This Seafood Linguine Alfredo goes overboard with decadent lobster, sweet jumbo lump crab, tender shrimp and vegetables in a creamy, cheesy, buttery white sauce.
Hey there! How was your Valentine’s weekend? Hubby and I celebrated with a cooking lesson at Sur la table. I just love that place and I have been trying to get in there for a class for ummmm…like say a year now! Now I understand why they book up so fast and why I never get called from the waiting list as there is a very small capacity. We enjoyed the Date Night: Romance In Italy class with Chef Kiluanji where we prepared Spaghetti alla Carbonara, Porcini Crusted Beef Tenderloin with a Chianti Reduction , Shaved Fennel and Pear Salad with Bitter Greens and Pecorino, and Espresso Chocolate Budino with Frangelico Cream. Everything was delicious by the way!
I loved getting to see the hubby wielding a knife on a cutting board for the first time! 🙂 For those of you who don’t know him, he’s a MASTER in the preparation of grits. However, in the 10 years that we’ve been together, I’ve never really seen him in the kitchen prepping or cooking anything else other than said “grits”. 🙂 Needless to say, I had to get a shot of him to preserve the memory as this will probably be the
last time we see him in the kitchen unless he’s cooking said “grits” of course first of many times to come! Everybody say, “Hi Willie!” 🙂
So needless to say, our romantic cooking class put us in the mood for even more Italian food at home. He wanted me to make one of his favorite meals which is why this delicious Overboard Seafood Linguine Alfredo is on the blog for you today. It’s packed with some of his favorite seafood and on the table in 30 minutes. I combine decadent lobster, sweet jumbo lump crab, tender shrimp, asparagus (his favorite), mushrooms, and sun-dried tomatoes in a creamy, cheesy, buttery white sauce. What a mouthful…LITERALLY! This meal is surely not lacking in any area in my opinion! You know how sometimes when you’re out for a meal and you find yourself fishing for more protein amongst your huge remaining pile of pasta. The worst!!!
So at home, I pack mine chock-full of seafood and veggies and it’s such a versatile dish that you can make it your own and combine it with whatever strikes your fancy. Oh and the alfredo sauce is nothing short of amazing as it’s creamy, rich and very flavorful from the garlic and the shallots that I incorporated into the dish. YUM, YUM, YUM said Willie, the satisfied hubby! I just love pleasing him!! 🙂
This yummy overboard pasta dish reminds me of the story of Jonah. You know the prophet that was thrown overboard to spare the lives of others around him as a result of his disobedience to God? He was swallowed by a GREAT fish and yet he still cried out to God in repentance and asked Him to be delivered and spared from death. WOW!! This man shows us that it’s never too late to repent and get it right. We serve a God of mercy and grace who’s just waiting with open arms for us to return to Him. Oh what an AWESOME God we serve!! So as you partake in this yummy Overboard Seafood Linguine Alfredo remember that God hears us even in times of what may feel like hopelessness just waiting to answer our prayer. Talk with you soon! Say Grace and enjoy!!
Overboard Seafood Linguine Alfredo
- 1 lb. linguine cooked
- 1 lb. shrimp 50-60 count, deveined
- 2 lobster tails cut into large pieces (about 3/4 c.)
- 3 T. grapeseed oil
- 1 shallot minced
- 3 lg. garlic cloves minced
- Kosher salt and white pepper
- 1 c. asparagus 1/2 inch cut
- 8 oz. sliced mushrooms
- 8 oz. jumbo lump crab drained well
- 1/2 c. julienned sun-dried tomatoes
- 1/2 c. grated romano heaping
- 1/3 c. grated parmesan heaping
- 1 and 1/2 stick butter
- 1 and 1/4 c. heavy cream
- crushed pepper optional to taste
- parsley optional garnish
- Heat a large saute pan over medium high heat.
- Add grapeseed oil, shallots, garlic, asparagus, mushrooms, sun-dried tomatoes and little kosher salt and white pepper to the pan. Saute for a few minutes .
- Season the shrimp and lobster with salt and white pepper and add to the pan.
- Cook for a few minutes until the shrimp and lobster are opague in color.
- In another large saute pan with high sides, melt the butter over low heat. Add the cream and combine well. Add kosher salt and white pepper.
- Stir in cheeses over medium heat until melted and smooth.
- Add cooked pasta and to the sauce to coat along with the seafood-veggie mixture and toss.
- Finally add lump crab without breaking up to warm through.
- Add crushed pepper if desired and garnish with parsley.
- Serve immediately. Say Grace and enjoy!
Alfredo Sauce adapted from allrecipes