Seafood Alfredo With Mushrooms And Snow Peas Recipes

SUNNY'S EASY MUSHROOM, PEAS AND PASTA WITH 1-2-3 ALFREDO SAUCE

Steps:

• For the pasta: In a large pan with sides and a lid, add the olive oil over medium heat. Add the sage and fry until just crisp, 2 to 3 minutes. Remove to a paper towel-lined plate and season with a tiny pinch of salt.
• Add the mushrooms to the pan and cook, stirring, until wilted and darkened, 5 to 8 minutes; season with salt and pepper. Add the pasta, peas and chicken stock. Cook, stirring and tossing, until all the liquid is absorbed, 1 to 2 minutes.
• For the 1-2-3 alfredo sauce: Add the garlic to the pan and toss, then add the cheese and heavy cream. Stir to coat everything, then cover and reduce the heat to low. Cook, covered, until the sauce has combined and thickened slightly, about 8 minutes.
• Top each portion with a fried sage leaf.

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.

MUSHROOM SHRIMP ALFREDO PASTA

Steps:

• Fill a large pot with lightly salted water and bring to a rolling boil. Stir in fettuccine, bring back to a boil, and cook over medium heat until tender yet firm to the bite, about 8 minutes. Drain.
• Heat heavy cream and 1 cup butter together in a large saucepan over medium heat until butter is melted. Add Romano cheese, Parmesan cheese, 1 clove garlic, salt, and black pepper; cook and stir until cheese is melted and sauce thickens, about 5 minutes. Remove from heat.
• Heat remaining 1/4 cup butter and olive oil in another saucepan over medium heat. Add onion; cook and stir until softened and translucent, about 2 minutes. Stir in remaining 2 cloves garlic and mushrooms. Increase heat to medium-high and cook until soft, about 2 minutes. Add shrimp; cook and stir until firm and light pink in color, 1 to 2 minutes.
• Fold shrimp mixture into sauce. Add drained fettuccine; toss to coat with sauce.

SHRIMP WITH SNOW PEAS

Steps:

• In a small bowl, combine the cornstarch, sugar, bouillon, dill, salt, lemon zest and pepper. Stir in water and lemon juice until blended; set aside., In a large nonstick skillet or wok, stir-fry the shrimp, mushrooms, celery, yellow pepper and onions in oil for 5 minutes. Add the peas; stir-fry 1-2 minutes longer or until crisp-tender. Stir bouillon mixture; add to skillet. Bring to a boil; cook and stir for 2 minutes or until thickened. Serve with rice.

CREAMY SHRIMP ALFREDO RECIPE

Steps:

• Melt the butter in a heavy saucepan over medium heat. Add the garlic, saute for 2-3 minutes, until it becomes fragrant.
• Pour in the cream and heat for 2-3 minutes until it is lightly simmer. Add the shredded Parmesan cheese. Whisk until blended and smooth, approximately 4 minutes.
• Add the salt and pepper to taste, continue to whisk.
• Add the roasted red pepper, peas and shrimp. Heat for 2 minutes. Sauce will lightly coat the back of a spoon, but not be globby or heavy. The sauce will separate if overheated, so do not raise heat above medium.
• Toss with cooked pasta and serve, topping with additional crushed red pepper flakes or parmesan cheese, if desired.
• If you've tried this recipe, come back and let us know how it was in the comments or star ratings.

BOW TIES WITH PEAS AND SHRIMP

Steps:

• Cook pasta in a large pot of boiling salted water until al dente, according to package directions.
• Drain pasta; return to pot.
• Meanwhile, heat butter in a saucepan over medium heat.
• Add onion & mushrooms; cook, stirring, until light brown, about 10 minutes. Then add garlic; cook 1 minute longer.
• Add peas and half-and-half; season with salt, black pepper & red pepper flakes, if using.
• Simmer until thickened, 3 to 4 minutes.
• Add shrimp to sauce; cook until heated through, 1 to 2 minutes.
• Toss sauce with pasta & a sprinkling of Parmesan cheese.
• Serve with grated Parmesan.
• Enjoy!

SEAFOOD ALFREDO WITH MUSHROOMS AND SNOW PEAS

Steps:

• Fill a large pot with lightly salted water and bring to a rolling boil. Cook fettuccine at a boil until tender yet firm to the bite, about 8 minutes.
• Meanwhile, heat butter and olive oil in a large skillet over medium-high heat. Add garlic; saute until fragrant, about 1 minute. Add mushrooms; saute until tender, about 5 minutes. Add shrimp, scallops, calamari, seafood seasoning, and pepper flakes; saute for 1 minute. Stir in half-and-half and pea pods. Sprinkle in Parmesan cheese, 1 tablespoon at a time, stirring constantly, until all has been added. Mix in parsley and season with salt and pepper.
• Reduce heat slightly and cook, stirring frequently to keep from boiling, until sauce has reached desired thickness and seafood is fully cooked, 8 to 10 minutes. Add drained fettuccine and toss until thoroughly combined. Serve hot in shallow bowls.

