ALFREDO SEAFOOD CASSEROLE
Every bite of pasta, seafood and broccoli is coated in a creamy Alfredo sauce.
Provided by By Betty Crocker Kitchens
Categories Entree
Time 1h20m
Yield 6
Number Of Ingredients 11
Steps:
- Heat oven to 350°F. Spray 11x7-inch (2-quart) glass baking dish with cooking spray. Cook pasta as directed on package, adding broccoli for the last 2 minutes of cooking. Drain pasta and broccoli.
- In large bowl, mix Alfredo sauce, milk and pepper. Stir in shrimp, crabmeat, parsley and 2 tablespoons of the cheese. Add pasta and broccoli; toss gently to mix well. Spoon into baking dish. Cover baking dish with foil.
- Bake 35 to 40 minutes or until hot in center.
- Meanwhile, in small bowl, mix remaining 2 tablespoons cheese, the butter and bread crumbs. Sprinkle over casserole. Bake 10 to 15 minutes longer or until top is light golden brown.
Nutrition Facts : Calories 540, Carbohydrate 41 g, Cholesterol 195 mg, Fat 5 1/2, Fiber 2 g, Protein 30 g, SaturatedFat 18 g, ServingSize 1 Serving, Sodium 660 mg, Sugar 4 g, TransFat 1 g
SCALLOPS ALFREDO
Make and share this Scallops Alfredo recipe from Food.com.
Provided by lazyme
Categories < 30 Mins
Time 18m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- Thaw scallops, if frozen.
- Cut any large scallops in half; set aside.
- For sauce, in a small bowl stir together half and half, light cream, or milk; parsley; cornstarch; and pepper.
- Set aside.
- Pour cooking oil into a wok or large skillet. (Add more oil as necessary during cooking).
- Preheat over medium-high heat.
- Stir-fry garlic in hot oil for 15 seconds.
- Add scallops to the hot wok.
- Stir-fry about 2 minutes or till scallops turn opaque.
- Push scallops from the center of the wok.
- Stir sauce.
- Add sauce to center of wok.
- Cook and stir till thickened and bubbly.
- Cook and stir 2 minutes more.
- Add cooked fettuccine, tomato, and 1/2 cup Parmesan cheese.
- Stir all ingredients together to coat with sauce.
- Cook and stir for 1 to 2 minutes more or till heated through.
- Serve immediately.
- Sprinkle with additional Parmesan cheese and garnish with parsley sprigs, if desired.
- Nutrition information per serving: 416 calories, 25 g protein, 40 g carbohydrate, 18 g fat (6 g saturated fat), 65 mg cholesterol, 341 mg sodium, 496 mg potassium.
Nutrition Facts : Calories 412.4, Fat 18, SaturatedFat 8.7, Cholesterol 101.4, Sodium 378.6, Carbohydrate 35.2, Fiber 0.7, Sugar 1.5, Protein 27.2
FETTUCCINE ALFREDO WITH SCALLOPS AND PEAS
Is there such a thing as too much deliciousness all on one plate? We put the question to the test with this Fettuccine Alfredo with Scallops and Peas.
Provided by My Food and Family
Categories Recipes
Time 25m
Yield 4 servings
Number Of Ingredients 9
Steps:
- Heat oil in large skillet on medium-high heat. Add scallops; cook and stir 2 to 3 min. or until scallops are opaque. Remove from heat; place in large serving bowl. Gently stir in peas.
- Melt butter in small saucepan on low heat. Gradually add cream, stirring until well blended. Add Parmesan cheese; cook until completely melted, stirring constantly. Season with salt and pepper.
- Place pasta in large bowl. Add scallops, peas and sauce; mix lightly.
Nutrition Facts : Calories 500, Fat 25 g, SaturatedFat 12 g, TransFat 0 g, Cholesterol 90 mg, Sodium 930 mg, Carbohydrate 42 g, Fiber 4 g, Sugar 4 g, Protein 27 g
SEAFOOD FETTUCCINE
Steps:
- Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain.
- Melt butter in a large, non-stick skillet over medium-high heat. Stir in onions and garlic, and cook for 1 minute. Add shrimp and scallops, stirring to combine, and cook 3 minutes more. Reduce heat to medium-low.
