shrimp linguini alfredo red lobster
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Lobster
Lobsters are a family (Nephropidae, synonym Homaridae[2]) of large marine crustaceans.
Lobsters have long bodies with muscular tails, and live in crevices or burrows on the sea floor. Three of their five pairs of legs have claws, including the first pair, which are usually much larger than the others. Highly prized as seafood, lobsters are economically important, and are often one of the most profitable commodities in coastal areas they populate.[3]
Commercially important species include two species of Homarus (which look more like the stereotypical lobster) from the northern Atlantic Ocean, and scampi (which look more like a shrimp, or a “mini lobster”) — the Northern Hemisphere genus Nephrops and the Southern Hemisphere genus Metanephrops.
Red Lobster Shrimp Alfredo
INGREDIENTS
- 2 tablespoons extra virgin olive oil
- 3 tablespoons minced garlic
- 1 pound medium shrimp
- 1/2 cup white wine
- 4 tablespoons butter
- 3 1/2 tablespoons all-purpose flour
- 2 cups heavy cream
- 3/4 cup grated Parmesan cheese
- 1/8 teaspoon salt
- 1/8 teaspoon white pepper
- 1/8 teaspoon cayenne pepper
- 1/4 teaspoon Italian seasoning
- 8 ounces linguine
PREPARATION
•Shell and clean shrimp, then allow to dry. For best results, use fresh shrimp and de-vein.
•Cook the pasta until al dente, then drain and set aside. Start the sauce while the pasta is cooking.
•Pour oil into a skillet and heat on medium.
•Reduce heat to medium-low, then place minced garlic in skillet and cook for 2 minutes.
•Add shrimp to the skillet, then cook for about 3 minutes, or until the shrimp change color.
•Remove shrimp and set aside.
•Adjust the heat on the pan to medium, then melt the butter.
•Slowly incorporate flour to the butter mixture with a spoon or whisk. Stir for about 2 minutes.
•Add heavy cream or half and half to the sauce. Whisk the mixture until the sauce thickens to preferred consistency.
•Add the seasonings, white wine and Parmesan cheese, then stir to incorporate.
•Dump the shrimp back into the sauce and stir to all shrimp evenly.
•Add the pasta to the skillet and gently toss to coat and distribute shrimp.
•Serve immediately.
Copycat Red Lobster’s Shrimp Pasta
ingredients
1/3 cup olive oil
3 cloves garlic, minced
1 pound shrimp, peeled, deveined and remove tails
2/3 cup clam juice or chicken broth
1/3 cup dry white wine
1 cup heavy cream
1/2 cup freshly grated Parmesan cheese
2 tablespoons lemon juice
2 tablespoons chopped parsley
1/4 teaspoon dried basil leaves, crushed
1/4 teaspoon dried oregano leaves, crushed
1 package (8 ounce size) linguine pasta, cooked and drained
directions
Heat oil in large skillet over medium-high heat. Add garlic; reduce heat to low. Simmer until garlic is tender. Add shrimp in same skillet and cook over medium-low heat until opaque. Remove; reserve liquid in pan. Add clam juice (I use the chicken broth when I’m out of clam juice); bring to a boil. Add wine; cook over medium-high heat 3 minutes, stirring constantly.
Reduce heat to low; add cream, stirring constantly. Add cheese; stir until smooth. Cook until thickened. Add shrimp to sauce. Heat through. Add remaining except linguine. Pour over linguine in large bowl; toss gently to coat. Serve with additional grated Parmesan cheese, if desired.
nutrition data for red lobster’s shrimp pasta
Another recipe :
Ingredients
- 1/3 cup extra virgin olive oil
- 3 garlic cloves
- 1 pound shrimp, peeled, deveined and tails removed
- 2⁄3 cup clam juice (or chicken broth )
- 1/3 cup white wine
- 1 cup heavy cream
- 1/2 cup parmesan cheese, freshly grated
- 1/4 teaspoon dried basil, crushed
- 1/4 teaspoon dried oregano, crushed
- 8 ounces linguine pasta, cooked and drained
Shrimp Linguine Alfredo
Ingredients
Directions
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Cook pasta in a large pot of boiling water until al dente; drain.
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Meanwhile, melt butter in a large saucepan. Saute onion and garlic over medium heat until tender. Add shrimp; saute over high heat for 1 minute, stirring constantly. Stir in half-and-half. Cook, stirring constantly, until sauce thickens.
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Place pasta in a serving dish, and cover with shrimp sauce. Sprinkle with black pepper and Parmesan cheese. Garnish with parsley and lemon slices.
Nutrition Facts
WHY IS IT CALLED SHRIMP SCAMPI?
The dish gets its name from the traditional Italian recipe which uses small, lobster-like crustaceans called scampi prepared in a simple sauce of garlic, butter, and white wine and often served over pasta. Today, this dish is generally made the same way but using American shrimp, hence the name “shrimp scampi”.
