Seafood Fettuccine

EASY SEAFOOD FETTUCINI

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.
• In a large saute pan, melt butter and saute onions and garlic until onions are almost translucent.
• Stir in flour, coating all of the onions well. Gradually pour in milk, stirring constantly. Stir in mushroom soup and seafood.
• Cook for 10 minutes or until shrimp are pink and scallops are opaque. Serve over pasta.

SEAFOOD FETTUCCINE

Steps:

• In a large saucepan, saute the shrimp, mushrooms, garlic powder, salt and pepper in butter for 3-5 minutes. Stir in the fettuccine, cheese, milk and sour cream. Cook over medium heat for 3-5 minutes or until heated through (do not boil). Sprinkle with parsley if desired.

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.

SEAFOOD ALFREDO

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.

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.

SHRIMP FETTUCCINE ALFREDO

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 SUPREME

Steps:

• Dissolve bouillon in warm water; set aside.
• Start pasta.
• Melt butter over low heat.
• Add peppers to taste and roasted garlic when butter has melted.
• Do not allow garlic to brown more.
• Gradually stir in flour.
• While stirring, gradually add cream until blended.
• Blend in bouillon.
• Continue stirring on medium heat until thickened.
• Add parmesan.
• 5 minutes before pasta is ready, slowly add prawns, calamari and then the scallops to sauce.
• Stir until prawns are pink and calamari spirals.
• Serve over hot fettuccine,lightly sprinkled with parmesan and garnish with parsley and a twisted slice of lemon.

SEAFOOD FETTUCCINE

Steps:

• Melt butter in a 12-inch nonstick skillet over medium-high heat. Add onions and garlic; saute 1 minute or until tender. Add shrimp and lobster; saute 3 minutes or until done. Reduce beat to medium-low. Add half-and-half, heavy cream, 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. Remove from heat. Combine pasta and seafood mixture in a large bowl or serving platter. Top with remaining cheese and parsley. For a lighter version, substitute 2 cups half-and-half instead of 1 cup half-and-half and 1 cup heavy cream. Works well both ways.

SEAFOOD FETTUCCINE

Steps:

• 1. On a wok turn setting to medium and melt the butter ; Add garlic and carrots , Saute' on high , stir in the flour and salt , blend in the half & half and milk ; Stir in the tomatoes , parsley and basil.
• 2. Cook for 7-10 minutes until thick and bubbly ; stirring constantly.
• 3. Stir in the shrimp and scallops turn down to medium high for about 7 minutes or until seafood is done.
• 4. Stir in cooked fettuccine , toss to coat the noodles well , heat through , top with goat cheese and Parmesan cheese ( I don't use the goat cheese).