- Pour half-and-half, salt, and pepper into the pan and bring to a simmer, stirring constantly. Do not boil. Gradually sprinkle 1/2 cup Parmesan cheese over seafood mixture and continue stirring another minute. Remove from heat.
- Toss cooked pasta into the pan, coating thoroughly. Sprinkle with remaining Parmesan cheese, and serve.
Nutrition Facts : Calories 496.8 calories, Carbohydrate 52.7 g, Cholesterol 157.6 mg, Fat 14.3 g, Fiber 2.9 g, Protein 37.7 g, SaturatedFat 7.8 g, Sodium 750.5 mg, Sugar 1.3 g
SHRIMP FETTUCCINE ALFREDO
This take on a classic Italian-American recipe is super easy to make. Slightly reducing the cream and adding a hefty dose of cheese means you don't have to use flour to thicken the sauce.
Provided by Food Network Kitchen
Categories main-dish
Time 25m
Yield 4 servings
Number Of Ingredients 9
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.
SEAFOOD FETTUCCINE ALFREDO
I like to serve this lovely pasta, featuring scallops and shrimp, with crusty Italian bread. Sprinkled with tomato and parsley, this dish looks as mouthwatering as it tastes. -Jimmy Spellings, Oakland, Tennessee
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 2 servings.
Number Of Ingredients 12
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.
Nutrition Facts : Calories 702 calories, Fat 34g fat (14g saturated fat), Cholesterol 179mg cholesterol, Sodium 728mg sodium, Carbohydrate 53g carbohydrate (10g sugars, Fiber 3g fiber), Protein 40g protein.
SHRIMP ALFREDO PASTA RECIPE
This Shrimp Fettuccine Aflredo is a major comfort food. There's just something about a mountain of pasta consumed by rich creamy sauce, and studded with large, tender shrimp that has my name written all over it. It reminds me of my favorite dish at Olive Garden; seafood alfredo. It's also surprisingly easy to make; ready in under 30 minutes!
Provided by Natasha of NatashasKitchen.com
Categories Easy
Time 30m
Number Of Ingredients 12
Steps:
- Cook 3/4 lb fettuccini noodles in salted water according to package instructions and drain. Don't rinse (this helps the sauce stick to the noodles better).
- Lightly season shrimp with salt, pepper and paprika. Preheat a large skillet to med/high and add 1 Tbsp oil. Once oil is hot, add shrimp in a single layer and cook 1-2 min per side or just until fully cooked and no longer translucent. They should be golden/pink on the outside and opaque white on the inside. Don't over-do it or they will be rubbery. Remove shrimp to a separate bowl.
- In same pan, over medium/high heat, add 2 Tbsp butter and onion and sauté onion till golden. Stir in garlic and sauté another minute. Stir in 1/3 cup white wine and reduce to 25% scraping the bottom to deglaze the pan.
- Stir in Cream and simmer for 2 min. Next, sprinkle the top with 1/3 cup parmesan (or add to taste) and stir just until creamy and smooth and remove from heat. Don't boil or the cheese will separate from the cream. Add about 1/4 tsp paprika and season with S&P to taste.
- Add the cooked shrimp and drained (un-rinsed pasta). Garnish with parsley, basil, extra parmesan or freshly cracked pepper if desired.
SHRIMP FETTUCCINE ALFREDO PASTA BAKE
Creamy shrimp fettuccine alfredo pasta bake is garlicky, buttery, cheesy, loaded with shrimp and parsley and topped with mozzarella. Easy comfort food goals.
Provided by Sam | Ahead of Thyme
Categories Pasta
Time 22m
Number Of Ingredients 14
Steps:
- Bring a large pot of water to a boil over medium high heat. Add fettuccine and 1 teaspoon salt into the boiling water to cook according to package instructions until al dente (in other words, firm to the bite). Fresh fettuccine takes a shorter time to cook thoroughly, about 3 minutes.
- Drain the fettuccine in a colander to be added into the skillet directly without rinsing.
- Heat olive oil in a large cast-iron skillet over medium high heat for 2 minutes until oil starts to sizzle and shimmer. Add shrimp and cook until they turn orange, stirring frequently, about 2-3 minutes. Add garlic, onions and parsley and stir well. Cook for 2-3 minutes until fragrant and onions are soft and translucent.
