Seafood Alfredo Recipe
Tiger shrimp, bay scallops, bay shrimp, zucchini, mushrooms, scallions and diced tomatoes sautéed in white wine and garlic butter tossed in our creamy Parmesan-garlic sauce with Fettuccini pasta. Topped with Parmesan cheese and served with choice of toasted potato roll or sourdough bread.
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Ingredients
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Seafood Alfredo Ingredients
Method
Seafood Alfredo Directions
Cook the Pasta
In a large pot of salted boiling water, cook the fettuccini according to package instructions until al dente. Drain and set aside.
Sauté the Seafood
In a large skillet, melt the butter over medium heat. Add garlic and sauté for 1 minute until fragrant. Add the tiger shrimp, bay scallops, and bay shrimp to the skillet. Cook for about 3-4 minutes or until the seafood is just cooked through. Remove from the skillet and set aside.
Add Wine and Tomatoes
Pour in the white wine and scrape the bottom of the skillet to release any browned bits. Let it simmer for 2 minutes. Add the diced tomatoes and cook for another 2 minutes.
Make the Alfredo Sauce
Reduce the heat to low and stir in the heavy cream and Parmesan cheese. Season with salt and black pepper to taste. Stir until the cheese is melted and the sauce is creamy.
Combine Everything
Add the cooked fettuccini and the sautéed seafood back into the skillet with the Alfredo sauce. Toss everything together until well combined and heated through.
Serve
Serve the Seafood Alfredo hot, topped with additional Parmesan cheese, and with toasted potato roll or sourdough bread on the side.