Best Seafood Alfredo Recipes

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.

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.

SEAFOOD LASAGNA ALFREDO

Steps:

• In a small bowl, combine crab and shrimp; set aside. In another bowl, combine the ricotta cheese, eggs and Italian seasoning until smooth; set aside., In a large skillet, saute mushrooms and onion in butter until tender. Add garlic; cook 1 minute longer. Stir in flour until blended. Gradually add evaporated milk and milk. Bring to a boil; cook and stir for 2 minutes or until thickened. Reduce heat; stir in 1/2 cup Parmesan cheese, salt and pepper until cheese is melted., Spread 1 cup mushroom sauce in a greased shallow 4-qt. baking dish. Layer with three noodles and spinach. Top with a third of the ricotta mixture, a third of the mozzarella cheese and a third of the mushroom sauce. , Top with three noodles and crab mixture. Repeat with ricotta mixture, mozzarella cheese and mushroom sauce. Layer with remaining noodles and the broccoli. Repeat with remaining ricotta mixture, mozzarella and mushroom sauce. Sprinkle with remaining Parmesan cheese. , Bake, uncovered, at 350° for 45-55 minutes or until a thermometer reads 160°. Let stand for 10 minutes before cutting.

EASY SEAFOOD ALFREDO

Steps:

• Bring a large pot of lightly salted water to a boil. Add pasta, cook for 8 to 10 minutes, until al dente, and drain.
• Melt the butter in a skillet over medium heat, and cook the garlic 1 minute. Pour in the chicken broth and half-and-half. Cook and stir until heated through.
• Mix the Parmesan cheese and American cheese into the skillet. Cook and stir until American cheese is melted. Season the mixture with basil, parsley, and pepper. Mix in the imitation crabmeat, and continue cooking until heated through. Serve over the cooked pasta.

SEAFOOD ALFREDO

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.

ALFREDO SEAFOOD CASSEROLE

Steps:

• Heat oven to 350°F. Spray 11x7-inch (2-quart) glass baking dish with cooking spray. Cook pasta as directed on package, adding broccoli for the last 2 minutes of cooking. Drain pasta and broccoli.
• In large bowl, mix Alfredo sauce, milk and pepper. Stir in shrimp, crabmeat, parsley and 2 tablespoons of the cheese. Add pasta and broccoli; toss gently to mix well. Spoon into baking dish. Cover baking dish with foil.
• Bake 35 to 40 minutes or until hot in center.
• Meanwhile, in small bowl, mix remaining 2 tablespoons cheese, the butter and bread crumbs. Sprinkle over casserole. Bake 10 to 15 minutes longer or until top is light golden brown.

ALFREDO SEAFOOD FETTUCCINE

Steps:

• Cook fettuccine according to package directions. Meanwhile, prepare Alfredo sauce according to package directions. , In a large skillet, saute the crab, scallops and shrimp in butter for 2-3 minutes or until scallops are opaque and shrimp turn pink. Stir into Alfredo sauce. Season with garlic powder. Cook and stir for 5-6 minutes or until thickened. Drain fettuccine; top with seafood mixture.

SEAFOOD ALFREDO SAUCE

Steps:

• Melt butter in heavy or non-stick pan.
• Add flour and stir for about 2 minutes. Add all spices. Don't let it color.
• Whisk in half and half and milk. Heat over a low-medium flame until it is thickened and very hot. Don't let it boil. This step usually takes 10 minutes.
• Add parmesan cheese, stir and take off flame.
• Immediately add raw scallops and stir. Let stand 2 minutes. It cooks that fast.
• Stir in cooked shrimp and crab. Taste for seasoning. Serve.

FETTUCINE SEAFOOD ALFREDO

Steps:

• Cook fettuccine according to package directions., Meanwhile, in a large skillet, heat 1 tablespoon oil over medium-high heat. Add shrimp; cook and stir 4 minutes or until shrimp turn pink. Remove and keep warm., In same pan, heat remaining oil over medium heat. Add garlic; cook and stir 1-2 minutes. Add milk and salt. Bring just to a boil, stirring constantly., Remove from heat; stir in cheese until melted. Whisk in sour cream. Drain fettuccine; add to skillet with shrimp and crab. Heat through. Stir in basil.