- Add melted butter, cream cheese and heavy whipping cream. Stir well and cook for about 2 minutes until the mixture forms into a uniform texture. Stir in Parmesan cheese and black pepper. Stir well for 1 more minute to combine all ingredients. You will notice the mixture start to thicken a bit. (You can used also store-bought alfredo sauce instead and simply add in the sauce at this stage instead of the ingredients added in this step).
- Turn off the heat and leave the sauce mixture in the skillet. Add the cooked fettuccine and toss well to combine. Sprinkle salt flakes on top to taste. If you are not doing the pasta bake, you can serve the pasta immediately at this point.
- For the pasta bake, add pieces of fresh mozzarella evenly on top of fettuccine. Transfer the skillet to the oven and broil on high for 2-3 minutes, until the cheese melts and browns. Keep a close eye on the pasta because things can happen very quickly in the broiler.
Nutrition Facts : ServingSize 1 serving, Calories 423 calories, Sugar 1.6 g, Sodium 874.6 mg, Fat 21.6 g, SaturatedFat 10.5 g, TransFat 0.3 g, Carbohydrate 31.3 g, Fiber 0.6 g, Protein 26.8 g, Cholesterol 204 mg
SEAFOOD ALFREDO FETTUCCINE - ITALIAN TUTTO MARE
When shrimp, crab, clams, and mushrooms come together in a luscious creamy, cheesy garlic sauce over fresh pasta, you get this delectable Seafood Alfredo Fettuccine!
Provided by Sparkles Of Yum
Categories Entree,Dinner
Time 40m
Number Of Ingredients 22
Steps:
- Cook pasta according to package instructions, drain reserving a little water and cover.
- In large skillet, heat two tablespoons olive oil to saute the mushrooms, when those are almost ready add the garlic, being careful not to burn. Remove the mushrooms and set aside.
- In the same skillet bring half-and-half to a boil. Cook over medium-high heat, stirring frequently, until reduced by about one-fourth. Stir in shrimp, clams, crab meat, butter, black pepper and red pepper flakes.
- Cook, stirring until shrimp is done about 4 minutes. Add mushrooms back in and stir in Parmesan and Provel; remove from heat. Toss with Fettuccine, add toasted bread crumbs and fresh parsley as garnish and serve immediately.Instructions for fresh pasta:
- In a stand mixer fitted with the dough hook, combine the flour and salt on low speed. Add the egg yolks, eggs, and olive oil and continue to mix on low speed. Once the flour is incorporated, increase the speed to medium- low and mix/knead the dough for 5 minutes.
- Lightly flour your works surface. Dump the dough onto the surface and continue to knead for a few more minutes. At this point, the dough may look a little dry, which is fine. Wrap the dough well in plastic wrap and let it rest in the refrigerator for at least 1 hour before rolling it. This rest allows the flour to be fully absorbed by the wet ingredients for a smooth, tender dough. (You can make the dough up to 1 day ahead of rolling it; keep it refrigerated.)
- Fresh pasta cooks faster (about 1-3 minutes) than dried. So be sure to keep an eye on it.
Nutrition Facts : Calories 1852 calories, Carbohydrate 175 grams carbohydrates, Cholesterol 1125 milligrams cholesterol, Fat 74 grams fat, Fiber 8 grams fiber, Protein 115 grams protein, SaturatedFat 32 grams saturated fat, ServingSize 1, Sodium 3911 milligrams sodium, Sugar 13 grams sugar, TransFat 1 grams trans fat, UnsaturatedFat 37 grams unsaturated fat
SCALLOPS ALFREDO
When Georgia Stott of New Glarus, Wisconsin went back to school while still working full-time, fast-fixing recipes became a "necessity of life," she recalls. Here, the self-described "hard-core recipe addict" shares a speedy seafood supper. TIP: "Try substituting other seafood or herbs to suit your tastes," she suggests.
Provided by Taste of Home
Categories Dinner
Time 15m
Yield 4 servings.
Number Of Ingredients 6
Steps:
- In a large skillet, saute the scallops, mushrooms and onions in butter for 4-6 minutes or until scallops are firm and opaque. Stir in Alfredo sauce. Cover and cook for 2-3 minutes or until heated through. Serve with pasta.
Nutrition Facts : Calories 220 calories, Fat 16g fat (8g saturated fat), Cholesterol 65mg cholesterol, Sodium 999mg sodium, Carbohydrate 10g carbohydrate (3g sugars, Fiber 1g fiber), Protein 12g protein.
