Seafood Alfredo With Mussels

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SEAFOOD FETTUCCINE ALFREDO



Seafood Fettuccine Alfredo image

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

4 ounces uncooked fettuccine
1/4 pound uncooked medium shrimp, peeled and deveined
1/4 pound sea scallops, halved
2 tablespoons olive oil, divided
1 small shallot, chopped
1 garlic clove, minced
1/4 cup chicken broth
1/4 cup white wine or additional chicken broth
1 cup heavy whipping cream or half-and-half cream
1/2 cup grated Parmesan cheese
1 Roma tomato, diced
2 tablespoons minced fresh parsley

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.

SEAFOOD ALFREDO



Seafood Alfredo image

Provided by Food Network

Categories     main-dish

Time 2h5m

Yield 4 to 6 servings

Number Of Ingredients 16

3 cloves garlic
1/2 teaspoon extra-virgin olive oil
4 ounces lightly salted butter
1/4 medium Vidalia onion, julienned
24 ounces heavy whipping cream
8 ounces white wine, such as Chablis or Chardonnay
12 to 15 littleneck clams, rinsed and cleaned
Pinch sea salt
Pinch cracked black pepper
1/2 pound jumbo lump crabmeat
1/2 pound scallops
1/2 pound jumbo shrimp with tails, peeled and deveined
2 ounces Pecorino-Romano cheese, grated
2 ounces Parmesan-Reggiano, grated
2 green onions, cut into 1/4-inch slices
Pasta, for serving

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 ALFREDO



Seafood Alfredo image

Provided by Robert Irvine : Food Network

Categories     main-dish

Time 1h

Yield 6 servings

Number Of Ingredients 17

4 tablespoons butter
2 ounces all-purpose flour
4 cups whole milk
Kosher Salt
White pepper
1 cup grated Parmesan
12 ounces lump crabmeat
30 large shrimp (21/25 count), peeled and deveined
Kosher salt and freshly ground black pepper
2 tablespoons grapeseed oil
3 cloves garlic, sliced
3 pounds (cooked weight) cooked fettuccine
1 tablespoon lemon juice
1/4 cup chicken stock
1/2 cup heavy cream
3 large egg yolks
2 tablespoons chopped chives

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.

COPYCAT OLIVE GARDEN SEAFOOD ALFREDO RECIPE



Copycat Olive Garden Seafood Alfredo Recipe image

A copycat of the Copycat Olive Garden Seafood Alfredo. Ready in less than 30 minutes.

Provided by Kim

Categories     Main Course

Time 20m

Number Of Ingredients 9

1 pound fettuccine
1/4 pound unsalted butter ((1 stick))
2 cups heavy cream
1/4 teaspoon nutmeg
1 1/2 cups freshly grated Parmesan ((see note))
salt
black pepper
1/2 pound extra small shrimp ((or shrimp size of choice)(or more if preferred))
1/4 pound bay scallops ((or size of choice)(or more if preferred))

Steps:

  • Start the water for the fettuccine pasta. Cook as per package directions until just shy of al dente (it will be added to the sauce later and will continue to cook). If the pasta is done too early, drain and set aside while reserving 1 cup of the cooking liquid just in case the sauce is too thick.
  • As the water is starting for the pasta, combine the butter and cream in a large pot or a wide skillet with tall edges (like the one in my picture). Heat over medium until the butter is melted into the cream.
  • Turn heat down to medium low. Add the nutmeg to the cream and butter mixture. Whisk to combine.
  • Add the Parmesan cheese. Season with salt and pepper to taste (cheese is salty, so make sure you do not salt until after the Parmesan is added).
  • Add the shrimp, scallops, and pasta to the sauce and toss to coat. Let it cook for 2-3 minutes to combine the flavors. If the sauce is too thick, add a little pasta water at a time to loosen the sauce (or cream). If too thin, let it cook a little longer. This should be enough time for the small seafood to cook (see note).
  • Remove from heat. Serve immediately.

Nutrition Facts : Calories 1254 kcal, Carbohydrate 85 g, Protein 44 g, Fat 83 g, SaturatedFat 50 g, Cholesterol 488 mg, Sodium 1113 mg, Fiber 4 g, Sugar 3 g, ServingSize 0.25 batch

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