SEAFOOD ALFREDO RECIPE RECIPES

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SEAFOOD ALFREDO RECIPE: HOW TO MAKE IT - TASTE OF HOME



Seafood Alfredo Recipe: How to Make It - Taste of Home image

My guest can't believe I prepared this dish myself. This rich, creamy main dish features plenty of seafood flavors with a hint of garlic and lemon. Frozen peas and a jar of Alfredo sauce make it a simple supper that will be requested time and again.—Melissa Mosness, Loveland, Colorado

Provided by Taste of Home

Categories     Dinner

Total Time 20 minutes

Prep Time 10 minutes

Cook Time 10 minutes

Yield 6 servings.

Number Of Ingredients 10

1 package (12 ounces) bow tie pasta
2 garlic cloves, minced
2 tablespoons olive oil
1 package (8 ounces) imitation crabmeat, flaked
1 package (5 ounces) frozen cooked salad shrimp, thawed
1 tablespoon lemon juice
1/2 teaspoon pepper
1 jar (16 ounces) Alfredo sauce
1/2 cup frozen peas, thawed
1/4 cup grated or shredded Parmesan cheese

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.

Nutrition Facts : Calories 436 calories, FatContent 15g fat (7g saturated fat), CholesterolContent 74mg cholesterol, SodiumContent 635mg sodium, CarbohydrateContent 55g carbohydrate (5g sugars, FiberContent 3g fiber), ProteinContent 22g protein.

SEAFOOD FETTUCCINE ALFREDO RECIPE: HOW TO MAKE IT



Seafood Fettuccine Alfredo Recipe: How to Make It 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

Total Time 30 minutes

Prep Time 10 minutes

Cook Time 20 minutes

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, FatContent 34g fat (14g saturated fat), CholesterolContent 179mg cholesterol, SodiumContent 728mg sodium, CarbohydrateContent 53g carbohydrate (10g sugars, FiberContent 3g fiber), ProteinContent 40g protein.

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OLIVE GARDEN FETTUCCINE ALFREDO RECIPE | TOP SECRET RECIPES
Here's an updated Olive Garden fettuccine alfredo recipe from Top Secret Restaurant Recipes that includes more grated Parmesan cheese and fresh garlic instead of garlic powder. You'll find this copycat Olive Garden pasta sauce recipe thickens easier and has an improved taste. Just be sure not to crank the heat up too high when simmering the sauce or it could break, resulting in a not-so-creamy, curdled Alfredo. Also check out our copycat Olive Garden toasted ravioli recipe! Source: Top Secret Restaurant Recipes by Todd Wilbur.
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  •  Meanwhile, bring a large pot of salted water to a boil. Add the fettuccine and cook until al dente, 2 to 3 minutes. Reserve 1 cup cooking water, then drain the pasta and return to the pot. Add the sauce and 1/2 cup of the reserved cooking water to the pasta and gently toss to combine, adding more cooking water as needed to loosen. Season with salt. Divide among bowls and top with parmesan and pepper. 
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SEAFOOD ALFREDO RECIPE: HOW TO MAKE IT - TASTE OF HOME
My guest can't believe I prepared this dish myself. This rich, creamy main dish features plenty of seafood flavors with a hint of garlic and lemon. Frozen peas and a jar of Alfredo sauce make it a simple supper that will be requested time and again.—Melissa Mosness, Loveland, Colorado
From tasteofhome.com
Reviews 4.9
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Category Dinner
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Calories 436 calories per serving
  • 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.
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SEAFOOD FETTUCCINE ALFREDO RECIPE: HOW TO MAKE IT
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
From tasteofhome.com
Reviews 4.7
Total Time 30 minutes
Category Dinner
Cuisine Europe, Italian
Calories 702 calories per serving
  • 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.
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OLIVE GARDEN FETTUCCINE ALFREDO RECIPE | TOP SECRET RECIPES
Here's an updated Olive Garden fettuccine alfredo recipe from Top Secret Restaurant Recipes that includes more grated Parmesan cheese and fresh garlic instead of garlic powder. You'll find this copycat Olive Garden pasta sauce recipe thickens easier and has an improved taste. Just be sure not to crank the heat up too high when simmering the sauce or it could break, resulting in a not-so-creamy, curdled Alfredo. Also check out our copycat Olive Garden toasted ravioli recipe! Source: Top Secret Restaurant Recipes by Todd Wilbur.
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Reviews 4.8
Total Time 25 minutes0S
Calories 767 calories per serving
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  •  Meanwhile, bring a large pot of salted water to a boil. Add the fettuccine and cook until al dente, 2 to 3 minutes. Reserve 1 cup cooking water, then drain the pasta and return to the pot. Add the sauce and 1/2 cup of the reserved cooking water to the pasta and gently toss to combine, adding more cooking water as needed to loosen. Season with salt. Divide among bowls and top with parmesan and pepper. 
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Jan 19, 2012 · I love Olive Garden. Like – really love it.. It’s all my dear mother’s fault. She took me there for the first time. She got me hooked on their Seafood Alfredo. She got me into the habit of dipping my breadsticks upside down to dip in their ah-mazing Alfredo sauce …
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See details


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Oct 18, 2015 · For my seafood dressing, I like to make and use homemade cornbread. Sure, it takes a little longer to make homemade cornbread, but to me it’s worth it. You CAN use store bought/ boxed cornbread if you want to for this recipe , it won’t be as good as mine, LOL) . The seafood that I use in this seafood cornbread dressing …
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Kick up the weeknight dinner routine with this easy (and cheesy!) Cajun Shrimp Alfredo. Incredibly creamy and offering a mouthwatering Cajun kick, this just-spicy-enough pasta dish delivers major flavor with minimal effort. We opted to keep it classic using fettuccine …
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See details


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