Crab Linguini Alfredo from Red Lobster features tender linguini pasta tossed in a rich, creamy Alfredo sauce, generously topped with succulent crab meat and garnished with fresh parsley, offering a delightful blend of buttery, savory flavors and a luscious, smooth texture.
Equipments
- Large pot
- Colander
- Large skillet or sauté pan
- Wooden spoon or spatula
- Whisk
- Measuring cups
- Measuring spoons
- Ladle
- Knife
- Cutting board
- Serving tongs
- Serving bowl
Ingredients
- 12 oz (340g) linguini pasta
- 2 tablespoons unsalted butter
- 2 cloves garlic, minced
- 1 cup heavy cream
- 1 cup whole milk
- 1 cup grated Parmesan cheese
- 1/2 cup grated Romano cheese
- 8 oz (225g) lump crab meat
- 1 tablespoon fresh lemon juice
- 1/4 teaspoon ground white pepper
- Salt, to taste
- 2 tablespoons chopped fresh parsley
Ensure the lump crab meat you select is fresh or properly thawed to maintain the dish's delicate flavor and texture. Using both Parmesan and Romano cheeses enhances the Alfredo sauce's richness while balancing sharpness and creaminess. Whole milk combined with heavy cream achieves the optimal smooth consistency for the sauce without overpowering the natural taste of the crab. Fresh lemon juice adds a subtle brightness that cuts through the richness, elevating the overall savory profile. Your Crab Linguini Alfredo copycat menu will deliver a restaurant-quality experience with these carefully chosen, high-quality ingredients.
Instructions
- Fill large pot with water and bring to a boil.
- Add salt to boiling water.
- Cook linguini pasta according to package instructions until al dente.
- Drain pasta using colander and set aside.
- Heat large skillet or sauté pan over medium heat.
- Add unsalted butter to skillet and melt.
- Add minced garlic, sauté until fragrant (about 1 minute).
- Pour in heavy cream and whole milk, whisk to combine.
- Simmer mixture for 2-3 minutes, stirring frequently.
- Gradually add grated Parmesan and Romano cheese, whisk until smooth and melted.
- Season with ground white pepper and salt to taste.
- Gently fold in lump crab meat and lemon juice.
- Simmer sauce for 2-3 minutes until heated through.
- Add cooked linguini to skillet; toss to coat in Alfredo sauce.
- Transfer pasta to serving bowl.
- Garnish with chopped fresh parsley.
- Serve immediately using serving tongs.
Substitution
Crab Linguini Alfredo from Red Lobster copycat menu delivers a creamy, cheesy sauce enveloping tender linguini and fresh crab meat, creating a luxurious seafood pasta experience. You can substitute lump crab meat with canned or imitation crab if fresh is unavailable, though the flavor and texture will differ slightly. Whole milk may be replaced with half-and-half for a richer sauce, or with reduced-fat milk for a lighter version, but adjust the cheese quantity accordingly to maintain creaminess. Use gluten-free linguini if needed without compromising the dish's essence, ensuring you cook pasta to al dente for optimal texture. When reheating, gently warm the Alfredo sauce to prevent separation, stirring continuously with a whisk.
Tips
Make sure to salt your boiling water generously before adding the linguini to enhance the pasta's flavor. When melting the butter and sauteing garlic, keep the heat moderate to avoid burning the garlic, which can make the sauce bitter. Add the cheeses gradually while whisking constantly to ensure a smooth and creamy Alfredo sauce without lumps. After folding in the lump crab meat, warm it gently to preserve its delicate texture and freshness before tossing with the pasta--you'll enjoy a perfectly balanced Crab Linguini Alfredo.
Nutritions
Crab Linguini Alfredo offers a rich source of protein from 8 oz of lump crab meat, contributing to muscle repair and healthy immune function. The dish contains roughly 12 oz of linguini pasta, providing complex carbohydrates essential for sustained energy release. Heavy cream and whole milk combined with Parmesan and Romano cheeses supply significant amounts of calcium and fats, enhancing bone health while adding creamy texture. Your meal's seasoning with garlic and parsley adds antioxidants and vitamins, supporting overall well-being.
Storage
To store your Crab Linguini Alfredo, place any leftovers in an airtight container and refrigerate promptly, ensuring the pasta remains covered with sauce to prevent drying out. Consume within 2 days to enjoy optimal freshness and flavor of the creamy Alfredo sauce and delicate crab meat. When reheating, warm gently over low heat or in the microwave, stirring occasionally to maintain the sauce's smooth texture and prevent curdling.
Variation or Alternatives
You can substitute the lump crab meat with cooked shrimp or lobster for a different seafood twist. Using half-and-half instead of whole milk reduces the sauce's richness while maintaining creaminess. For a garlic lovers' variation, try roasting the garlic before sauteing to add a deeper, mellower flavor. Cooking linguini in seafood broth rather than water enhances the pasta's flavor with subtle ocean notes.
Allergies
Crab Linguini Alfredo contains common allergens such as shellfish from the lump crab meat and dairy from the butter, heavy cream, whole milk, Parmesan, and Romano cheeses. Individuals with shellfish or dairy allergies should avoid this dish to prevent allergic reactions ranging from mild symptoms to severe anaphylaxis. If you have sensitivities to these ingredients, consult with restaurant staff for allergen-free alternatives.
Why this recipe?
Crab Linguini Alfredo at Red Lobster is favored for its rich, creamy Alfredo sauce paired perfectly with tender crab meat and al dente linguini, creating a luxurious seafood pasta experience. The blend of fresh crab with smooth Parmesan cheese and garlic butter delivers a unique flavor profile that appeals to seafood lovers. Replicating this dish at home allows you to customize ingredient quality and portion sizes, ensuring a fresh, restaurant-style meal tailored to your taste. Making the copycat version offers the satisfaction of a gourmet dish while enjoying the comfort and convenience of your own kitchen.