Overboard Seafood Linguine Alfredo
This Seafood Linguine Alfredo goes overboard with decadent lobster, sweet jumbo lump crab, tender shrimp and vegetables in a creamy, cheesy, buttery white sauce.
Ingredients
- 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
Instructions
- 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!
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