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This here alfredo is hands down one of the best you’ll ever try! Linguini tossed in a homemade alfredo sauce with seared garlic butter shrimp throughout, served with a salmon fillet stuffed to the brim with lump crab meat. Yessuuuuhhh!
What you'll need:
2 salmon fillets
1 – 8-ounce container lump crab meat
1 pound shrimp
½ red bell pepper
½ yellow bell pepper
½ green bell pepper
4 garlic cloves
2 tablespoons Old Bay seasoning, divided
2 tablespoons Slap Ya Mama Cajun seasoning, divided
1 teaspoon Zatarain’s Creole seasoning
2 tablespoons Kinder’s Italian Chop House seasoning, divided
1 tablespoon Zatarain’s Blackened seasoning
½ cup lobster juice
4 ounces uncooked linguini noodles
2 sticks butter
8 ounces heavy cream
¼ cup shredded parmesan cheese
First, cook linguini according to package directions. Preheat oven to 350°F. Next, empty lump crab meat into a bowl, add diced bell peppers. Add 1 tablespoon Old Bay seasoning, 1 tablespoon Slap Ya Mama Cajun seasoning, and 1 teaspoon Zatarain’s Creole seasoning, stir well. To stuff the salmon, make a pouch by cutting a slit along the side of each fillet. Stuff each fillet with the crab mixture until the pouch is completely full. Place fillets on a greased baking sheet. Next, prepare garlic butter for the salmon fillets by melting 1 stick of butter and 2 cloves of pressed garlic. Before placing salmon fillets in oven, inject each fillet with garlic butter. Season the tops of the fillets with 1 tablespoon Old Bay seasoning, 1 tablespoon Italian Chop House seasoning, 1 tablespoon Slap Ya Mama Cajun seasoning, and 1 tablespoon Zatarain’s Blackened seasoning. Put salmon in the oven, let cook for 20 to 25 minutes. For the alfredo, melt 1 stick of butter in a medium skillet, add 2 cloves of pressed garlic. Add shrimp and Kinder’s Italian Chop House seasoning to garlic butter, cook until the shrimp curls up a bit; set aside. In the same saucepan with the remaining garlic butter, add lobster juice, heavy cream, and parmesan cheese; whisk until creamy and well blended. Add drained linguini to sauce, toss well in alfredo sauce. And that’s it! Plate ‘em up and enjoy!
**Note: You can use more or less seasoning and ingredients to your liking**
If you want to catch some visuals of me preparing this dish, make sure you check out the video on YouTube!