CHOOSING SHRIMP FOR SCAMPI
When it comes to choosing shrimp for your scampi, either frozen or fresh shrimp will work just fine.
For the best flavor, look for shrimp that are larger in size like extra-large, jumbo, or colossal since they tend to be more meaty and juicy. Smaller shrimp can be easy to overcook, resulting in a texture that’s dry or rubbery.
If buying fresh shrimp, they should have a light, ocean smell that isn’t overly fishy. Be sure your shrimp is peeled and deveined before you begin cooking.
If you are using frozen raw shrimp, look for ones that are frozen individually and defrost them quickly and safely by putting the shrimp in a large bowl of lightly salted ice water.
Although shrimp cooked with the shell-on can be more flavorful, peeled shrimp are easier to eat.
COOKING TIPS FOR RED LOBSTER COPYCAT SHRIMP SCAMPI
A dry white wine like chardonnay or pinot grigio is best for shrimp scampi. Avoid using a sweet wine as this will change the flavor profile of the dish. If you prefer to not use wine in your cooking, a chicken broth can be used in place of the white wine. Be careful not to overcook the shrimp. They should cook long enough to turn pink but not too long that they shrink and become rubbery.
HOW TO STORE LEFTOVERS
It’s best to serve shrimp scampi fresh but if you have leftovers they can be stored in an airtight container and refrigerated for up to 3 days. To reheat, quickly warm the scampi with a little chicken broth on the stovetop for 3-5 minutes being careful not to overcook the shrimp.
COPYCAT RED LOBSTER SHRIMP SCAMPI
INGREDIENTS
- 12 oz. thin pasta noodles angel hair, linguine, spaghetti)
- 3 tbsp salted butter
- 3 tbsp extra virgin olive oil
- 5 garlic cloves minced
- 1 lb extra large shrimp peeled and deviened
- sea salt
- freshly ground black pepper
- 1/4 tsp red pepper flakes
- 1/2 cup dry white wine
- 2 tbsp fresh lemon juice
- 1/4 cup chopped fresh parsley
INSTRUCTIONS
Cook linguine according to package instructions. Do not rinse cooked pasta with water. Set aside.
Heat a sauté pan on high heat then reduce to medium-high heat. Add the butter and olive oil to the pan. Once the butter has melted, add the garlic and saute for 1-2 minutes until it begins to brown lightly.
Place the shrimp in the pan in an even layer then season well with salt, pepper and red pepper flakes.
Pour in the wine and stir to coat the shrimp. Simmer until reduced by half, about 2 minutes.
Turn the shrimp over to cook the other side and continue to cook on low heat for another minute.
Remove the pan from the heat. Sprinkle the shrimp with parsley, lemon juice, and black pepper, and toss with pasta to combine. Serve immediately.
Crab Linguini Alfredo
Red Lobster’s Crab Linguini Alfredo is exactly what it sounds like — lobster meat and some creamy cheese sauce served on a bed of linguini. The menu description promises “sweet crabmeat in a creamy garlic alfredo sauce,” but what you get tastes more like ambiguous canned seafood with tasteless jarred alfredo sauce. The garlic and Parmesan that should add depth to the sauce taste mysteriously absent. What you’re left with is cream and somehow not enough salt to add flavor but enough to make you feel gross after downing this 1,910-calorie dish that is 90 percent pasta and cream, ten percent seafood.
Red Lobster Alfredo Sauce and Shrimp Alfredo Recipes
Materials
- 1 pint Half and Half
- 1 stick Unsalted Butter
- 2 tablespoons Cream Cheese
- 1/2 – 3/4 cup Parmesan Cheese
- 1 teaspoon Garlic Powder
- Shrimp raw or precooked, shelled and deveined
- Pasta of choice
Instructions
Alfredo Sauce
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In a saucepan melt butter.
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When butter is melted add the cream cheese.
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When the cream cheese is softened add heavy cream and the Parmesan cheese. (True Alfredo sauce does not the cream cheese (as you may have noticed), but it does help thicken the sauce up. You can leave it out without much difference to the taste, just be prepared to stay with the sauce a little longer to thicken it.)
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Add garlic powder. Stir well.
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Simmer for 15 – 20 minutes on low.
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Season with salt and pepper to taste.
Shrimp
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If Raw – Boil shrimp as you normally would in boiling water. Shell, remove tails and devein. If Frozen – Thaw completely. Shell, remove tails and devein, if needed. Heat lightly.
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Lightly paper towel so that you get the excess water off.
Pasta
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Prepare pasta according to package directions. Drain. Set aside.
To Serve
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Place pasta on serving plates.
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Arrange shrimp on top of pasta.
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Spoon hot Alfredo sauce over all.
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Scatter some dried green herb over it if you want it to look all fancy.
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Serve.
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