Seafood Alfredo Recipes

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 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:

• Cook pasta according to package directions. Meanwhile, in a large skillet, saute garlic in oil until tender. Stir in the crab, shrimp, lemon juice and pepper. Cook and stir for 1 minute. Add Alfredo sauce and peas. Cook and stir until heated through. Drain pasta; top with the seafood mixture and sprinkle with Parmesan cheese.

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.

SHRIMP ALFREDO

Steps:

• Cook fettuccine according to package directions. Meanwhile, in a large saucepan, melt butter over medium heat. Stir in cream. Bring to a gentle boil. Reduce heat; simmer, uncovered, for 3 minutes, stirring constantly. , Add the shrimp, cheese, garlic and pepper; cook and stir until heated through. Drain fettuccine; toss with shrimp mixture. Sprinkle with parsley.

FETTUCINE SEAFOOD ALFREDO

Steps:

• Cook fettuccine according to package directions., Meanwhile, in a large skillet, heat 1 tablespoon oil over medium-high heat. Add shrimp; cook and stir 4 minutes or until shrimp turn pink. Remove and keep warm., In same pan, heat remaining oil over medium heat. Add garlic; cook and stir 1-2 minutes. Add milk and salt. Bring just to a boil, stirring constantly., Remove from heat; stir in cheese until melted. Whisk in sour cream. Drain fettuccine; add to skillet with shrimp and crab. Heat through. Stir in basil.

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.

SHRIMP ALFREDO

Steps:

• Bring a large pot of water to a boil. Add 1 tablespoon salt and the pasta; cook until al dente, according to package directions. Reserve 3/4 cup cooking water, then drain pasta.
• Heat a large straight-sided skillet over high heat. Add butter and let melt. Add shrimp and garlic, season with salt and lemon zest, and cook until just opaque, 2 to 3 minutes. Remove shrimp from pan, leaving garlic. Add cream and simmer on medium for 5 minutes.
• Remove garlic cloves. Stir in drained pasta and cheese. Mix in pasta water to achieve a creamy consistency, then season with salt, pepper, and lemon juice. Add shrimp and serve sprinkled with cheese and lemon zest.

SEAFOOD ALFREDO

Steps:

• prepare alfredo sauce, and add the canned meats, heat well.
• prepare pasta; drain, don't rinse.
• toss warm pasta with sauce mix.

EASY SEAFOOD ALFREDO

Steps:

• Heat large skillet. Saute minced garlic in butter over medium heat.
• Add Seafood Combo. Cook, stirring occasionally, for 3-4 minutes.
• Add spinach. Cook till heated.
• Add Alfredo sauce, sprinkle of parsley, black pepper and red pepper flakes, if desired.
• Cook on low till bubbly.
• Serve over hot cooked pasta.

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.

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 LASAGNA ALFREDO

Steps:

• In a small bowl, combine crab and shrimp; set aside. In another bowl, combine the ricotta cheese, eggs and Italian seasoning until smooth; set aside., In a large skillet, saute mushrooms and onion in butter until tender. Add garlic; cook 1 minute longer. Stir in flour until blended. Gradually add evaporated milk and milk. Bring to a boil; cook and stir for 2 minutes or until thickened. Reduce heat; stir in 1/2 cup Parmesan cheese, salt and pepper until cheese is melted., Spread 1 cup mushroom sauce in a greased shallow 4-qt. baking dish. Layer with three noodles and spinach. Top with a third of the ricotta mixture, a third of the mozzarella cheese and a third of the mushroom sauce. , Top with three noodles and crab mixture. Repeat with ricotta mixture, mozzarella cheese and mushroom sauce. Layer with remaining noodles and the broccoli. Repeat with remaining ricotta mixture, mozzarella and mushroom sauce. Sprinkle with remaining Parmesan cheese. , Bake, uncovered, at 350° for 45-55 minutes or until a thermometer reads 160°. Let stand for 10 minutes before cutting.