Chef Tony keeps the Feast of the Seven Fishes tradition alive with his family every year.  The Italian-American tradition which originated in southern Italy is a celebration commemorating the wait for the birth of Jesus at midnight at which seven specific fish or seafood dishes are served. Chef Tony has kindly shared one of his special seafood recipes, Shrimp & Lobster Linguine Alfredo.

Shrimp & Lobster Linguine Alfredo

Serves 4 side portions


Shrimp & Lobster Linguine Alfredo

2 tbsp Sea Salt

1 gallon Water

1 # PASTA REA Linguine

1 ounce, good quality olive oil

1 tbsp fine minced shallots

1 tbsp fine minced garlic

2 each 4 ounce lobster tails, shelled and roughly chopped

12 each large shrimp

4 ounces White Wine

16 ounces PASTA REA Alfredo Sauce

4 each scallions, cut into thin coins using green and white portions

1 tsp finely minced parsley

Juice of ½ lemon

4 ounces Pecorino Romano Cheese, grated (optional)

  1. In a large pot bring sea salt & water to a rolling boil
  2. In a heavy bottom sauté pan heat olive oil, add shallots and garlic. Sauté on medium heat until translucent but not too brown
  3. Add lobster tail and shrimp. Increase heat and cook until seafood is firm but not cooked through.
  4. Place PASTA REA linguine in boiling water, stir and allow to come back to a boil
  5. Add white wine and simmer until fish is cooked and alcohol has evaporated
  6. Add PASTA REA Alfredo and bring to a low boil
  7. Drain pasta reserving some pasta water to thin sauce and seafood mixture if needed
  8. Add scallions, parsley and lemon juice to seafood and mix thoroughly, adjust seasoning if needed with more sea salt or white pepper
  9. Add linguine to seafood mix and toss making sure all pasta is well coated but not runny with sauce
  10. Divide pasta into 4 equal portions topping each with 4 shrimp and equal amounts of lobster tail.

To garnish, reserve some of the scallion, parsley and sprinkle on top. Leave the Pecorino Romano on the side as an optional garnish for guests.