Time 30m Yield 2 servings. Number Of Ingredients 12 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.
Time 25m Number Of Ingredients 13 Steps:
In a medium sized skillet over medium high heat add shrimp and olive oil. Cook the shrimp 2-3 minutes until they are cooked throughout and opaque. Remove the shrimp and set aside on a plate. In a large pot bring water to a boil and add the fettuccini and cook until al dente. Drain. Meanwhile, prepare your Alfredo sauce. Add butter, heavy whipping cream, and cream cheese. Cook over medium heat and whisk until melted. Add the minced garlic, garlic powder, italian seasoning, salt and pepper. Continue to whisk until smooth. Add the grated parmesan cheese and let simmer until it starts to thicken. Add shrimp and pasta to the sauce and toss to coat.
Time 30m Yield 4 serving(s) Number Of Ingredients 9 Steps:
In a pan, melt 1-2 tablespoons of butter. Add the shrimp and liberally sprinkle garlic powder on them. Stir occasionally until cooked. Set aside. In a small sauce pan, melt butter. Add garlic and let simmer until garlic is soft,. about 2 minutes. Add heavy cream, and pepper, simmer for 8-10 minutes. Add. Parmesan cheese and let simmer for 5-8 minutes longer. When sauce is. thickened add mozzarella cheese and stir until melted. Serve. Yield: 2 1/2 cups sauce.
Time 35m Yield 8 cups, 4 serving(s) Number Of Ingredients 16 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.
Time 1h Yield 6 servings Number Of Ingredients 17 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.
Time 35m Yield 8 Number Of Ingredients 11 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.
Time 30m Yield 6 servings. Number Of Ingredients 17 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.
Time 25m Yield 4 servings Number Of Ingredients 11 Steps:
In a large pot, cook the bacon over medium heat until crispy. Add the shrimp, salt, and pepper and cook until the shrimp is pink and opaque. Remove the shrimp and bacon from the pot, leaving any fat from cooking the bacon behind. Add the onions, tomatoes, and garlic to the pot and cook until the garlic is starting to brown. Add the cream and bring to a boil. Once the cream is boiling, add the fettuccine. Return the shrimp and bacon to the pan, along with the Parmesan cheese and parsley. Stir until the cheese melts and the sauce coats the shrimp and pasta nicely. Nutrition Calories: 2185 Fat: 125 grams Carbs: 192 grams Fiber: 9 grams Sugars: 20 grams Protein: 103 grams Enjoy!
Time 35m Yield 4 Number Of Ingredients 10 Steps:
Cook pasta in a large pot of boiling water until al dente; drain. Meanwhile, melt butter in a large saucepan. Saute onion and garlic over medium heat until tender. Add shrimp; saute over high heat for 1 minute, stirring constantly. Stir in half-and-half. Cook, stirring constantly, until sauce thickens. Place pasta in a serving dish, and cover with shrimp sauce. Sprinkle with black pepper and Parmesan cheese. Garnish with parsley and lemon slices.
Time 25m Yield 4 Number Of Ingredients 6 Steps:
Preheat an oven to 425 degrees F (220 degrees C). Brush the tilapia fillets with oil on both sides, season with Creole seasoning to taste, then place into a 9x13-inch baking dish. Bake in the preheated oven until the flesh is no longer translucent, and the fish flakes easily with a fork, about 10 minutes. Meanwhile, melt the butter in a small saucepan over medium heat. Stir in the garlic, and cook until the garlic has softened and the aroma has mellowed, about 2 minutes. Stir in the Alfredo sauce and bring to a simmer. Reduce the heat to low, and keep warm until the fish is ready. Pour the sauce over the fish to serve. Sprinkle with additional Creole seasoning if desired.
