Shrimp, Crab and Lobster Linguine with White Sauce

Name: Shrimp, Crab and Lobster Linguine with White Sauce
Cook time: P0Y0M0DT0H45M0.000S
Total time: P0Y0M0DT0H45M0.000S
Yield: 4 servings
Ingredients: 1 tablespoon grapeseed oil; Pink Himalayan salt and freshly ground black pepper; 1 pound linguine; 3 tablespoons unsalted butter; 8 ounces large shrimp, shelled, deveined and diced into 1/2-inch chunks; 2 tablespoons minced garlic; 1/2 cup fine crabmeat; 1/2 cup lump crabmeat; Two 2-pound lobster tails, steamed and diced into 1/4-inch chunks; 4 tablespoons (1/2 stick) butter; 1/2 cup diced onion; 3 tablespoons minced garlic; 2 tablespoons all-purpose flour; Pink Himalayan salt and freshly ground black pepper; 3 cups half-and-half; 2 tablespoons grated Parmesan, plus more for serving; Fresh basil leaves, for garnish

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Level: Intermediate

Total: 45 min
Active: 45 min

Yield: 4 servings

Level: Intermediate

Total: 45 min
Active: 45 min

Yield: 4 servings

Ingredients

Shrimp, Crab and Lobster Linguine:

1 tablespoon grapeseed oil

Pink Himalayan salt and freshly ground black pepper

1 pound linguine

3 tablespoons unsalted butter

8 ounces large shrimp, shelled, deveined and diced into 1/2-inch chunks

2 tablespoons minced garlic

1/2 cup fine crabmeat

1/2 cup lump crabmeat

Two 2-pound lobster tails, steamed and diced into 1/4-inch chunks

White Sauce:

4 tablespoons (1/2 stick) butter

1/2 cup diced onion

3 tablespoons minced garlic

2 tablespoons all-purpose flour

Pink Himalayan salt and freshly ground black pepper

3 cups half-and-half

2 tablespoons grated Parmesan, plus more for serving

Fresh basil leaves, for garnish

Directions

For the shrimp, crab and lobster linguine: Bring a pot of water to a boil. Add the grapeseed oil and 2 tablespoons salt. Add the linguine and cook according to package instructions. Drain and set aside.
Coat a large skillet over medium-high heat with the butter. Sprinkle the shrimp with salt and pepper. Add the garlic and shrimp to the skillet and cook until the shrimp is pink, 1 minute. Add the fine crabmeat and lump crabmeat; mix well for 1 minute. Add the lobster and cook, stirring, until all the seafood is heated through, another minute. Remove the pan from the heat and set aside.
For the white sauce: Melt the butter in a large saucepan. Add the onion and garlic; cook until tender, 3 minutes. Add the flour, 1 teaspoon salt and 1/4 teaspoon pepper; mix well. Slowly stir in the half-and-half. Add the Parmesan and cook until the sauce thickens, 4 minutes.
To serve: Divide the pasta among 4 serving bowls. Add the seafood medley. Top with white sauce, sprinkle with Parmesan and garnish with basil.