Shrimp And Scallop Alfredo Recipes

SHRIMP AND SCALLOP PASTA ALFREDO

Steps:

• Put a large pot of water on to boil with two teaspoons of salt in it. When the water comes to a boil add the pasta and cook according to package directions.
• Combine the milk and cream in a microwave safe container. Heat in the microwave for two minutes and 30 seconds
• Meanwhile put 6 Tablespoons of butter and the ½ teaspoon of garlic into the large sauce pan over medium-high heat. Whisk occasionally until melted.
• Turn the heat down to medium. Whisk in the flour, salt and pepper. Cook, whisking constantly for 30 seconds.
• Pour in a few Tablespoons of the warm milk mixture and whisk until smooth. Continue to add a few Tablespoons of the warm milk at a time, whisking until smooth after each addition. After the sauce is thin add the rest of the milk mixture and whisk again to combine.
• Add the cheese and whisk frequently until the cheese is melted and the sauce is slightly thickened. The sauce can be served at whatever thickness you like. The longer you cook it, the thicker it will be. Generally, I serve it when it is the consistency of slightly thin gravy.
• Taste the sauce and add additional salt and pepper if desired.
• Keep the sauce on low heat, whisking occasionally while you cook the seafood.
• In a large skillet, heat 1 Tablespoon of olive oil and 1 Tablespoon of butter in a large skillet over medium- high heat. When it melts add the scallops and cook for 1-2 minutes until starting to color and then flip and do the same on the other side. If the scallops start to release a lot of water pour it off. Remove the scallops to a plate.
• In the same skillet heat 1 Tablespoon of butter and 1 Tablespoon of the olive oil over medium-high heat. When it melts and sizzles add the shrimp. Cook shrimp for about 2 minutes on the first side.
• Add the Old Bay or Cajun seasoning and flip the shrimp with a spatula to cook it about a minute on the 2nd side until cooked through. Remove shrimp to the plate with the scallops.
• Drain the cooked pasta.
• Plate the pasta in a large family style flat bowl or in individual pasta plates.
• Pour the sauce over the pasta and scatter the cooked seafood on top.

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 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.

ALFREDO SAUCE WITH SHRIMP AND SCALLOPS RECIPE - (4.3/5)

Steps:

• In a medium saucepan melt butter. Once butter is melted, add the cream cheese, cut it into four pieces so it melts easier. Once the butter and cream cheese are mixed well, add the half and half, Parmesan cheese, and garlic powder. Sprinkle with pepper. Stir all together. Saute shrimp and scallop in butter. Top noodles with seafood and put Alfredo sauce over all. Sprinkle Parmesan cheese over top if desired.

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.

SHRIMP AND SCALLOP ALFREDO

Steps:

• In a large pot of boiling salted water, cook pasta for 10 - 12 minutes, el dente.
• Drain well and leave in pot to keep warm.
• Meanwhile, in a large saucepan, add olive oil, shrimp and scallops.
• Cover and cook for 5 minutes or until scallops are opaque and shrimp are pink.
• When cooked, remove scallops and shrimp and place on a side plate.
• In the same saucepan, bring cream and butter just to boil.
• Reduce heat and stir in Parmesan cheese, salt, pepper, and nutmeg.
• Add scallops, shrimp and pasta; toss well to coat.
• Transfer mixture to a large bowl and garnish with parsley sprigs.

FETTUCCINE ALFREDO WITH GARLIC SHRIMP AND SCALLOPS

Steps:

• Warm oil in a large heavy saucepan over medium heat.
• Add garlic and cook 30 seconds, stirring.
• Pat scallops dry with paper towel.
• Add shrimp, scallops, salt, and pepper to skillet and cook 5 minutes, stirring often.
• Remove from heat.
• Cook pasta according to package directions.
• Reserve 1/4 cup cooking water and drain pasta.
• Melt butter in a large saucepan over low heat.
• Add cooked pasta and toss with butter to coat.
• Stir in cheese, reserved cooking water, half-and-half, salt, and pepper.
• Using tongs, transfer pasta to 4 serving plates.
• Pile shrimp and scallops atop pasta and garnish with parsley.

SEAFOOD ALFREDO PASTA RECIPE

Steps:

• Boil pasta in a large pot until al dente and drain well.
• Remove tails from shrimp.
• Rinse the shrimp and scallops and blot dry with paper towels.
• Melt butter in a large skillet on medium heat.
• Add cream and stir
• Add grated garlic, salt, pepper, and Parmesan cheese. Stir well.
• Add shrimp and scallops
• Simmer for 5 minutes or until the shrimp turn opaque and pink.
• Add parsley and stir.
• Toss in the pasta and stir well.
• Serve with more Parmesan cheese.

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.

SHRIMP AND SCALLOP ALFREDO

Steps:

• 1. Blanch asparagus for 2 minutes and plunge in ice water( Can be done ahead of time) 2. Boil water for pasta 3. Saute scallops in hot pan coated with butter spray for 2 minutes on each side until opaque. 4. Remove scallops. Lower to medium temperature and add garlic and scallions to pan. Saute for about 1 1/2 minutes. Add 1/2 and 1/2, parmesean,shrimp, scallops and heat. 5. Pour over cooked pasta. garnish with parsley and extra grated cheese.