Seafood Fettuccine is always a top seller in our restaurants. Any pasta alfredo recipe is user friendly to prepare making it a efficient choice for family and friends. The alfredo sauce could be
made several days in advance, so when it comes time to generate the meal its a breeze. Once you master the sauce, you can use any type of protein, vegetable or pasta you target
. Giving you and endless variety of meals for the future.
Serves 4-6
- 16 ea Prawns (31-35 count)
- 8 oz. Bay scallops
- 1 cup Flour all purpose
- 12 oz. Fish (choice of salmon, cod, halibut) cut into 1 pieces
- 8 oz. Clams
- 6 oz. Mussels
- 3 oz. White wine (optional)
- 4 Tbsp. Olive oil
- tsp. Kosher salt
- tsp. Pepper
- 1 lb Fettuccine dry then cooked al dente
- cup Parmesan - shredded
- 4 Tbsp. Red bell pepper diced
- 2 Tbsp. Fresh parsley chopped
- 4 cups Alfredo sauce recipe follows
Heat oil in a large sauce or saut矰an on medium high heat until hot. Season prawns, scallops and fish with salt and pepper then dredge in flour. Add to the pan and cook until about half way done. Add clams and mussels and continue cooking until they open up.
Remove clams and mussels from pan and deglaze pan with white wine. Add fettuccine and alfredo sauce and cook until hot and sauce coats the pasta. Transfer to a serving dish and top with clams and mussels, then garnish with parmesan, diced peppers and parsley.
Note: Do not make use of
any clams or mussels that are already open before cooking or wont open when cooked.
Alfredo sauce
Yields 4 cup
- 6 cups Heavy whipping cream
- lb Butter
- 2 Tbsp. Garlic chopped
- 1 tsp. Kosher salt
- 1 tsp. White pepper
- 3 Tbsp. White wine (optional)
- 1 cup Parmesan cheese - shredded
In a sauce pot over medium heat, cook the garlic and butter until soft. Add the heavy cream, wine, salt and pepper and reduce until a thin sauce consistency is achieved. Remove from heat and stir in the parmesan cheese.
Note: Whipping cream bubbles over very easily. Keep an eye on it. If it begins to boil over, reduce the heat.
Chef Richard has worked for some of the top fine dining restaurants in the United States and is the author of the ebook Chefs Special. You may find free of price
recipes, informative articles and order the ebook at http://www.csrecipes.com
