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Red Lobster Linguini Alfredo Recipe

Red Lobster's Linguni Alfredo is a creamy, bhogi dish dear to its rich taste and satisfactory texture. A velvet permene cream on a fully ripe Lingini is made with cream sauce, it is often paired with shrimp or chicken, but itself is long as a relaxing classic. If you want to rebuild the red lobster Lobster Lingini Alfredo recipe at home, then this guide will run through each step for a restaurant-quality experience in your own kitchen.
Print Recipe
Prep Time 10 minutes
Cook Time 20 minutes
Resting Time 5 minutes
Total Time 35 minutes
Servings: 4 People
Course: Main Course
Cuisine: American, fusion, Italian, Italian Fusion
Calories: 650
Ingredients Equipment Method

Ingredients
  

  • 12 oz lingini pasta
  • 2 tablespoons unsalted butter
  • 2 cloves garlic minced
  • 1 cup heavy cream
  • 1 cup fresh tight God Paneer
  • salt and pepper to taste
  • Alternative: pinch of sign
  • Alternative: Grilled Shrimp or Chicken for Topping
  • 1 tablespoon chopped parsley for garnish

Equipment

  • Large utensils (for boiling pasta)
  • Medium Sauce PAN (for Alfredo Sauce)
  • Slow
  • Streeter/Colder
  • Tongs
  • Measuring cups and spoon

Method
 

  1. Boil Linguni:
  2. Fill a big pot with salty water and boil it.
  3. Cook the Linguni according to the package instructions (usually 9–11 minutes) up to al dent.
  4. Drain and set one side, by burning ½ cup of pasta water.
  5. Make alporado sauce:
  6. In a medium saucepan on medium heat, melt butter.
  7. Add minced garlic and step for 1-2 minutes until aromatic.
  8. Pour into heavy cream and boil for 3-4 minutes, stirring frequently.
  9. Gradually, whiskey is melted and smooth in the paneer cheese.
  10. Add a pinch of salt, pepper and alternative nutmeg.
  11. Mix pasta and sauce:
  12. Add a straight cooked lingini to the alporado sauce.
  13. Slowly toss all noodles to coat; Add reserved pasta water at a time to loosen the sauce if necessary.
  14. Alternative Topping:
  15. If desired, top with grilled shrimp or chicken.
  16. Garnish with chopped parsley for a fresh finish.
  17. Relax and serve:
  18. Allow the pasta sit for 2-3 minutes so that the sauce can be affixed to the noodles.
  19. Serve hot with garlic bread or salad in the side.