Recipe for Seafood Alfredo

This recipe for seafood alfredo takes the creamy alfredo sauce and adds some seafood - prawn (shrimp)and scallops.

Seafood Alfredo

3 oz (100g) butter1 small clove garlic, peeled and crushed1/4 pint(150 ml) double (heavy) cream3 oz (80g)freshly grated parmesan cheese6 oz (150g) peeled cooked prawns (shrimp)8 scallops - cleaned and sliced in half1lb (450g) fettucine

Melt half the butter in a frying pan and lightly cook the garlic, until softened. Add the scallops and cook until firm - then add the prawns and heat through.

Remove and keep warm whilst you make the rest of the alfredo sauce.

Melt the rest of the butter over a low heat. Remove the pan from the heat and stir in the cream and cheese.

Return to a low heat and do not allow the mixture to boil - it will separate - stir until it's thickened and then add the scallops and prawns to the cream mixture.

Reheat very gently and pour over freshly boiled fettucine.

You could use other pasta in this with the seafood alfredo, spaghetti, taglietelle or whatever your choice.

Seafood Fettucini Recipe

I love pasta, but I don't like the meat sauces - I love seafood sauces and this seafood fettucini recipe is one of my favourites.

Once again, you can substitute a mixed seafood cocktail such - a bag of defrosted mixed would work well - canned tuna is a good option or a mixture of fresh fish fillets - skinned, boned and chopped.

The only limit to seafood recipes is your imagination :-)

Seafood Fettucini

4 tbspns (1/4 cup) Olive oil1 chopped onion2 cloves of garlic, peeled and crushed1 400g tin chopped, peeled plum tomatoes1/2 tspn dried basil, or about 12 fresh leaves choppedsalt and pepper to taste12 oz (300g)(2 cups) peeled prawns (shelled shrimps)1/4 pt (150ml) (2/3 cup) white wine (drink the rest!)2 tbspns freshly chopped parsley1lb (450g) fettucini

Put the oil in a pan and when it's hot, fry the onion and garlic until softened - do not brown.

Add the tomatoes and let the sauce simmer gently for about 5 minutes.

Add the white wine and cook a further five minutes.

At this point, you can start to drink the wine if you like :-)

Add the prawns and cook gently for about 5 minutes - taste and add salt and pepper if required.

Cook the fettucini according to the packet instructions.

Drain and put on plates, adding the sauce on top.

Serve with freshly grated parmesan and a twist of black pepper.

For the 12 oz of prawns, you could substitute either one of or a mixture of crab meat, tuna fish, smoked haddock, fresh salmon, seafood cocktail (cockles, whelks, mussels)

You could make this seafood fettucini recipe your very own - something different every time.

normally cook Creamy Carbonara but here is a recipe for those that cant stand creamy pasta sauce. Here is the traditional Spaghetti Carbonara recipe which tastes just as heavenly as creamy carbonara.

Spaghetti

500 grams spaghetti6 quarts salted boiling water1 tablespoons vegetable oil

1. Add spaghetti noodles to salted boiling water, bring water back to a boil.2. Cook spaghetti until Al Dent (barely tender) about 6-8 minutes (Tasting is the only way to test doneness. Never overcook pasta)3. Add oil during the last 2 minutes. To keep spaghetti from sticking together wen it is drained.4. Drain but leave hot, ready to use.

Sauce

6-8 slices lean bacon, cut into large pieces1 tablespoon olive oil2- 3 small pieces garlic, minced (I prefer more garlic)4 egg whites2-3 tablespoons Coarsely grated Parmesan cheeseFreshly grated black pepper to taste.

1. Cook bacon in olive oil crisp in moderate heat. If bacon is excessively fatty, pour off some of the bacon fat.

2.Add garlic during the last minute of cooking.

3. Working quickly, blend hot bacon-garlic sauce into hot spaghetti noodles in heated serving bowl.

4. Work in eggs quickly with grated cheese, tossing spaghetti.

5. Add pepper to taste.

6. Eggs will harden from the heat of the fat and spaghetti.

7. Serve at once. Delicious with Tossed green Salad and your favorite wine.

Description:- this is a very creamy, very cheesy carbonara that's easy to prepare

Ingredients:500 gms. pasta250 ml Nestle Cream1 1/2 cup Carnation Evap Milk250 gms. CDO Sweet Ham (cut into half-inch squares)1/4 bar, butter250 gms. grated Eden cheesesalt and pepper to tastecrunchy bacon bits (optional)

Directions:Cook pasta according tp package instructions. Set aside.

Heat butter and saute ham. Add the milk and cream. Stir until the mixture boils. Add half of the grated cheese and continue stirring while seasoning the creamy mixture according to taste.

Add the pasta and mix well. Top everything with bacon bits and remaining cheese.

* Note that cheese will absorb the liquid in the sauce; when reheating, you can either add some water or more milk to the pasta

How to make Fettucine Alfredo

Serves 4 - but I understand if you need to eat it all yourself.

