Tuna Fettuccine Alfredo

Oh my goodness, this paleo-friendly fettuccine alfredo is incredible. I honestly can’t believe that this is a cheese-free recipe! I used wild-caught canned tuna as my protein in this dish but the original recipe calls for lobster, which I’m sure is also amazing (I plan on trying it with lobster as soon as I can get some from my local grocery store!). This delicious recipe is from the new cookbook, Make it Paleo II, by Bill Stayley, Hayley Mason and Caitlin Grace Nagelson. They’ve given me permission to share their recipe with you guys – and I know you’re going to love it just as much as Roby and I did.

The recipes in this book are creative and there’s a perfect balance of easy recipes and recipes that are a bit more advanced. It’s this balance that makes me love this book as much as I do. It’s great for those new to the paleo diet and it’s also great for those of us with a bit more experience, looking for some variety in our meals. The recipes are all easy to understand and with this book in hand, you’ll have the confidence you need to prepare a delicious meal for your family and friends. And, despite the fact that this is a paleo cookbook, the recipes are sure to please anyone, regardless of diet.

I got to meet the authors at their book release party in Pittsburgh last month. Roby and I are moving to Pittsburgh in a few months and after spending the entire day searching for a place to live (in the freezing cold), their party was definitely the highlight of our day.

Make the lobster fettuccine alfredo from Make it Paleo II – and if you can’t get your hands on lobster, try subbing it with canned tuna like I did 🙂 You can honestly probably sub the lobster for any protein. It really is delicious!

Lobster Fettuccine Alfredo

Lobster Fettuccine Alfredo

5 from 1 review

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Ingredients

 

• ▢ 2 tablespoons ghee
• ▢ 2 cloves garlic smashed with the side of a knife and minced
• ▢ 2 teaspoons finely diced shallot
• ▢ 1/2 teaspoon sea salt
• ▢ 5 grinds black pepper
• ▢ 1 cup coconut cream
• ▢ 1/4 cup chicken stock
• ▢ 1 teaspoon nutritional yeast
• ▢ Four 2 ounce lobster tails, steamed (Ashley's note: I used 1 can of wild-caught tuna)
• ▢ 1 12-oz package Cappello’s grain-free fettuccine or 2 large zucchini, spiral-sliced
• ▢ 1/2 cup quartered cherry tomatoes
• ▢ 1 tablespoon chopped fresh parsley

Instructions

 

• Heat the ghee in a small sauce pan over medium heat. Add the garlic and shallot and sauté until translucent and fragrant, about 2 minutes. Turn the heat down to medium-low and season with the pepper. Add the coconut cream and whisk until smooth.
• Add the stock and nutritional yeast to the pot and continue to whisk until completely combined. Reduce the heat to low and allow the sauce to gently simmer while you prepare the rest of the dish, stirring every so often. The sauce is finished when it coats the back of spoon, about 30 to 40 minutes.
• (Ashley’s note: I used tuna instead of lobster so I skipped this part) Place the lobster tails in a steamer basket set over a pot of boiling water and steam for 8–10 minutes, or until the shells are bright red and the meat is opaque. Remove the cooked lobster tails from the pot and allow to cool.
• While the lobster tails are steaming and cooling, prepare the noodles. If using Cappellos noodles, prepare according to the instructions on the packaging. If using spiral-sliced zucchini, steam the noodles until just tender, about 13-15 minutes.
• Remove the lobster meat from the shells and rinse the meat under cold water to be sure it is free of any shell pieces. Chop the meat into bite-sized chunks and add it to the Alfredo sauce along with the tomatoes and parsley. Stir to combine evenly with the sauce. Plate the noodles, top with the sardine alfredo, and serve.

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