Seafood Fettuccini

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.

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

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.

SHRIMP FETTUCCINE ALFREDO

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 skillet, cook and stir shrimp and garlic in the butter for about one minute. Pour in half and half; stir. Sprinkle Parmesan cheese in one tablespoon at a time, stirring constantly. After all Parmesan is added, mix in parsley and salt. Stir frequently making sure it does not boil. Sauce will take a while to thicken.
• When sauce has thickened, combine with cooked pasta noodles; serve hot.

SEAFOOD PASTA

Steps:

• Heat 2 tablespoons of the olive oil in a large pan over medium heat. Add the onions and cook for 4-5 minutes or until softened. Add the garlic and cook for 1 more minute.
• Stir in the red pepper flakes (optional), then add the pureed tomatoes. Season with salt and pepper to taste.
• Bring to a simmer and cook for 20 minutes or until sauce has just started to thicken. Stir in the butter, then remove the sauce from the heat.
• While the sauce is simmering, cook the spaghetti in a large pot of salted water according to package directions.
• Drain the pasta, reserving 3/4 cup of the pasta cooking liquid.
• Heat the remaining tablespoon of olive oil in a large pan over high heat. Season the scallops with salt and pepper, then add them to the pan.
• Cook the scallops for 1-2 minutes per side or until browned and opaque.
• Remove the scallops from the pan. Season the shrimp with salt and pepper and add them to the pan. Cook for 3-4 minutes or until pink and opaque.
• Remove the shrimp from the pan. Place the clams and mussels in the pan, along with the reserved pasta water. Bring to a simmer.
• Cover and cook for 4-6 minutes or until clams and mussels have opened. Discard any shells that did not open.
• Add the shrimp and scallops back to the pan along with the tomato sauce and spaghetti. Toss to coat everything with the sauce.
• Sprinkle with parsley, then serve.

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 PASTA

Steps:

• Cook the spaghetti according to the package instructions. Drained and set aside. Blend the entire can of the whole peeled tomatoes in a blender or food processor. Set aside the sauce.
• Heat up a skillet on medium heat. Add the olive oil, then add the garlic. Saute the garlic before adding the shrimp, Manila clams and scallop. Stir to combine well with the garlic, then add the tomato sauce, basil leaves. Cook the seafood until they are almost done, add salt (to taste) and sugar. Transfer the spaghetti into the skillet, stir to mix well with the sauce. Top with the chopped parsley, serve immediately.

SEAFOOD PASTA WITH SHRIMP AND SCALLOPS (AND GARLIC!)

Steps:

• Soak the scallops for 10 minutes in a brine solution (3 Tbsp Kosher salt in 16 oz water.)
• Remove after 10 minutes and place on a rack to dry.
• Next, put a large pot of well salted water on to boil for the pasta. Once the pasta goes in, set a timer for 7 minutes before the pasta will be ready (according to package instructions.)
• Make sure the scallops are dry. If they are not, pat them dry with a paper towel. When the timer goes off, put a large cast iron pan on high heat and add the extra virgin olive oil.
• When the pan and oil are very hot, add the scallops and sear them for about 1 1/2 minutes before adding the shrimp, garlic, and parsley.
• Cook for another 2 minutes, then turn the scallops and shrimp and cook for a further 1 1/2 minutes. Next, add the wine, scraping the bottom of the pan; turn the heat down just to keep it warm.
• Add the butter and stir to melt. Add some freshly ground black pepper, if desired, then taste the sauce or a piece of seafood and add salt if needed.
• Drain the pasta, which should be ready, but reserve a cup or so of pasta water. You will only need this pasta water if you want to add some after mixing everything together. Add the pasta directly to the seafood sauce in the pan.
• Stir gently to incorporate all the ingredients together. Add some of the reserved pasta water, if desired, then top with a twist of lemon in the pan.
• Serve immediately as this seafood pasta dish is best piping hot. Don't forget some crusty bread to mop up the buttery garlic and wine sauce at the end!

20-MINUTE SEAFOOD PASTA

Steps:

• Heat the oil in a wok or large frying pan, then cook the onion and garlic over a medium heat for 5 mins until soft. Add the paprika, tomatoes and stock, then bring to the boil.
• Turn down the heat to a simmer, stir in the pasta and cook for 7 mins, stirring occasionally to stop the pasta from sticking. Stir in the seafood, cook for 3 mins more until it's all heated through and the pasta is cooked, then season to taste. Sprinkle with the parsley and serve with lemon wedges.

CREAMY GARLIC SEAFOOD PASTA

Steps:

• In a large pan, add a splash of oil and allow to heat up.
• Season the seafood with salt and pepper then cook in batches until golden brown.
• The shrimp/prawns should take no more than a minute per side (depending on size) and the calamari and mussels will take only a few minutes to cook. Take care not to overcook the seafood as they will go tough and rubbery. Rather undercook slightly as it will cook a little more while being tossed with the sauce and pasta.
• Remove the seafood from the pan and set aside.
• In the same pan, melt the butter and add the garlic and chilli flakes. Cook until fragrant then pour in the lemon juice and wine.
• Bring to a simmer and allow to reduce by half.
• Pour in the cream and allow to come to a simmer. Allow to cook for 5 minutes or until the sauce coats the back of a spoon.
• Add the seafood (and any of its resting juices) and parsley and stir to combine.
• Toss the sauce with cooked pasta and a splash of the pasta cooking water and toss to coat the pasta. Serve sprinkled with parsley.

SEAFOOD ALFREDO FETTUCCINE - ITALIAN TUTTO MARE

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.

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 FETTUCCINI

Steps:

• 1. Melt butter in large fry pan. Add garlic. when garlic is slightly brown, add parsly, basil and flour. Stir until well blended. Add 1/2 and 1/2 plus the heavy cream.Continue stirring until all is blended and flour is cooked well. Let simmer for a few minutes. stirring often
• 2. Add seafood. stir often until seafood is cooked thru about 10 minutes.
• 3. Pour over cooked pasta and top with parm. cheese. (if sauce gets to think thin with milk.) serve with a tossed green salad, and homemade garlic bread. Thanks again Joe. I know your watching xooxxo

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.

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.