Land & Sea* Recipe
sautéed filet tips, tiger shrimp, linguini, spinach, balsamic, sun-dried tomato, parmesan, bleu cheese Alfredo, garlic bread
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Ingredients
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Main Ingredients
Method
Cooking Instructions
- 1
Cook the Pasta
Bring a large pot of salted water to a boil. Add the linguini and cook according to package instructions until al dente. Drain and set aside.
- 2
Sauté the Filet Tips
In a large skillet over medium-high heat, add a tablespoon of olive oil. Season the filet tips with salt and pepper, then add them to the skillet. Sauté until browned on all sides, about 5-7 minutes. Remove from the skillet and set aside.
- 3
Cook the Shrimp
In the same skillet, add another tablespoon of olive oil. Add the tiger shrimp and cook until they turn pink and opaque, about 3-4 minutes. Remove from the skillet and set aside with the filet tips.
- 4
Sauté Spinach and Tomatoes
Add the fresh spinach and sun-dried tomatoes to the skillet. Sauté for 2-3 minutes until the spinach wilts.
- 5
Prepare the Alfredo Sauce
Reduce the heat to low and add the bleu cheese and parmesan cheese to the skillet, stirring until melted and well combined. If the sauce is too thick, you can add a splash of milk or pasta water to reach the desired consistency.
- 6
Combine Ingredients
Return the sautéed filet tips and shrimp to the skillet. Add the drained linguini and balsamic vinegar. Toss everything together gently to coat the pasta and ingredients in the sauce.
- 7
Serve
Serve the dish hot with garlic bread on the side.