FETTUCCINE ALFREDO WITH GARLIC SHRIMP AND SCALLOPS
Wow! Good luck trying to eat one serving. This is the most delicious fettuccine ever. If you want leftovers, this probably isn't the dish for you. Recipe courtesy of Debbie Macomber's Cedar Cove Cookbook. YUM YUM!
Provided by AmyZoe
Categories One Dish Meal
Time 35m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- Warm oil in a large heavy saucepan over medium heat.
- Add garlic and cook 30 seconds, stirring.
- Pat scallops dry with paper towel.
- Add shrimp, scallops, salt, and pepper to skillet and cook 5 minutes, stirring often.
- Remove from heat.
- Cook pasta according to package directions.
- Reserve 1/4 cup cooking water and drain pasta.
- Melt butter in a large saucepan over low heat.
- Add cooked pasta and toss with butter to coat.
- Stir in cheese, reserved cooking water, half-and-half, salt, and pepper.
- Using tongs, transfer pasta to 4 serving plates.
- Pile shrimp and scallops atop pasta and garnish with parsley.
FETTUCCINE SCALLOP ALFREDO
Steps:
- Fill a large pot with lightly salted water and bring to a rolling boil. Stir in fettuccine; cook at a boil until tender yet firm to the bite, about 8 minutes. Drain.
- Melt butter in a large skillet over medium heat. Cook and stir sun-dried tomatoes, parsley, garlic, and basil in the hot butter until browned, about 5 minutes. Add scallops in a single layer; cook until they release from the bottom of the skillet, 2 to 3 minutes per side. Transfer to a large plate.
- Cook and stir mushrooms and green onions in the same skillet until lightly browned and tender, about 5 minutes. Pour in Alfredo sauce; cook, stirring often, until heated through, 5 to 10 minutes. Return scallop mixture to the skillet; stir until coated with sauce and warmed through, 2 to 3 minutes.
- Serve sauce over fettucine.
Nutrition Facts : Calories 816.3 calories, Carbohydrate 74.4 g, Cholesterol 122 mg, Fat 39 g, Fiber 3.4 g, Protein 46 g, SaturatedFat 15.1 g, Sodium 1471.2 mg, Sugar 7.1 g
CREAMY SHRIMP AND SCALLOP FETTUCCINE ALFREDO
Creamy Shrimp and Scallop Fettuccine Alfredo is a seafood lover's delight. An easy dish to make which is loved by everyone in the family.
Provided by The Crafty Boomer
Categories Seafood Pasta
Time 35m
Yield 6 Servings
Number Of Ingredients 17
Steps:
- Cook fettuccine noodles until al dente, according to the package directions. Drain and set aside.
- Season the shrimp and scallop with salt and pepper. In a large skillet heat two tablespoons butter. Sauté the shrimp, scallop, and parsley for two minutes until shrimp turns pink. Remove the shrimp and scallop from the skillet and set aside in a bowl.
- In the same skillet add the remaining butter, cooking the garlic until soft and fragrant.
- Add the flour to the skillet and whisk until smooth, removing all lumps from the flour, approximately 2 minutes. Next, add the heavy cream to the skillet while constantly whisking to prevent lumps from forming, another 3 minutes. Keep the heat low to prevent the sauce from sticking to the pan. Add the grated Parmesan cheese, nutmeg, oregano, Old Bay seasoning, salt, and pepper to taste, whisk until combined. Continue whisking until the sauce has thickened, 5 to 8 minutes. Add the pasta and seafood back to the skillet. Toss several times, if the sauce thickens too much thin it with a little pasta water or milk.
SEAFOOD ALFREDO
Provided by Robert Irvine : Food Network
Categories main-dish
Time 1h
Yield 6 servings
Number Of Ingredients 17
Steps:
- For the bechamel sauce: Melt the butter in a saucepan. Whisk in the flour and cook for 2 to 3 minutes, stirring constantly. Slowly whisk in the milk. Simmer for 20 minutes, stirring frequently to avoid burning. Season with salt and white pepper, then strain through a chinois and hold for later use.
- For the seafood alfredo pasta: Bring a large pot of water to a boil to reheat the cooked pasta. In a saute pan or small saucepan, heat the bechamel sauce to a simmer. Add the Parmesan and stir to melt the cheese. Add the crabmeat and toss to warm.
