Carrabba’s Shrimp and Scallop Linguine alla Vodka recipe – Low Calorie Diets Tips

Of all the comforting, wistful, and irresistible pasta sauce recipes, one tends to rank higher than the others: vodka sauce. It’s easy to make at home, even better the next day, and works with most pasta shapes, so it’s no wonder even supermodels like it Gigi Hadid can’t get enough of the creamy pink sauce.

“Vodka sauce has been on restaurant menus since the 1970s, and there’s debate as to whether it originated in Italy or New York, but it’s become a popular dish around the world,” explains chef Jeremy Lett of Carrabba’s Italian Grill Research and Development. “Vodka adds an element of heat and bite that balances the cream and tomato, and the alcohol in vodka enhances the flavor and helps the water and fat emulsify to make a creamy sauce.”

Lett shares Carrabbas shrimp and scallop linguine alla vodka Recipe below, along with his top tips for mastering the dish at home.

Related: 30 types of pasta just to give you a taste of all the delicious varieties out there

Ingredients needed:

  • 6 ounces dry linguine pasta
  • 1 tbsp canola oil
  • 4 large prawns (21/25 ct)
  • 4 scallops (13/15 ct)
  • pinch of kosher salt
  • Puree white pepper
  • 2 tablespoons of vodka
  • 1 cup marinara sauce
  • 1/4 cup heavy cream
  • 2 tablespoons fresh basil, chopped or torn into small pieces

How to make Shrimp & Scallop Linguine alla Vodka

(Carrabbas)

1. Bring 3 liters of water to a boil and add 1 1⁄2 tablespoons of kosher salt to the water.
2. Add the pasta to the water and cook, stirring frequently, until the pasta is tender and just a little firm when you bite into it (al dente).
3. While the pasta is cooking, prepare the sauce. Heat oil in a 10-inch skillet over medium-high.
4. Season the shrimp and scallops with salt and pepper.
5. Once the oil is very hot, add the shrimp and scallops and sauté for 1-2 minutes.
6. Flip the shrimp and scallops and turn off the heat. Allow the pan to cool and finish cooking the seafood for 2 minutes.
7. Add vodka and scrape the bottom of the pan with a rubber spatula to deglaze the pan.
8. Add marinara sauce and heavy cream, stir well and bring the sauce to a simmer. If the sauce is hot and the pasta is not ready, turn off the heat.
9. Drain the pasta and reserve some of the pasta water.
10. Add the pasta to the sauce along with 2 tablespoons of the pasta water, mix the pasta with the sauce and simmer until the sauce has thickened and sticks to the pasta.
11. Add basil and toss again.
12. Use tongs or a pasta fork to lift the pasta out of the sauce and place in a heap in the center of a serving bowl.
13. Pour the sauce and seafood over the pasta. Scrape the sauce out of the pan with a rubber spatula.
14. Garnish with a basil leaf.

Related: Best Vodka Sauce Recipes

Best Tips:

1. Prepare Seafood Properly: The oil should be very hot before adding the seafood. Once added, do not stir, allow the shrimp and scallops to cook and sear well. When ready to flip, the cooked side should be slightly browned. After flipping the seafood, turn off the pan and allow the residual heat to finish cooking the seafood. This will prevent overcooking.

2. Cook Pasta: In Italy, the pasta is the star of the dish and the sauce is used to complement the pasta. Paying attention to cooking pasta properly will greatly improve your dish. Keys to Great Pasta:

  • Use enough water. Noodles need space to cook evenly, be sure to use enough water and it should cook fully. 1 gallon of water for every 1 pound of pasta.
  • Salted Water. Salted water flavors the pasta. Use 1 fl oz per 1 gallon of water.
  • Cook al dente. Al dente means “solid teeth” in Italian. The noodles should be soft but have a bit of texture. It shouldn’t be crunchy, but should have a slight firmness when you bite into it. A good rule of thumb is to check your pasta on the packaging a minute or two before cooking time.

3. Toss the cooked pasta with the sauce: A common mistake is to drain the pasta and put it straight into a serving bowl, then pour the sauce over it. without tossing the pasta and sauce together. When noodles are cooked, starch is released into the water, the noodles expand and tiny gaps appear in the noodles. When you mix the pasta with the sauce, it binds to the pasta and the sauce flavors it. The starch from the pasta helps thicken the sauce and sticks to the pasta. That’s why at Carrabba’s we toss and sear every pasta dish by hand to order.

Related: 101 Best Pasta Recipes

Can you use fresh or frozen seafood?

When cooking at home, we recommend using fresh seafood, but this also depends on availability and preferences.

What do people do wrong when making vodka sauce at home?

Drink all the vodka before it gets in the bowl! But really, it’s important to deglaze the pan with the vodka instead of just mixing it into the sauce. When properly cooked, the bottom of the pan should be browned, called a “fond” (French for “bottom”). Fond contains flavor that comes from the browning of proteins in the seafood. A chemical reaction called Maillard takes place and new flavor compounds are formed. With the heat off, add the vodka and stir with a rubber spatula, scraping the browned bits from the pan into the vodka, this will flavor the sauce.

What to serve with shrimp and scallops linguine alla vodka

Kim Crawford Sauvignon Blanc, $16

More vodka sauce recipes to try:

Shrimp and scallop linguine alla vodka

Through Carrabba’s chef Jeremy Lett

ingredients

  • 6 ounces dry linguine noodles
  • 1 tbsp rapeseed oil
  • 4 large prawns (2½5 ct)
  • 4 Scallops (1&frac31;5 ct)
  • pinch of kosher salt
  • Puree white pepper
  • 2 tbsp vodka
  • 1 cup Marinara sauce
  • ¼ cup cream
  • 2 tbsp fresh basil, chopped or torn into small pieces
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directions

  1. Bring 3 liters of water to a boil and add 1 1⁄2 tablespoons of kosher salt to the water.

  2. Add the pasta to the water and cook, stirring frequently, until the pasta is tender and just a little firm when you bite into it (al dente).

  3. While the pasta is cooking, prepare the sauce. Heat oil in a 10-inch skillet over medium-high.

  4. Season the shrimp and scallops with salt and pepper.

  5. Once the oil is very hot, add the shrimp and scallops and sauté for 1-2 minutes

  6. Flip the shrimp and scallop and turn off the heat. Allow the pan to cool and finish cooking the seafood for 2 minutes.

  7. Add vodka and scrape the bottom of the pan with a rubber spatula to deglaze the pan.

  8. Add marinara sauce and heavy cream, stir well and bring the sauce to a simmer. If the sauce is hot and the pasta is not ready, turn off the heat.

  9. Drain the pasta and reserve some of the pasta water

  10. Add the noodles to the sauce with 2 tablespoons of the pasta water, mix the noodles with the sauce and simmer until the sauce has thickened and sticks to the noodles.

  11. Add basil and toss again.

  12. Use tongs or a pasta fork to lift the pasta out of the sauce and place in a heap in the center of a serving bowl.

  13. Pour the sauce and seafood over the pasta. Scrape the sauce out of the pan with a rubber spatula.

  14. Garnish with a basil leaf.

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