Chicken Alfredo Sauce Recipe Ingredients

3 skinless chicken breasts

2 Tbs olive oil

2 tsp crushed garlic (optional for sauteing chicken)

4 Tbs butter

1 cup heavy cream

1 cup grated Parmesan (Parmigiano Reggiano)

8 oz Fettucine Pasta (or enough to feed 4 people)

salt to your taste

a little ground black pepper to bring out the taste

a little sugar to taste

dash of nutmeg

Chicken Alfredo Sauce Recipe Cooking Instructions

The Fettucine You first need to get the pasta cooking and I'm assuming that you know how to do so, so just follow the instructions on the fettuccini packet. When the fettuccine is done, drain it and set it aside.

The Alfredo Sauce

Melt the butter over a low heat in a pot that will be large enoughto hold the pasta at the end of the cooking.

Slowly add the cream and stir continually with a spoon until it is hot but not boiling and has reduced slighty.

Now add the Parmesan cheese a little at a time and stir until it is all melted. The sauce may take quite a while to thicken, keep stirring and don't let itboil. Add the seasonings (including the sugar) according to your taste.

The Chicken

While the Fettucine is cooking you can prepare the chicken breasts.Heat the olive oil in a frying pan and saute the chicken and garlic until the chicken juice runs clear and the chicken is done.

Once the Alfredo sauce is done, stir in the cooked chicken and then add the cooked pasta to the Alfredo and chicken.

SEAFOOD PASTA

Read more about it at www.cooks.com/rec/view/0,1735,152170-242205,00.htmlContent Copyright 2010Cooks.com - All rights reserved.

4 green onions, chopped1/2 lb. sliced mushrooms2 cloves minced garlic1 stick butter2 lbs. raw seafood (shrimp, scallops, etc.)1 c. grated Parmesan cheese1 c. grated Monterey Jack cheese1 1/2 c. heavy cream1/4 c. sour cream1 tsp. salt12 oz. cooked pasta

Saute the first 3 ingredients in half the butter (reserve the rest). Then add the seafood and set aside.

Saute: combine the remaining ingredients with reserved butter. Cook over medium heat until bubbly. Add seafood mixture. Serve over 12 oz. cooked pasta. Serves 6 to 8.

SEAFOOD PASTA

Read more about it at www.cooks.com/rec/view/0,1735,153168-241205,00.htmlContent Copyright 2010Cooks.com - All rights reserved.

1 lb. linguine1 oz. butterSalt

SEAFOOD:

4 oz. mussel meat6 oz. chopped clams (cooked & drained)10 oz. raw scallops12 oz. raw peeled shrimp

SAUCE:

4 oz. olive oil4 oz. dry cooking wine8 cloves fresh garlic, finely choppedSalt & pepper2 dashes soy sauce16 oz. heavy cream

Cook linguine in salt water with butter until al dente, drain and set aside. Combine sauce ingredients in large saucepan and bring to boil. Add cooked linguini and drained seafood. Stir gently, approximately 10 minutes, or until seafood is done and dish has a creamy consistency. Serve immediately. Serves 4 1st course, 6-8 appetizer servings.

Seafood may be varied to personal taste (e.g. shrimp only, approx. 2 pounds may be used.)

How to Make a Chicken Caesar Salad

Instructions

Things You'll Need:

chicken breast

lemons

romaine lettuce

croutons

Parmesan cheese

eggs

oil

pepper

salt

dry mustard

garlic

Worcestershire sauce

1. 1

Broil the chicken breast 1 day ahead. Store tightly wrapped in the refrigerator. Cut chicken into bite-size pieces and assemble salad just before serving. (Variation)Use drained canned white tuna or canned salmon instead of the chicken breast for a seafood twist.Preheat broiler. For dressing,process garlic,oil,Parmesan,Worcestershire sauce,mustard and salt in a blender for 15 seconds. Add egg and lemon juice;process until smooth.

2. 2

Broil chicken until juices run clear when meat is pierced with a knife,about 15 minutes. Cut chicken into bite-size pieces;set aside.

3. 3

Rinse lettuce leaves and pat dry. Tear lettuce into large pieces;place in a large salad bowl. Squeeze lemon juice over top;toss lightly.

4. 4

Peel and chop eggs. Add eggs,chicken,pepper,and dressing to salad bowl;toss lightly. Sprinkle shredded Parmesan and croutons over salad.

5. 5

Ingredients:4 skinless,boneless chicken breast(4 ounces each)1 head romaine lettuceJuice of 1 lemon2 hard-boiled eggs teaspoon pepper cup shredded Parmesan cheese1 cup croutonsDressing:2 cloves garlic cup vegetable oil cup grated Parmesan cheese1 tablespoon Worcestershire sauce teaspoon dry mustard teaspoon salt1 egg2 tablespoons lemon juiceServes 4For easy peeling,cool hard-boiled eggs in cold water for several minutes. Crack shells and peel under cool running water. Dry eggs on paper towels before chopping.