SEAFOOD ALFREDO

Steps:

• For the roasted garlic: Preheat the oven to 350 degrees F. Using a basting brush, coat the garlic with the olive oil, place on a baking sheet, cover with aluminum foil and roast until the garlic lightly browns and softens to the touch, about 1 1/2 hours. Let cool, then roughly cut and set aside.
• For the sauce: In a large saute pan (12- to 14-inch nonstick preferred) on medium-high heat, add the roasted garlic, butter and onions and saute until the onions are translucent, about 2 minutes. Add the heavy cream, wine, clams, salt and pepper and bring to a boil. (Do not walk away as cream has a tendency to boil over.) As the cream starts to boil, adjust the flame to a lower setting to prevent it from boiling over. Simmer the sauce until more than half of the clams have opened; The sauce will have reduced and thickened by almost half. Add the crabmeat, scallops and shrimp and simmer until the shrimp starts to curl up and the scallops start to swell, about 1 1/2 minutes per side. Add the Romano, Parmesan and green onions. The sauce will immediately start to thicken. Simmer for just about 1 minute to incorporate the Romano and Parmesan cheeses. Remove from the flame and serve over your favorite pasta.

SEAFOOD FETTUCCINE ALFREDO SUPREME

Steps:

• Dissolve bouillon in warm water; set aside.
• Start pasta.
• Melt butter over low heat.
• Add peppers to taste and roasted garlic when butter has melted.
• Do not allow garlic to brown more.
• Gradually stir in flour.
• While stirring, gradually add cream until blended.
• Blend in bouillon.
• Continue stirring on medium heat until thickened.
• Add parmesan.
• 5 minutes before pasta is ready, slowly add prawns, calamari and then the scallops to sauce.
• Stir until prawns are pink and calamari spirals.
• Serve over hot fettuccine,lightly sprinkled with parmesan and garnish with parsley and a twisted slice of lemon.

SEAFOOD PASTA ALFREDO

Steps:

• Cook linguine according to package directions. Meanwhile, in a large skillet, saute the zucchini, carrots and onion in oil until crisp-tender. Add garlic and pepper flakes; cook 1 minute longer. Stir in the cream, cheese, butter, salt and pepper., Bring to a gentle boil; cook for 1-2 minutes or until slightly thickened. Add the shrimp, tomatoes, crabmeat and green onions. Drain linguine; toss with shrimp mixture.

SEAFOOD ALFREDO WITH MUSSELS

Steps:

• Heat oil over medium-high heat in a large skillet. Add mussels and cook for 4 minutes. Stir in wine, garlic, oregano, basil, hot sauce, salt, and pepper; cover and cook until mussels have opened up, 3 to 5 minutes. Discard any mussels that have not opened.
• Reduce heat to medium, add Alfredo sauce and butter, and cook for 1 minute. Stir in Parmesan cheese and simmer for 2 minutes. Serve with grated Romano cheese, lemon wedges, and parsley.

GARLIC SEAFOOD ALFREDO PASTA

Steps:

• In a medium size skillet, melt the butter over medium heat. Add the garlic and cook until aromatic, (about 2 minutes), stirring constantly, and taking care not to let the garlic burn.
• Sprinkle in the flour and whisk for about 1 to 2 minutes, just to get the flour a little heat and mix with the butter and garlic. Slowly whisk in the milk and cream cheese, whisking until the mixture is smooth. It will look curdled at first, but continue whisking for 2-3 minutes, it will come together to form a smooth, creamy sauce. Stir in the Parmesan cheese, salt, pepper and parsley. Stir until the cheese is melted and the sauce is the desired consistency. (Cook for 2-3 minutes for a thicker sauce or remove right after the cheese is melted for a thinner sauce). Set aside and keep warm.
• In a large size Dutch oven or large size sauce pan, over high heat, bring 6 to 8 cups of water to a boil, add a dash of salt and about a tablespoon of oil to the water. Once the water is a consistent rolling boil, add your pasta and reduce heat to medium. Boil pasta until al dente, (about 8 to 12 minutes), stirring occasionally to keep the pasta from sticking together.
• In a medium size skillet, add 2 tablespoons butter over medium-high heat, add shrimp and scallops and salt, sauté until shrimp turn an orange color, now, quickly and gently fold in the broccoli and crabmeat.
• Add the Alfredo sauce to the Al dente pasta, toss well to coat the pasta in sauce and then gently fold in the seafood mixture. Serve hot.
• Makes 4 to 6 servings of pasta and sauce.

