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Red Lobster Shrimp Linguini Alfredo Recipe

The red lobster shrimp Linguni Alfredo recipe is a creamy, bhogi seafood dish that brings the sea taste directly to your dining table. From the red lobster, this fan-psandida entry tender shrimp, fully ripened lingini, and a rich alphredo sauce made with butter, cream and parameson cheese combines. This is the final rest meal, ideal for special occasions or any night you are craving a restaurant-style taste without leaving home.
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Prep Time 10 minutes
Cook Time 20 minutes
Resting Time 5 minutes
Total Time 35 minutes
Servings: 4 People
Course: Main Course
Cuisine: American, Italian-Inspired Seafood
Calories: 690
Ingredients Equipment Method

Ingredients
  

  • 8 oz lingini pasta
  • 1 lb shrimp peel and devened
  • 2 tablespoons butter
  • 2 tablespoons olive oil
  • 3 clove garlic minced
  • 1 1/2 cup heavy cream
  • 1 cup grated Parmesan Paneer
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • 1/4 teaspoon red chili flakes optional
  • 2 tablespoons chopped fresh parsley for garnish

Equipment

  • Large utensils for boiling pasta
  • Germ
  • Spoon
  • Measuring cups and spoon
  • Coalander
  • Tongs (optional)

Method
 

  1. Cook pasta: Bring a big pot of salty water to boil one. Add linguini and cook according to the package directions up to al dent. Drain and set one side.
  2. Cook the shrimp: Melt 1 tbsp butter with olive oil in a large pan on medium-high heat. Add the shrimp and cook 2-3 minutes per side until it becomes pink and opaque. Remove the shrimp and set it aside.
  3. Create Alfredo Sauce: In the same pan, add the remaining spoon of butter and garlic. Siles for 1 minute until aromatic. Add heavy cream and bring a soft boil.
  4. Add cheese and weather: Stir in bunches of Parameson cheese, salt, pepper and red chili. Stir continuously until the sauce becomes slightly thick (about 3-4 minutes).
  5. Mix the pasta and shrimp: Add ripe lingini and shrimp to alporado sauce. Toss until everything is coated well and warm.
  6. Serve: Garnish with chopped parsley and serve hot.