TORTELLINI WITH MUSHROOMS & PEAS

Steps:

• Too often my friends think of pasta dishes as having to be heavy and rich. And while I love them that way...heavy and rich certainly they do not have to be. There are a ton of pasta recipes that are light, have subtle flavors, and are absolutely delicious. Here's just such a recipe for Tortellini. In this recipe, the pasta sauce consists of some sautéed mushrooms, peas, and some chicken stock. That means it's a very simple, and very fast, sauce, and a fast and easy pasta recipe, that you can easily make after getting home from work. And while it's filling and satisfying it won't weigh you down. Hope you love this tortellini recipe as much as I do.Recipe Overview & Keys to SuccessTo make the best Tortellini with Mushrooms and Peas, try to make sure you do the following:Over cooked tortellini will ruin this pasta recipe. It turns mushy, and a bit gross, so I pull the pasta out about a minute before the package suggests, and finish the tortellini in the sauce.The mushrooms on the other hand, I like to make sure are well done. Undercooked, I don't much care for the texture of mushrooms, and I don't think the flavors are concentrated enough. Start cooking them first as they will take the longest (about 15 minutes0, and cook the mushrooms until almost all the water is evaporated out, and they are nicely browned on all sidesThe chicken stock, combined with the olive oil/butter, is what makes the pasta sauce, and you shouldn't skimp. There should be enough sauce to well coat all the tortellini. Fortunately, if it ever looks dry, it's easy to just add a bit more.RECIPE FOR TORTELLINI WITH MUSHROOMS AND PEASIngredients (for 2) 1 package cheese tortellini3/4 cup crimini mushrooms chopped1/3 cup frozen peas1 cup chicken stock1 teaspoon chopped rosemary1 garlic clove minced1 shallot minced1 strip bacon chopped1 tablespoon butter2 - 3 tablespoons of good olive oilTortellini with Mushrooms & PeasStart by sautéing the mushrooms over medium high heat in olive oil; season them with salt and pepper, and toss every 3 - 4 minutes until well cooked through; about 15 - 20 minutesOnce cooked, remove the mushrooms and add the bacon to the pan. Sauté it until crispOnce the bacon is crisp, add the mushrooms back, as well as the shallots and garlic and turn up the heatDrop the pasta into boiling, salted water and stir to prevent from sticking; cook about 1 minute less than the package suggestsOnce the tortellini is in the water, add the chicken stock and the rosemary to the mushrooms; bring to a boil and reduce by half while the Tortellini cooksIf the chicken stock reduces before the tortellini is done, just turn the heat downDrain the tortellini and add it to the mushrooms. Add the frozen peas and cook everything over high heat, and season with salt and pepperCook for a few minutes, tossing every 30 seconds or so; if the tortellini looks dry add more stock to the sauceTurn the heat off, and add the butter, and parmesan cheese; toss to combineServe up the Tortellini with a bit more parmesan cheese and a drizzle of olive oil.Wine Recommendation: With Italian food, I love Italian wine, and while there are probably many white varietals that would go very well with the Tortellini, I think the addition of the mushroom and rosemary allow you to go bigger. Barbara would be my pick. Generally it's a pretty easy drinking red without a ton of tannin, and good acid, making it a nice paring wine.

STIR-FRIED SHRIMP & SUGAR SNAP PEAS

Steps:

• Whisk broth, sherry, tamari (or soy sauce), chile-garlic sauce and cornstarch in a small bowl. Set next to the stove.
• Heat a 14-inch flat-bottomed wok or 12-inch skillet over high heat until a bead of water vaporizes within 1 to 2 seconds of contact. Swirl in 1 tablespoon oil, then add garlic and ginger and stir-fry until fragrant, about 10 seconds. Push the mixture to the sides and carefully add shrimp, spreading evenly into one layer. Cook undisturbed for 1 minute. Then stir-fry the shrimp, incorporating the garlic and ginger, until the shrimp just begin to turn pink but are not cooked through, about 30 seconds.
• Swirl in the remaining 1 tablespoon oil. Add sugar snap peas and salt; stir-fry until just combined, about 30 seconds. Whisk the reserved broth mixture and swirl it into the pan. Stir-fry until the shrimp are just cooked and the sugar snaps are tender-crisp, 1 to 2 minutes. Sprinkle with scallions.

FETTUCCINE ALFREDO WITH SPICY SHRIMP, PEAS AND MUSHROOMS RECIPE - (4/5)

Steps:

• Steps for Shrimp & Mushrooms: Thaw shrimp in sink full of cold water; about 15 min. Remove tails. Wash mushrooms and pat dry. In a small saucepan, add olive oil, crushed red pepper, shrimp and mushrooms. Sauté until tender and mushrooms begin to brown. Shrimp should no longer be transparent. Steps for Sauce: Prepare pasta as directed. When pasta is finished, Scoop out about 1/4 cup of the pasta water and set aside. In saucepan or skillet, warm butter and cream. Season with salt and pepper. While butter is melting, place half the Parmesan cheese into a large serving bowl. Next, pour the warm butter sauce over the cheese. Let it set while u drain the pasta. Immediately add pasta to the bowl of cheese sauce. Toss then sprinkle with the remaining cheese. Add a little of the reserved pasta water if too goopy. Toss in sautéed shrimp, peas and mushrooms.

SHRIMP MUSHROOM ALFREDO

Steps:

• Prepare Alfredo following packet instructions. I used Simply Organic Alfredo. Warm the milk and butter, when the butter melts, add the packet. Let warm over medium heat for 5 minutes and then add the 1/4 cup parmesan. Mix well, then turn off heat and let sit aside.
• In skillet, heat the tablespoons of butter and olive oil over medium heat. Add minced garlic and saute for @ 2 minutes. Next, add the mushrooms and saute until soft and tender. Add the shrimp and saute until heated through. Reduce heat to simmer and add the alfredo sauce. Mix well and let simmer, stirring often.
• Cook noodles according to package directions.
• Drain.
• Serve the shrimp/mushroom alfredo over noodles and enjoy.

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.