Seafood Alfredo Recipe
This is a particularly rich, delicious seafood dish. It can be made with all kinds of seafood- try experimenting with different ingredients and herbs if desired.
Prep time: 30 minutes
1 pound of cooked fettuccine, cooked and set aside (reserve ¼ cup of the pasta water)
½ cup butter
1 teaspoon minced garlic
2 tablespoons chopped shallots
½ cup each julienne red, yellow, and orange peppers
1 cup de-seeded, chopped Roma tomatoes
1 cup fresh baby sea scallops
1 cup fresh peeled and deveined shrimp, tails off
1 cup or can of lump crabmeat
¼ cup white wine
¼ cup pasta water
3 cups heavy cream
1 cup Parmesan or Romano cheese
3 tablespoons fresh chopped Italian flat leaf parsley
3 tablespoons chiffonade of basil
1 teaspoon salt
2 tablespoons fresh cracked black pepper
Place a large non-stick skillet on the stove over medium heat. Add the butter. Sauté the garlic and shallots for 3 minutes stirring constantly until they turn slightly brown and become caramelized.
Put the peppers in the pan and cook for 3 minutes; add the tomatoes and cook for an additional 2 minutes.
Add the scallops and shrimp to the pan and sauté for approximately 2 minutes. The shrimp will begin to turn red as they cook. Add the lump crabmeat to the mix and cook for 2 minutes.
De-glaze the pan with the white wine and the pasta water. Cook this mixture for 2 minutes making sure that all of the ingredients are distributed evenly.
Place the cream in the pan and cook until it begins to reduce- this should take 3-4 minutes. Add the Parmesan. The sauce will become thick at this point.
Add the pasta, salt, fresh cracked black pepper, fresh basil, and parsley- stir carefully making sure not to break the noodles.
Turn out onto a platter. Serve with fresh-grated Parmesan or Romano cheese, lemon wedges and Italian bread.
Chef Chuck Kerber