NOTE: This dish is absolutely scrumptious! It has a creamy Alfredo sauce laden with shrimp, baby scallops, and imitation crab meat. Your family will think they are royalty, when served this dish. Serve with homemade Italian bread.
Ingredients:
- 1 pound linguine
- 1 tablespoon salt
- 1/2 stick butter
- 1/4 cup olive oil
- 4 cloves garlic, minced
- 4 cups heavy cream
- 3 cups grated Parmesan cheese
- 2 cups frozen medium cooked shrimp
- 1 pound package crab meat, fresh or frozen, cut into chunks
- 1 pound package frozen baby scallops
- 2 cups rope Provel cheese or shredded provolone
- 2 tablespoons fresh curly parsley
- 1 teaspoon red pepper flakes
- salt and fresh ground pepper to taste
Cuisine: Italian
Yield: Serves 4 to 6
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(No Ratings Yet)Loading...Instructions:
- Boil linguine in an 8-quart pot of boiling water with salt added according to package instructions, al dente. In large saucepan, melt butter over low heat, and add olive oil. Add the garlic, and heat for about 30 seconds, careful not to burn garlic. Add the cream and heat gently, stirring often. Add the Parmesan cheese, 1 cup at a time, stirring constantly with a slotted metal spatula, so as to incorporate the cheese into the cream. Cook gently over low heat until very warm, about 6 to 8 minutes.
- Bring the shrimp and bay scallops to room temperature. Place in drainer until all water is removed. Add the shrimp, bay scallops, and crab meat to the cream mixture, always stirring, 3 to 5 minutes.
- Lastly, add the Provel cheese or shredded provolone. Stir into the mixture until cheese is melted and creamy. Add the parsley, red pepper flakes, and salt and pepper to taste. If lunguine has been cooked, remove right out of the boiling water into a large pasta bowl. Add a little olive oil, and about 1/2 cup pasta water to keep the pasta moist.
- Add the sauce to the pasta, and stir together until all is combined. Garnish with freshly ground black pepper. Serves 4 to 6.