Shrimp, Crab and Lobster Linguine with White Sauce
Shrimp, Crab and Lobster Linguine with White Sauce
- Level: Intermediate
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 1360
- Total Fat
- 52
- Saturated Fat
- 28
- Carbohydrates
- 104
- Dietary Fiber
- 6
- Sugar
- 12
- Protein
- 116
- Cholesterol
- 824
- Sodium
- 2328
- Total: 45 min
- Active: 45 min
- Level: Intermediate
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 1360
- Total Fat
- 52
- Saturated Fat
- 28
- Carbohydrates
- 104
- Dietary Fiber
- 6
- Sugar
- 12
- Protein
- 116
- Cholesterol
- 824
- Sodium
- 2328
- Total: 45 min
- Active: 45 min
Ingredients
Shrimp, Crab and Lobster Linguine:
1 tablespoon grapeseed oil
Pink Himalayan salt and freshly ground black pepper
1 pound linguine
3 tablespoons unsalted butter
8 ounces large shrimp, shelled, deveined and diced into 1/2-inch chunks
2 tablespoons minced garlic
1/2 cup fine crabmeat
1/2 cup lump crabmeat
Two 2-pound lobster tails, steamed and diced into 1/4-inch chunks
White Sauce:
4 tablespoons (1/2 stick) butter
1/2 cup diced onion
3 tablespoons minced garlic
2 tablespoons all-purpose flour
Pink Himalayan salt and freshly ground black pepper
3 cups half-and-half
2 tablespoons grated Parmesan, plus more for serving
Fresh basil leaves, for garnish
Directions
- For the shrimp, crab and lobster linguine: Bring a pot of water to a boil. Add the grapeseed oil and 2 tablespoons salt. Add the linguine and cook according to package instructions. Drain and set aside.
- Coat a large skillet over medium-high heat with the butter. Sprinkle the shrimp with salt and pepper. Add the garlic and shrimp to the skillet and cook until the shrimp is pink, 1 minute. Add the fine crabmeat and lump crabmeat; mix well for 1 minute. Add the lobster and cook, stirring, until all the seafood is heated through, another minute. Remove the pan from the heat and set aside.
- For the white sauce: Melt the butter in a large saucepan. Add the onion and garlic; cook until tender, 3 minutes. Add the flour, 1 teaspoon salt and 1/4 teaspoon pepper; mix well. Slowly stir in the half-and-half. Add the Parmesan and cook until the sauce thickens, 4 minutes.
- To serve: Divide the pasta among 4 serving bowls. Add the seafood medley. Top with white sauce, sprinkle with Parmesan and garnish with basil.
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Jack F.
<div>Just made this not 20 minutes ago! EXCELLENT. I did this because I did not want to go to St. Elmos and get their crab and shrimp Linguine. I wanted to be able to add lobster.</div><div><br /></div><div>Used real Parmesan Reggiano too.<br /></div>
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