Garlicky Shrimp & Lobster Pasta

• 1/4 lb salted butter
• 2 tablespoons olive oil
• 1/4 cup chopped garlic
• 1 pint heavy cream
• 8 ounces freshly grated parmesan cheese (NOT "sprinkle cheese" or parmesan in a can-freshly grated is best; can use bagged shredded if need b)
• 1/2 lb fresh shrimp, cleaned & deveined
• 1/2 lb lobster, cut into bite size pieces
• 1/4 teaspoon ground nutmeg (fresh ground is best)
• 1 teaspoon fresh lemon juice
• salt & pepper
• 1/4 cup fresh basil, chopped
• 1 lb cooked pasta, of your choice (I usually use penne or fusilli)

1. In large skillet slowly melt the butter over medium-high heat.
2. While it's melting add the olive oil (this should keep it from burning).
3. Butter/oil should be bubbly but not browned.
4. Brown the garlic in the butter/olive oil, tossing to keep color even.
5. Be careful not to burn.
6. Lower heat slightly and add the heavy cream& nutmeg.
7. Stir, scraping bottom of the pan.
8. Simmer for 3 minutes, stirring OFTEN.
9. Once the cream has been incorporated thoroughly, add the cheese a little bit at a time.
10. Before adding more cheese, make sure the last bit has melted into the cream mixture.
11. Add the shrimp& lobster.
12. This should cook fairly quickly.
13. Salt& pepper to taste& toss w/cooked pasta& chopped basil.
14. Excellent in the summer served with May Wine or any slightly sweet white wine.
15. Also great with Peach Iced tea.

butter, olive oil, garlic, heavy cream, parmesan cheese, fresh shrimp, lobster, ground nutmeg, lemon juice, salt, fresh basil, pasta

Taken from www.food.com/recipe/garlicky-shrimp-lobster-pasta-83504 (may not work)