Creamy Linguine with Seafood is a delicious linguine pasta dish combined with gulf shrimp, lump crabmeat. fresh steamed veggies consisting of zucchini, broccoli, carrots, mushrooms and roasted red sweet peppers covered in a thick creamy Alfredo cheese sauce made from a rich heavy cream, Parmigiano-Reggiano, Romano cheese, garlic, and seasoned to perfection with Italian herbs and spices.
I’ve read there’s an old Italian story that in sometime around the early 1900’s, a man named Alfredo di Lelio from Rome, Italy was trying to cook something that would satisfy his lovely expectant wife. He decided to whip up a decadent creamy cheese sauce made from the finest parmesan cheese he could find and butter, then he ladled the thick rich sauce over some pasta. Alfredo Di Lelio would later open up restaurants in Italy and then New York with his rich creamy cheesy pasta dish on the menu for his famous customers. Which sheds some light on how this dish entered the US.Alfredo sauce can be a touchy subject with old school Italians; many will be the first to tell you “Alfredo sauce” is almost completely nonexistent in Italy, although there are many recipes for pasta sauces that are similar and often based on combining butter and Parmigiano. For example, gnocchi, egg noodles, and meatless ravioli are served with melted butter and freshly grated Parmigiano cheese the recipe is simply titled “al burro”, with butter. In Rome, Italy egg noodles with butter and Parmigiano are often called, “Alla Romana”, roman-style.
Creamy Linguine with Seafood may not be a traditional Italian Pasta dish but I can tell you it’s definitely a winning pasta dish every time we serve it for our company. It’s so simple to make this rich creamy hearty meal that you’ll find it being a go-to recipe.
Creamy Linguine with Seafood
- 2 tablespoons of unsalted butter
- 4 cloves of minced garlic
- 2 cups of heavy cream or heavy whipping cream
- 1 cup grated Parmesan cheese
- 1 cup of grated Ramano cheese
- 1 and 1/2 teaspoons of chopped fresh basil
- 1/2 of a teaspoon of oregano
- 1 pinch of fresh ground nutmeg
- 5-6 red pepper flakes or to own taste
- kosher salt to own taste
- 1/2 of a teaspoon of white pepper
- 2 medium thinly sliced carrots
- 2 cups of fresh organic broccoli florets in bite-sized pieces
- 1 cup of thinly sliced organic zucchini lightly steamed
- 1 cup of fresh cremini mushrooms
- 1 roasted red pepper, chopped
- 1 pound of large gulf shrimp- peeled and cleaned
- 12- ounces of lump crab meat
- 1 pound of organic linguine noodles cooked al dente
- 1/4 of a cup chopped fresh parsley
- extra Ramano cheese to sprinkle, optional
- Place a large deep metal skillet on low-medium heat, melt unsalted butter, careful not to brown the butter, add minced garlic and lightly saute the minced garlic.
- Add 2 cups of heavy cream to the metal skillet very slowly to temper in cream, stir a few times.
- Next, add parmesan and Ramano cheese to the metal skillet, stirring to combine cheese and cream together till the sauce becomes a smooth creamy consistency.
- Add fresh basil, oregano, nutmeg, pepper flakes to own taste, kosher salt, and white pepper, reduce heat to the lowest heat setting, stirring off and on till ready to use the creamy sauce.
- Lightly steam the sliced carrots, by placing the sliced carrots in a steam pot for 1-2 minutes, then add the broccoli florets steaming them about 1 minute before adding the zucchini and mushrooms steaming about another 1-2 minutes, or to own taste.
- Place the uncooked shrimp in which you have removed shells from and cleaned in the large deep metal skillet containing creamy cheese sauce, cook about 3-4 minutes, add the lump crabmeat to the metal skillet, stir to combine.
- Add the steamed carrots, broccoli, zucchini,mushrooms, and roasted red pepper to the metal skillet containing the creamy cheese sauce, stirring to combine. Cook about 2-3 minutes on low.
- Place al dente cooked pasta in a pasta dish, ladle creamy seafood sauce over pasta, sprinkle with fresh chopped parsley, and top with additional Ramano cheese is desired.
- Serve while still hot.
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