Fettuccine Alfredo Tuna Skillet Food

SEAFOOD FETTUCCINI ALFREDO

Steps:

• Cook the fettuccine according to package directions.
• Meanwhile, in a large skillet, saute shrimp and scallops in 1 tablespoon oil for 3-5 minutes or until shrimp turn pink and scallops are opaque. Remove and keep warm.
• In the same skillet, saute shallot in remaining oil until tender. Add.
• garlic; cook 1 minute longer. Stir in broth and wine. Bring to a.
• boil. Reduce heat; simmer, uncovered, for 6-8 minutes or until most.
• of the liquid has evaporated. Stir in cream; cook, uncovered, over.
• medium heat for 5 minutes or until thickened.
• Drain fettuccine; stir into cream sauce. Add shrimp, scallops and.
• cheese; toss to coat. Sprinkle with tomato and parsley.

TUNA NOODLE SKILLET

Steps:

• In a large skillet over medium heat, bring Alfredo sauce and broth to a boil. Add noodles; cover and cook for 7-8 minutes. , Reduce heat; stir in peas and pepper. Cover and cook 4 minutes longer or until noodles are tender. Stir in tuna; heat through.

TUNA ALFREDO WITH PENNE PASTA

Steps:

• Bring a large pot of water to a boil; add penne and cook, stirring occasionally, until tender yet firm to the bite, about 11 minutes. Drain pasta; return to pot.
• Place tuna in a skillet over low heat; season with onion powder and salt. Cook until lightly browned, about 5 minutes. Stir tuna into cooked pasta. Add Alfredo sauce; stir until combined. Garnish with grated Parmesan cheese.

TUNA ALFREDO

Steps:

• Bring a large pot of lightly salted water to a boil. Add fettuccine and boil until tender yet firm to the bite, about 8 minutes. Drain and set aside.
• Stir together Alfredo sauce, lemon juice, capers, lemon zest, and pepper in a small saucepan. Stir in tuna; cook over medium heat until heated through, about 5 minutes. Serve over fettuccine.

TUNA ALFREDO CASSEROLE

Steps:

• Cook pasta according to package directions; drain and return to the pan.
• In a bowl, mix together pesto, Alfredo sauce, and milk.
• Add to the pasta, stirring to coat.
• Fold in the tuna.
• Add salt and pepper to taste.
• Pour into an ungreased 2 quart casserole dish.
• Sprinkle with Parmesan cheese.
• Bake at 425 degrees for 10-15 minutes or until thoroughly heated and cheese is melted.

TUNA STEAK ON FETTUCCINE

Steps:

• In a shallow bowl, combine 2 tablespoons wine, 2 tablespoons oil, 1/4 teaspoon basil, 1/4 teaspoon oregano, and half the salt and pepper; add tuna. Turn to coat; cover and refrigerate 1 hour., In a large skillet, saute onion in remaining oil until tender. Add tomatoes, brown sugar and remaining wine, basil, oregano, salt and pepper. Bring to a boil. Reduce heat; simmer, uncovered, until bubbly and slightly thickened, 4-6 minutes. Meanwhile, cook fettuccine according to package directions., Drain tuna, discarding marinade. Place tuna over tomato mixture; return to a boil. Reduce heat; simmer, covered, until fish just begins to flake easily with a fork, about 6 minutes. Remove tuna and keep warm. Drain fettuccine; add to tomato mixture and toss to coat. Divide between two plates; top with tuna.

TUNA FETTUCCINI ALFREDO

Steps:

• In a large pot of boiling, salted water, cook fettuccini for 4 minutes; drain well.
• In a large sauté pan, add the olive oil from the canned tuna and sauté the garlic, mushrooms and tuna, while the pasta is cooking.
• Add the cream.
• Toss pasta with sauce in the sauté pan, until coated.
• Serve immediately. If desired, sprinkle with parmesan cheese and garnish with a sprig of parsley.