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) butter
1 small clove garlic, peeled and crushed
1/4 pint(150 ml) double (heavy) cream
3 oz (80g)freshly grated parmesan cheese
6 oz (150g) peeled cooked prawns (shrimp)
8 scallops - cleaned and sliced in half
1lb (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 oil
1 chopped onion
2 cloves of garlic, peeled and crushed
1 400g tin chopped, peeled plum tomatoes
1/2 tspn dried basil, or about 12 fresh leaves chopped
salt and pepper to taste
12 oz (300g)(2 cups) peeled prawns (shelled shrimps)
1/4 pt (150ml) (2/3 cup) white wine (drink the rest!)
2 tbspns freshly chopped parsley
1lb (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 spaghetti
6 quarts salted boiling water
1 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 pieces
1 tablespoon olive oil
2- 3 small pieces garlic, minced (I prefer more garlic)
4 egg whites
2-3 tablespoons Coarsely grated Parmesan cheese
Freshly 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. pasta
250 ml Nestle Cream
1 1/2 cup Carnation Evap Milk
250 gms. CDO Sweet Ham (cut into half-inch squares)
1/4 bar, butter
250 gms. grated Eden cheese
salt and pepper to taste
crunchy 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.html
Content Copyright 2010 Cooks.com - All rights reserved.
4 green onions, chopped
1/2 lb. sliced mushrooms
2 cloves minced garlic
1 stick butter
2 lbs. raw seafood (shrimp, scallops, etc.)
1 c. grated Parmesan cheese
1 c. grated Monterey Jack cheese
1 1/2 c. heavy cream
1/4 c. sour cream
1 tsp. salt
12 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.html
Content Copyright 2010 Cooks.com - All rights reserved.
1 lb. linguine
1 oz. butter
Salt
SEAFOOD:
4 oz. mussel meat
6 oz. chopped clams (cooked & drained)
10 oz. raw scallops
12 oz. raw peeled shrimp
SAUCE:
4 oz. olive oil
4 oz. dry cooking wine
8 cloves fresh garlic, finely chopped
Salt & pepper
2 dashes soy sauce
16 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 lettuce
Juice of 1 lemon
2 hard-boiled eggs
teaspoon pepper
cup shredded Parmesan cheese
1 cup croutons
Dressing:
2 cloves garlic
cup vegetable oil
cup grated Parmesan cheese
1 tablespoon Worcestershire sauce
teaspoon dry mustard
teaspoon salt
1 egg
2 tablespoons lemon juice
Serves 4
For 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.