Name: Copycat Red Lobster Bay Scallop Linguini Alfredo (Standard)
Prep time: 18 min
Cook time: 27 min
Total time: 45 min
Yield: 4
Cuisine: Italian-American
Ingredients: 1 pound Linguine; 1.5 pounds Bay Scallops; 1 tbsp Olive Oil; 1/2 tsp Salt; 1/4 tsp Black Pepper; 1/2 cup Butter; 2 cups Heavy Cream; 1 cup Parmesan Cheese-grated; 1/4 tsp Garlic Powder; 1/4 tsp White Pepper; 1/4 tsp Nutmeg; 2 tbsp Fresh Parsley-chopped

Recipe tier

A classic, creamy Alfredo sauce tossed with linguine and tender bay scallops, replicating the popular Red Lobster dish.

Total 45 min

Serves 4

Steps 5

Ingredients 12

Pasta
1 pound 450 g Linguine
Scallops
1.5 pounds 680 g Bay Scallops
1 tbsp 15 mL Olive Oil
tsp 2.5 mL Salt
tsp 1.25 mL Black Pepper
Sauce
cup 115 g Butter
2 cups 475 mL Heavy Cream
1 cup 115 g Parmesan Cheese-grated
tsp 1.25 mL Garlic Powder
tsp 1.25 mL White Pepper
tsp 1.25 mL Nutmeg
Garnish
2 tbsp 30 mL Fresh Parsley-chopped

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Equipment

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Instructions

🎙️ Cook with voice coach

Cook Pasta according to package directions. Reserve 1 cup of pasta water before draining.
While pasta cooks, prepare Scallops: In a large skillet, heat Olive Oil over medium-high heat. Season Scallops with Salt and Black Pepper. Sear Scallops for 2-3 minutes per side, until golden brown and cooked through. Remove from skillet and set aside.
Prepare Sauce: In the same skillet, melt Butter over medium heat. Add Heavy Cream and bring to a simmer. Reduce heat to low and stir in Parmesan Cheese, Garlic Powder, White Pepper, and Nutmeg. Continue stirring until cheese is melted and sauce is smooth.
Combine Pasta, Scallops, and Sauce: Add cooked Pasta to the sauce and toss to coat. If sauce is too thick, add reserved pasta water, 1 tablespoon at a time, until desired consistency is reached. Gently fold in seared Scallops.
Garnish with Fresh Parsley and serve immediately.