garlic bread (optional)
Please 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.

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

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

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.

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

Medium shrimp (41-50/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 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.

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

Ingredients:

  • 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.

Please 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.

Purchase the Formulas for Jeff's Rub and Sauce
**Instant Download!**
Jeff's Original Rub Recipe
Jeff's Barbecue 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.

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I recently purchased both recipes. The files did not come thru right but Jeff was prompt to get it fixed. I tried them both last weekend and they were a huge hit. I followed his burnt ends recipe to the letter and my neighbors thought I was some master chef! Thanks Jeff!  -Susan T.
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Love 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.
Love 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.
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.

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Printable Recipe

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
Course: Entree, Main
Cuisine: Hot Smoking, Italian

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!
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