Overboard Seafood Linguine Alfredo

• Seafood

  • 2 Lobster tails, cut into large pieces (about 3/4 c.
  • 8 oz Lump crab, jumbo
  • 1 lb Shrimp

• Produce

  • 1 cup Asparagus
  • 3 Lg. garlic cloves
  • 8 oz Mushrooms
  • 1 Parsley
  • 1 Shallot
  • 1/2 cup Sun dried tomatoes

• Pasta & Grains

  • 1 lb Linguine, cooked

• Baking & Spices

  • 1 Kosher salt and white pepper
  • 1 Pepper

• Oils & Vinegars

  • 3 tbsp Grapeseed oil

• Dairy

  • 1 1/2 stick Butter
  • 1 1/4 cup Heavy cream
  • 1/3 cup Parmesan, grated heaping
  • 1/2 cup Romano, grated heaping

Found on saygraceblog.com

Description

Ingredients

• 1 lb. linguine, cooked
• 1 lb. shrimp, 50-60 count, deveined
• 2 lobster tails, cut into large pieces (about ¾ c.)
• 3 T. grapeseed oil
• 1 shallot, minced
• 3 lg. garlic cloves, minced
• Kosher salt and white pepper
• 1 c. asparagus, ½ inch cut
• 8 oz. sliced mushrooms
• 8 oz. jumbo lump crab, drained well
• ½ c. julienned sun-dried tomatoes
• ½ c. grated romano (heaping)
• ⅓ c. grated parmesan (heaping)
• 1 and ½ stick butter
• 1 and ¼ c. heavy cream
• crushed pepper, optional to taste
• parsley, optional garnish

Directions

• 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!