Alfredo Shrimp Tilapia Food

ALFREDO SHRIMP TILAPIA

Steps:

• Preheat oven to 425*.
• Wash and dry tilapia filets, spread with olive oil and creole seasoning, to your taste.
• Place in well oiled baking pan, bake for 8-10 minutes, until just white.
• While fish is baking, saute slivers of red pepper in 1 tbs butter,until cooked, about 5 minutes.
• Warm alfredo in a small saucepan.
• In a frypan, melt 3 tbs butter, add minced garlic and cleaned, prepared shrimp, saute for about 5 minutes.
• When fish is ready, remove from pan from oven.
• Carefully remove fillets, 4 per plate.
• Place one quarter of the red pepper slivers and one quarter of the cooked shrimp on top of fillets.
• Top with 1/4 cup of alfredo, sprinkle of grated cheese and a dusting of more creole seasoning.
• If you like, you can put this under the broiler for about a minute.

GARLIC ALFREDO TILAPIA

Steps:

• Preheat an oven to 425 degrees F (220 degrees C).
• Brush the tilapia fillets with oil on both sides, season with Creole seasoning to taste, then place into a 9x13-inch baking dish.
• Bake in the preheated oven until the flesh is no longer translucent, and the fish flakes easily with a fork, about 10 minutes.
• Meanwhile, melt the butter in a small saucepan over medium heat. Stir in the garlic, and cook until the garlic has softened and the aroma has mellowed, about 2 minutes. Stir in the Alfredo sauce and bring to a simmer. Reduce the heat to low, and keep warm until the fish is ready. Pour the sauce over the fish to serve. Sprinkle with additional Creole seasoning if desired.

SHRIMP FETTUCCINE ALFREDO

Steps:

• Bring a large pot of water to a boil, and salt generously. Add the pasta, and boil according to package directions until al dente, tender but still slightly firm. Strain, and toss with a splash of oil.
• Meanwhile, arrange the shrimp in a single layer on a large pie pan or paper plate, and pat them with a paper towel until completely dry. Season with salt and pepper.
• Heat a large skillet over medium heat, and add 2 tablespoons of the butter. When the butter melts, raise the heat to medium-high, and invert the plate of shrimp over the skillet so the shrimp fall into the pan all at once. Cook the shrimp, without moving them, until the underside is pink, 1 to 2 minutes. Flip the shrimp, and cook until fully pink and cooked through, about 2 minutes more. Transfer the shrimp to a bowl.
• Reduce the heat to medium, and add the remaining 6 tablespoons butter. Scrape the bottom of the skillet with a wooden spoon to release any browned bits. When the butter has mostly melted, whisk in the cream and nutmeg and bring to a simmer, then cook for 2 minutes. Lower the heat to keep the sauce warm.
• Whisk the Parmigiano-Reggiano into the sauce. Add the shrimp and cooked pasta, and toss well. Season with salt and pepper. Serve hot in heated bowls.

SHRIMP ALFREDO

Steps:

• Cook fettuccine according to package directions. Meanwhile, in a large saucepan, melt butter over medium heat. Stir in cream. Bring to a gentle boil. Reduce heat; simmer, uncovered, for 3 minutes, stirring constantly. , Add the shrimp, cheese, garlic and pepper; cook and stir until heated through. Drain fettuccine; toss with shrimp mixture. Sprinkle with parsley.

SHRIMP ALFREDO PASTA

Steps:

• In a saucepan over low-temperature, heat the Alfredo sauce. Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 minutes or until al dente; drain.
• Boil shrimp in a large pot of water until they turn orange. Then place in bowl with melted butter. Let shrimp marinate for 15 to 30 minutes; remove. In a large skillet over medium heat, saute the green pepper and onion in a small amount of oil.
• Mix together the cooked pasta, shrimp, pepper-onion mixture and Alfredo sauce. Season with garlic powder and cumin.

TILAPIA ALFREDO

Steps:

• Saute shrimp in a skillet with butter and minced garlic.
• Add Alfredo sauce to the shrimp and reduce heat to simmer.
• Heat up grill to 375 degrees.
• Season fillets on both sides.
• After grill is hot cook fish for 5-7 minutes,turn over once.
• Pour sauce over fish and garnish with parsley.