- Sprinkle the shrimp with salt and pepper. Heat a large saute pan over high heat. Add the grapeseed oil and then the shrimp to the pan. Cook for 1 to 2 minutes, then flip the shrimp and finish cooking, another 1 to 2 minutes. Remove the shrimp, leaving the oil in the pan. Hold the shrimp for plating.
- Add the sliced garlic to the shrimp pan and saute until it just begins to brown around the edges. While the garlic is cooking reheat the pasta in the boiling water, about 1 minute. Strain the pasta, add it to the pan with the garlic and toss.
- Add the bechamel and crab to the pasta and toss. Add the lemon juice, Chicken stock and cream and sprinkle with salt and pepper. Add the egg yolks and toss to incorporate. Cook for 1 minute to help thicken the sauce. Add the shrimp and toss.
- Divide the pasta and shrimp evenly between serving plates and garnish with chopped chives.
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SCALLOP FETTUCCINE ALFREDO - SOBEYS INC.
From sobeys.com
4.7/5 (3)Total Time 30 minsServings 4Calories 610 per serving
- Cook pasta according to package directions, adding sugar snap peas and peas in last 2 min. of cooking. Reserve 1/2 cup (125 mL) pasta water. Drain pasta and veggies. Immediately, add pasta and peas back into saucepan.
- Add scallops plus butter and juices from steamer bags to saucepan. Stir in cheese, lemon zest, lemon juice, olive oil and approx.1/3 cup (75 mL) reserved hot pasta water. Toss to combine, adding more pasta water, if required, to make a silky sauce.
BAY SCALLOP ALFREDO - PACIFIC SEAFOOD
From pacificseafood.com
Servings 1Estimated Reading Time 30 secsCategory Seafood, Dinner
- In a large sauté pan, over medium heat, sauté shallots with butter until tender. Increase heat to high. Add wine and cream and bring to a gentle boil for 2 minutes. Reduce heat and slowly add cheese, stirring constantly until well blended. Add Bay Scallops, cooking only until heated through, 4 to 6 minutes. Season with nutmeg, salt and freshly ground black pepper.
- Toss hot pasta with sauce and garnish with fresh chopped parsley and reserved Parmesan cheese.
FETTUCCINE WITH SCALLOPS RECIPE | LEITE'S CULINARIA
From leitesculinaria.com
5/5 (1)Total Time 30 minsCategory EntreesCalories 831 per serving
- While the water comes to a boil, pat the scallops thoroughly dry with paper towels. If the scallops have a tough little rectangular portion on the side that’s uncharacteristically dense and hard, trim and discard it.
- Heat 1 tablespoon oil in a sauté pan over medium-high heat. Let the oil get very hot but not smoking. Add the scallops and sear on both sides, turning once, until almost cooked through. Remove the scallops from the skillet but keep the skillet on the stove.
- Turn the heat beneath the skillet down to medium-low and add the remaining 2 tablespoons oil to the pan along with the minced shallots. Cook, stirring, until the shallots are softened and tender but do not let them brown, 2 to 4 minutes.
POSSIBLY THE BEST SEAFOOD FETTUCCINE ALFREDO RECIPE ...
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From tatyanaseverydayfood.com
Reviews 8Calories 740 per servingCategory Dinner, Lunch
- First, prepare the fettuccine pasta. Bring a large pot of salted water to a boil. Cook the pasta according to package instructions until al dente. Drain the pasta, cover and keep it warm.
- Prepare the alfredo sauce next. Place the butter into medium saucepan and melt it completely over medium heat. Add in the flour and whisk until smooth the roux is smooth. Cook the butter and flour mixture for 2 minutes. Next, slowing start adding in the milk, 1/2 cup at a time, whisking constantly so no clumps remain. Cook the milk approximately 30 seconds after each addition, whisking constantly.
- Once all the milk is added, add in the seasonings and cheese. Continue to cook the sauce over medium heat, whisking frequently until sauce thickens, about 7 to 8 minutes. Cover the sauce with a lid and keep it warm.
