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Overboard Seafood Linguine Alfredo

Felesha Bell
This Seafood Linguine Alfredo goes overboard with decadent lobster, sweet jumbo lump crab, tender shrimp and vegetables in a creamy, cheesy, buttery white sauce.
4.84 from 6 votes
Cook Time 30 mins
Total Time 30 mins
Servings 6


  • 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!
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