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.
POACHED OYSTERS IN PERNOD CREAM
This delicious recipe is courtesy of Emeril Lagasse and can be found in his cookbook "From Emeril's Kitchens."
Provided by Martha Stewart
Categories Food & Cooking Appetizers
Number Of Ingredients 11
Steps:
- In a small bowl, mix together creme fraiche, 1/4 teaspoon salt, and 1/2 teaspoon pepper. Transfer mixture to a fine mesh strainer set over a bowl. Refrigerate, and let drain for 2 hours. Transfer solids to a bowl, cover, and refrigerate until ready to use.
- Melt butter in a medium saucepan over medium-high heat. Add shallots and cook, stirring, for 2 minutes. Add heavy cream, 1 1/2 cups reserved oyster liquor, and the Pernod; bring to a boil over medium-high heat. Add 1 teaspoon salt and remaining teaspoon pepper; reduce heat to medium. Simmer until liquid is reduced by half, about 10 minutes; remove from heat. Add half of the spinach to saucepan and puree mixture using an immersion blender, or in batches in a blender or food processor. Strain mixture through a fine-mesh sieve into a large skillet; keep warm.
- Heat oil in a deep, heavy-bottomed pot until it reaches 350 degrees on a deep-fry thermometer. Working in batches, fry remaining spinach until crispy, about 45 seconds. Using a slotted spoon, remove cooked spinach and drain on a paper-towel-lined plate; season with salt.
- Add oysters to cream sauce and bring to a gentle simmer. Cook until the edges start to curl, about 3 minutes. Remove from heat.
- To serve, arrange six oysters in each of six shallow bowls. Spoon 1/2 cup cream sauce into each bowl; spoon a dollop of creme fraiche in the center, top with caviar, and garnish with fried spinach. Serve immediately.
FETTUCCINI WITH KING OYSTER MUSHROOMS
Steps:
- Cook the pasta according to the package instructions.
- Heat the olive oil and the butter together in a saute pan over medium-high heat. Stir in the shallots and garlic, and saute until they are light brown. Add in the thyme and mushrooms, and saute until the mushrooms are golden brown.
- Deglaze the pan with the white wine, stirring to bring all the flavors together. Pour in the cream, and stir to combine. Allow the sauce to reduce until it becomes thick and coats the back of a spoon. Add the spinach to the cream, and toss together to coat evenly.
- Once the pasta has cooked, drain the water, and transfer the fettuccini to the sauce. Toss the pasta and the spinach sauce together. Sprinkle in the fresh chives, and season with salt, and pepper, to taste. Remove the pan from the heat, and serve the fettucini in warmed pasta bowls.
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
OYSTERS ON THE HALF SHELL WITH PERNOD DIPPING SAUCE
Pernod, the beloved French anise-flavored aperitif, adds an interesting twist to the sauce. Offer Champagne with the starters.
Yield Serves 8
Number Of Ingredients 7
Steps:
- Combine first 5 ingredients in medium bowl. Season to taste with salt and pepper. (Can be prepared 2 hours ahead. Cover and let stand at room temperature.)
- Cover platter with crushed ice. Top with oysters. Place dipping sauce in center of platter. Serve immediately.
FETTUCCINE WITH OYSTERS AND PERNOD
Provided by Marian Burros
Categories dinner, easy, pastas, main course
Time 35m
Yield 2 servings
Number Of Ingredients 11
Steps:
- Bring 3 quarts of water to boil in a covered pot for fettuccine.
- In food processor, process yogurt and ricotta until smooth. In a small cup, blend cornstarch thoroughly with Pernod to make smooth paste, and pour into yogurt-ricotta mixture. Process briefly to mix.
- Cut large oysters in thirds or halves, leaving small oysters whole. Mince garlic.
- Simmer oysters and garlic in a medium pot until edges of oysters begin to curl, just a few minutes.
- Trim external fat from prosciutto, and cut remaining prosciutto into small dice.
- Drain liquid from oysters, leaving oyster and garlic mixture in strainer. Using the same pot, cook the yogurt mixture over medium heat until it begins to thicken, about one minute. Stir in the prosciutto.
- Cook fettuccine according to package directions.
- Coarsely grate cheese.
- Combine oysters with "cream" sauce, and season with salt and pepper. Drain the fettuccine, top with oyster mixture and sprinkle with the cheese.
Nutrition Facts : @context http, Calories 722, UnsaturatedFat 7 grams, Carbohydrate 86 grams, Fat 17 grams, Fiber 1 gram, Protein 50 grams, SaturatedFat 7 grams, Sodium 1312 milligrams, Sugar 7 grams
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