- Next, prepare the garlic shrimp. Heat a large frying pan over high heat and add a tablespoon of cooking oil. Add in the garlic and sauté for 2 minutes until soft and aromatic - do not brown! Add in the shrimp, followed by wine and close the pan with a tight-fitting lid. Cook the shrimp over high heat for 3 to 4 minutes, then uncover and pour in the prepared alfredo sauce into the pan along with seasonings. Turn the heat down to medium and continue to cook until sauce thickens, about 7 to 8 minutes.
CREAMY SCALLOP & PEA FETTUCCINE RECIPE - EATINGWELL
From eatingwell.com
5/5 (6)Total Time 40 minsCategory Healthy Scallop RecipesCalories 413 per serving
- Bring a large pot of water to a boil. Cook fettuccine until just tender, 8 to 10 minutes or according to package instructions. Drain.
- Meanwhile, pat scallops dry and sprinkle with 1/8 teaspoon salt. Heat oil in a large nonstick skillet over medium-high heat. Add the scallops and cook until golden brown, 2 to 3 minutes per side. Transfer to a plate.
- Add clam juice to the pan. Whisk milk, flour, white pepper and the remaining 1/8 teaspoon salt in a medium bowl until smooth. Whisk the milk mixture into the clam juice. Bring the mixture to a simmer, stirring constantly. Continue stirring until thickened, 1 to 2 minutes. Return the scallops and any accumulated juices to the pan along with peas and return to a simmer. Stir in the fettuccine, 1/2 cup Romano cheese, chives, lemon zest and juice until combined. Serve with the remaining cheese sprinkled on top.
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- Sauté shrimp seasoned with ½ a teaspoon of kosher salt and a few turns of freshly ground pepper just until they start to turn pink, 3-5 minutes.
SEAFOOD FETTUCCINE RECIPE | MYRECIPES
From myrecipes.com
4.5/5 (26)Calories 438 per servingServings 8
- Melt butter in a 12-inch nonstick skillet over medium-high heat. Add onions and garlic; sauté 1 minute or until tender. Add shrimp and scallops; sauté 3 minutes or until done. Reduce heat to medium-low.
- Add half-and-half, salt, pepper, and crabmeat; cook 3 minutes or until thoroughly heated, stirring constantly (do not boil). Gradually sprinkle 1/2 cup cheese over seafood mixture, stirring constantly; cook 1 minute, stirring constantly. Remove from heat. Combine pasta and seafood mixture in a large bowl. Top each serving with 1 1/2 teaspoons cheese and 1 1/2 teaspoons parsley.
SEAFOOD FETTUCCINE ALFREDO - TASTY EVER AFTER
From tastyeverafter.com
Ratings 7Category EntreeCuisine AmericanTotal Time 25 mins
- Cook fettuccine noodles until al dente, according to the package directions. Drain and set aside.
- In a large skillet over medium-high heat, add 1 tablespoon butter and 1 tablespoon olive oil. Once butter is melted add shrimp to skillet in single layer and sprinkle with salt and white pepper. Cook until shrimp turns pink on each side and just cooked through, about 3 minutes. Remove, place on plate, and set aside. Add another 1 tablespoon butter and 1 tablespoon olive oil to pan, once butter melts, add scallops in a single layer, sprinkle with salt and white pepper, and cook for 90 seconds on each side. Remove and place on plate with shrimp. Set aside.
- Add remaining 1 tablespoon butter to pan with green onions, shallots, and garlic, and sauté for 1 minute. Add sliced mushrooms and sauté for 3 minutes. Add white wine, and reduce to half.
- Reduce heat to medium-low, add cream and stir constantly until slightly thickened, about 2-3 minutes. Stir in Parmesan cheese, taste sauce and add salt and pepper, if needed. Add scallops, shrimp and cooked fettuccine noodles, stir together until everything is well coated and heated through, about 2 minutes.
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5/5 (13)Estimated Reading Time 2 mins
- Preheat a skillet on medium-high heat. Add 2 tablespoons olive oil and saute the scallops for about 6 minutes. Stir in the shrimp & cook for an additional 4-5 minutes, or until done. Remove from the pan & set aside.
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From pasta.com
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From foodland.ca
- Cook pasta according to package directions, adding sugar snap peas and peas in last 2 min. of cooking. Reserve 1/2 cup (125 mL) pasta water. Drain pasta and veggies. Immediately, add pasta and peas back into saucepan.
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SCALLOP FETTUCCINE ALFREDO | OLDFATGUY.CA
From oldfatguy.ca
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