30-60 mins
Make-Ahead
Over 1 hour
Quick & Easy
Under 15 mins
Under 30 mins
Red Lobster Crab Linguini Alfredo
Red Lobster Crab Linguini Alfredo
Red Lobster Crab Linguini Alfredo
⏱1h 15m
👥4
🔥1100 cal
Hard
🍽️Italian
This version utilizes high-quality ingredients and a clarified butter sauce for a truly luxurious experience. It features fresh pasta and a delicate balance of flavors.
1 poundFresh Linguine
12 ouncesJumbo Lump Crab Meat-picked over for shells
This version utilizes high-quality ingredients and a clarified butter sauce for a truly luxurious experience. It features fresh pasta and a delicate balance of flavors.
Cook Pasta in generously salted boiling water according to package directions. Reserve 1 cup of pasta water before draining.
While pasta is cooking, prepare the Sauce. In a large skillet, heat Clarified Butter over medium heat. Add Garlic and cook for 1 minute, until fragrant.
Deglaze the pan with Dry Vermouth, scraping up any browned bits. Let the vermouth reduce by half, about 2 minutes.
Pour in Heavy Cream and bring to a simmer. Reduce heat to low and stir in Parmigiano-Reggiano Cheese, White Pepper, and Nutmeg. Cook for 5-7 minutes, stirring occasionally, until the sauce has thickened slightly.
Gently fold in the Jumbo Lump Crab Meat. Heat through for 1-2 minutes.
Add the drained Pasta to the Sauce. Toss to coat, adding reserved pasta water as needed to achieve desired consistency. Season with Fleur de Sel.
Serve immediately, garnished with Chives and Lemon Zest.
Ingredients
4
1 pound450 gFresh Linguine
12 ounces340 gJumbo Lump Crab Meat-picked over for shells
Cook Pasta in generously salted boiling water according to package directions. Reserve 1 cup of pasta water before draining.
While pasta is cooking, prepare the Sauce. In a large skillet, heat Clarified Butter over medium heat. Add Garlic and cook for 1 minute, until fragrant.
Deglaze the pan with Dry Vermouth, scraping up any browned bits. Let the vermouth reduce by half, about 2 minutes.
Pour in Heavy Cream and bring to a simmer. Reduce heat to low and stir in Parmigiano-Reggiano Cheese, White Pepper, and Nutmeg. Cook for 5-7 minutes, stirring occasionally, until the sauce has thickened slightly.
Gently fold in the Jumbo Lump Crab Meat. Heat through for 1-2 minutes.
Add the drained Pasta to the Sauce. Toss to coat, adding reserved pasta water as needed to achieve desired consistency. Season with Fleur de Sel.
Serve immediately, garnished with Chives and Lemon Zest.
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