SHRIMP AND LOBSTER ALFREDO RECIPES

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COPYCAT RED LOBSTER SHRIMP LINGUINI ALFREDO RECIPE ...



Copycat Red Lobster Shrimp Linguini Alfredo Recipe ... image

Make your own Red Lobster-inspired Shrimp Linguini Alfredo pasta to taste the sea! Recreate this classic dish with our easy and affordable recipe.

Provided by Andrea

Total Time 35 minutes

Prep Time 20 minutes

Cook Time 15 minutes

Yield 3

Number Of Ingredients 13

1 tbsp olive oil
3 cloves minced garlic
½ lb peeled and deveined baby shrimp
2 tbsp unsalted butter
1 ¾ tbsp all-purpose flour
4 oz cubed cream cheese
½ cup grated or powdered parmesan cheese
¼ cup white wine vinegar
2 cups water
½ tsp sea salt
½ tsp ground black pepper
½ tsp chopped scallions
10 oz cooked and drained linguini

Steps:

  • Pour olive oil into a large pan over medium-low heat. Wait until it’s warm.
  • Add garlic and cook until fragrant.
  • Next, add the baby shrimps and sauté for 3 minutes until they turn pink and tender.
  • Remove the shrimps from the pan and set aside.
  • Add cream cheese. Continue stirring.
  • Add Parmesan cheese and white wine vinegar while continuously stirring to fully combine all ingredients.
  • Gradually add water. Stir until the sauce thickens.
  • Add sea salt and black pepper to season.
  • Add the shrimps and scallions.
  • Add the linguini. Mix to coat the pasta noodles completely.
  • Garnish with scallions and sprinkle with Parmesan cheese.
  • Serve while warm. Enjoy!

Nutrition Facts : Calories 754.00kcal, CarbohydrateContent 77.00g, CholesterolContent 243.00mg, FatContent 32.00g, FiberContent 3.00g, ProteinContent 37.00g, SaturatedFatContent 13.00g, ServingSize 3.00 , SodiumContent 1,467.00mg, SugarContent 4.00g

SEAFOOD ALFREDO RECIPE | ROBERT IRVINE | FOOD NETWORK



Seafood Alfredo Recipe | Robert Irvine | Food Network image

Provided by Robert Irvine : Food Network

Categories     main-dish

Total Time 1 hours 0 minutes

Cook Time 1 hours 0 minutes

Yield 6 servings

Number Of Ingredients 17

4 tablespoons butter
2 ounces all-purpose flour 
4 cups whole milk 
Kosher Salt 
White pepper
1 cup grated Parmesan
12 ounces lump crabmeat 
30 large shrimp (21/25 count), peeled and deveined
Kosher salt and freshly ground black pepper
2 tablespoons grapeseed oil 
3 cloves garlic, sliced 
3 pounds (cooked weight) cooked fettuccine
1 tablespoon lemon juice 
1/4 cup chicken stock 
1/2 cup heavy cream 
3 large egg yolks 
2 tablespoons chopped chives 

Steps:

  • For the bechamel sauce: Melt the butter in a saucepan. Whisk in the flour and cook for 2 to 3 minutes, stirring constantly. Slowly whisk in the milk. Simmer for 20 minutes, stirring frequently to avoid burning. Season with salt and white pepper, then strain through a chinois and hold for later use.
  • For the seafood alfredo pasta: Bring a large pot of water to a boil to reheat the cooked pasta. In a saute pan or small saucepan, heat the bechamel sauce to a simmer. Add the Parmesan and stir to melt the cheese. Add the crabmeat and toss to warm.
  • Sprinkle the shrimp with salt and pepper. Heat a large saute pan over high heat. Add the grapeseed oil and then the shrimp to the pan. Cook for 1 to 2 minutes, then flip the shrimp and finish cooking, another 1 to 2 minutes. Remove the shrimp, leaving the oil in the pan. Hold the shrimp for plating.
  • Add the sliced garlic to the shrimp pan and saute until it just begins to brown around the edges. While the garlic is cooking reheat the pasta in the boiling water, about 1 minute. Strain the pasta, add it to the pan with the garlic and toss.
  • Add the bechamel and crab to the pasta and toss. Add the lemon juice, Chicken stock and cream and sprinkle with salt and pepper. Add the egg yolks and toss to incorporate. Cook for 1 minute to help thicken the sauce. Add the shrimp and toss.
  • Divide the pasta and shrimp evenly between serving plates and garnish with chopped chives.

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