Seafood Alfredo Pasta

SEAFOOD FETTUCCINE 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.

EASY SEAFOOD ALFREDO

Steps:

• Bring a large pot of lightly salted water to a boil. Add pasta, cook for 8 to 10 minutes, until al dente, and drain.
• Melt the butter in a skillet over medium heat, and cook the garlic 1 minute. Pour in the chicken broth and half-and-half. Cook and stir until heated through.
• Mix the Parmesan cheese and American cheese into the skillet. Cook and stir until American cheese is melted. Season the mixture with basil, parsley, and pepper. Mix in the imitation crabmeat, and continue cooking until heated through. Serve over the cooked pasta.

SEAFOOD PASTA ALFREDO

Steps:

• Cook linguine according to package directions. Meanwhile, in a large skillet, saute the zucchini, carrots and onion in oil until crisp-tender. Add garlic and pepper flakes; cook 1 minute longer. Stir in the cream, cheese, butter, salt and pepper., Bring to a gentle boil; cook for 1-2 minutes or until slightly thickened. Add the shrimp, tomatoes, crabmeat and green onions. Drain linguine; toss with shrimp mixture.

GARLIC SEAFOOD ALFREDO PASTA

Steps:

• In a medium size skillet, melt the butter over medium heat. Add the garlic and cook until aromatic, (about 2 minutes), stirring constantly, and taking care not to let the garlic burn.
• Sprinkle in the flour and whisk for about 1 to 2 minutes, just to get the flour a little heat and mix with the butter and garlic. Slowly whisk in the milk and cream cheese, whisking until the mixture is smooth. It will look curdled at first, but continue whisking for 2-3 minutes, it will come together to form a smooth, creamy sauce. Stir in the Parmesan cheese, salt, pepper and parsley. Stir until the cheese is melted and the sauce is the desired consistency. (Cook for 2-3 minutes for a thicker sauce or remove right after the cheese is melted for a thinner sauce). Set aside and keep warm.
• In a large size Dutch oven or large size sauce pan, over high heat, bring 6 to 8 cups of water to a boil, add a dash of salt and about a tablespoon of oil to the water. Once the water is a consistent rolling boil, add your pasta and reduce heat to medium. Boil pasta until al dente, (about 8 to 12 minutes), stirring occasionally to keep the pasta from sticking together.
• In a medium size skillet, add 2 tablespoons butter over medium-high heat, add shrimp and scallops and salt, sauté until shrimp turn an orange color, now, quickly and gently fold in the broccoli and crabmeat.
• Add the Alfredo sauce to the Al dente pasta, toss well to coat the pasta in sauce and then gently fold in the seafood mixture. Serve hot.
• Makes 4 to 6 servings of pasta and sauce.

SEAFOOD ALFREDO

Steps:

• For the roasted garlic: Preheat the oven to 350 degrees F. Using a basting brush, coat the garlic with the olive oil, place on a baking sheet, cover with aluminum foil and roast until the garlic lightly browns and softens to the touch, about 1 1/2 hours. Let cool, then roughly cut and set aside.
• For the sauce: In a large saute pan (12- to 14-inch nonstick preferred) on medium-high heat, add the roasted garlic, butter and onions and saute until the onions are translucent, about 2 minutes. Add the heavy cream, wine, clams, salt and pepper and bring to a boil. (Do not walk away as cream has a tendency to boil over.) As the cream starts to boil, adjust the flame to a lower setting to prevent it from boiling over. Simmer the sauce until more than half of the clams have opened; The sauce will have reduced and thickened by almost half. Add the crabmeat, scallops and shrimp and simmer until the shrimp starts to curl up and the scallops start to swell, about 1 1/2 minutes per side. Add the Romano, Parmesan and green onions. The sauce will immediately start to thicken. Simmer for just about 1 minute to incorporate the Romano and Parmesan cheeses. Remove from the flame and serve over your favorite pasta.

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.

ALFREDO SEAFOOD CASSEROLE

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.

SEAFOOD ALFREDO SAUCE

Steps:

• Melt butter in heavy or non-stick pan.
• Add flour and stir for about 2 minutes. Add all spices. Don't let it color.
• Whisk in half and half and milk. Heat over a low-medium flame until it is thickened and very hot. Don't let it boil. This step usually takes 10 minutes.
• Add parmesan cheese, stir and take off flame.
• Immediately add raw scallops and stir. Let stand 2 minutes. It cooks that fast.
• Stir in cooked shrimp and crab. Taste for seasoning. Serve.