SEAFOOD LASAGNA ALFREDO

Steps:

• Preheat oven to 350 deg. F.
• Melt butter in medium saucepan over low heat; add garlic.
• Remove from heat.
• Stir in flour, stir until smooth.
• Stir in milk and broth and return to heat. Bring to boil, stirring constantly. Reduce heat to low.
• Stir in mozzarella, onions, basil and oregano. (add SALT if desired).
• Cook over low heat, stirring constantly, until cheese is melted. Set aside.
• Beat egg, and add ricotta. Mix till smooth. Add pepper, garlic powder and onion powder.
• Spread a thin layer (about 1 cup) of cheese sauce in 13x9-inch baking dish.
• Top with 3 or 4 uncooked noodles.
• Spread 1/2 of ricotta cheese over noodles.
• Sprinkle all of spinach over cheese, trying to avoid clumps.
• Sprinkle with 1/2 of shrimp and crab.
• Pour about 1 cup cheese sauce over, and top with 3-4 uncooked noodles.
• Repeat layers with remaining ricotta cheese, seafood and a final layer of uncooked noodles. Top with all of remaining cheese sauce.
• Sprinkle with parmesan or romano cheese.
• Bake, uncovered for about an hour.
• Let stand 10 minutes before serving.

SEAFOOD ALFREDO DIP

Steps:

• Melt the butter in a pan over medium heat. Whisk in the flour, and cook to make a smooth paste, about 5 minutes. Gradually stir in the heavy cream. Continue to whisk the mixture until thick and smooth, about 5 minutes. Stir in the shrimp and crabmeat. Add the Parmesan cheese, and stir until melted. Season to taste with salt and white pepper. Serve warm as a dip.

CREAMY SEAFOOD ALFREDO

Steps:

• Boil crab legs until cooked. Remove from shells and put in large skillet along with peeled raw shrimp, scallops, garlic, olive oil and 1 tbs. butter and sautee on medium heat for about 15 minutes. Set aside. Boil pasta for 8 minutes and drain. In medium saucepan, mix together heavy cream, half and half, remaining butter, cheese, and salt. Cook on medium heat while constantly stiring until it thickens (approximately 10-15 mintues.)Mix together pasta, seafood mixture, and alfredo sauce in large skillet and continute to cook on medium heat for 10 minutes. Sprinkle with dried parsley before serving.

SPAGHETTI SQUASH SEAFOOD ALFREDO

Steps:

• Preheat the oven to 350 degrees F (175 degrees C).
• Brush squash halves with 1 tablespoon avocado oil and season with salt and pepper. Place face-down on a baking sheet.
• Bake in the preheated oven until tender, 35 to 40 minutes.
• Meanwhile, melt butter in a saucepan over medium heat. Stir in half-and-half, paprika, salt, and pepper. Heat slowly to a light boil, about 4 minutes. Add Parmesan cheese and stir until blended, about 1 minute. Remove sauce from heat.
• Heat remaining avocado oil in a skillet over medium heat. Add prawns, mushrooms, and garlic. Cook until prawns are nearly opaque, 3 to 5 minutes. Drain any accumulated liquid and pour sauce over prawns. Stir in parsley and simmer on low heat until fully but not overcooked, 3 to 5 minutes more.
• Scrape flesh from cooked squash into a serving plate. Top with seafood Alfredo sauce.

BETTER THAN OLIVE GARDEN'S SEAFOOD ALFREDO

Steps:

• Preheat a skillet on medium-high heat. Add 2 tablespoons olive oil and saute the scallops for about 6 minutes. Stir in the shrimp & cook for an additional 4-5 minutes, or until done. Remove from the pan & set aside. Melt the butter in a large saucepan with the remaining 2 tablespoons of olive oil over medium heat. Add the garlic, cream, & pepper. Cook for about 5 minutes, whisking often. Add the Parmesan cheese and cook the sauce on medium heat for 10-15 minutes, or until the sauce has thickened and is smooth. Make sure you give it a good whisk every couple of minutes! Add the mozzarella cheese and stir until smooth, continuing to stir frequently. While the sauce cooks, boil the fettuccine noodles according to package directions. Place the pasta on serving plates, and top with the Alfredo sauce and seafood OR just combine it all together in a large pot. **This does make a little bit more sauce than you need. I did this on purpose because I like to put a little in a small bowl to dip my breadsticks in.

LISA'S SEAFOOD AND BACON FETTUCCINE ALFREDO

Steps:

• 1. Cook the fettuccine in a pot of rapidly boiling salted water until al dente. Drain in a colander, reserving 1/2 cup of the pasta cooking liquid.
• 2. While the pasta is cooking, in a frying pan add bacon and cook for about 5 min then add your scallops and shrimp when they are cooked add the butter, once melted add heavy cream and salt and pepper and bring to a boil. Cook until sauce has reduced slightly, about 5 minutes. Remove from the heat.
• 3. Return the pasta to the pot it was cooked in, set over medium-high heat along with the reserved cooking liquid. Add the butter-cream mixture and cheese and toss to combine thoroughly. Dish up on plates and sprinkle with some more cheese Serve and Enjoy .