Do you remember the frozen fish patties that were served in the lunchroom when you were in grade school? That was my first exposure to seafood!
Fast forward to my early 20's, and I am living in Las Vegas with my husband. At that time in the city, eating out was cheaper than eating in! Really! Every casino had a food deal, just to get you in the door. There was a lot of food out there to choose from, and seafood was plentiful! Shrimp, lobster, crab, fish, scallops~you get my drift. I couldn't get enough of the stuff! How could this amazing, fresh food possibly be any relation to those frozen fish patties of my past? I thought of it as an incredibly tasty luxury and I still do. The difference now is that I have learned how to make my own, and I want you to know how to also.
Seafood Fettuccine Alfredo
(printable recipe at bottom of post)
makes 3 medium sized orders
Seafood
1/4 pound Shrimp
1/4 pound White Fish
1/4 pound Scallops
Black Pepper
Alfredo Sauce
1/2 tablespoon Butter
1/8 teaspoon Minced Garlic
1 cup Heavy Whipping Cream
1/2 cup Fresh Parmesan Cheese~shaved or shredded
Black Pepper
Fettuccine Noodles
Cherry Tomatoes
Scallions
Fresh Bread, if desired
Clean and devein the shrimp. Chop into bite sized pieces.
Rinse and cut white fish into bite size pieces.
Rinse and cut scallops into quarters.
Cook the seafood in a pan on medium high heat, quick and fast, 4-5 minutes. Turn pieces of seafood as needed for even cooking. Do not overcook. Set on a back burner when done.
Start the water boiling and cook your pasta. I made homemade noodles for this dish, but dried noodles work perfectly also. I thought I would demonstrate how to make homemade noodles later. There is a learning curve, and I am still learning, but I would love to share a video of the "how to" at a later date.
Melt the butter and add the garlic together in a pan set on medium low heat.
Pour heavy whipping cream into pan. Heat until beginning to bubble, stirring the entire time. As the cream heats, start adding the parmesan cheese, a little at a time, letting it melt before adding more. Add cheese until it becomes thick and to your desired consistency. Reserve a little cheese to top the dish with.
Add the seafood, and cheese. Garnish with baby tomato halves and scallions slices. Add bread if desired and enjoy!
Keep scrolling to see many more seafood recipes from the #SundaySupper family. I know you will find one, (or more!) you will love!
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- Cioppino by Monica’s Table
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- Pecan Crusted Cod by From the Bookshelf
- Salmon Honey-Lemon Teriyaki by Asian In America
- Saucy Cod Fillets Florentine by Turnips 2 Tangerines
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yield: 3 plates
Seafood Fettuccine Alfredo
INGREDIENTS:
Seafood
- 1/4 pound Shrimp
- 1/4 pound White Fish
- 1/4 pound Scallops
- Black Pepper
Alfredo Sauce
- 1/2 tablespoon Butter
- 1/8 teaspoon Minced Garlic
- 1 cup Heavy Whipping Cream
- 1/2 cup Fresh Parmesan Cheese~shaved or shredded
- Black Pepper
Other Items
- Fettuccine Noodles
- Cherry Tomatoes
- Scallions
- Bread, if desired
INSTRUCTIONS:
- Clean and devein the shrimp. Chop into bite sized pieces.
- Rinse and cut white fish into bite size pieces.
- Rinse and cut scallops into quarters.
- Season seafood with black pepper.
- Cook the seafood in a pan on medium high heat, quick and fast, 4-5 minutes. Turn pieces of seafood as needed for even cooking. Do not overcook. Set on a back burner when done.
- Start the water boiling and cook your pasta.
- Melt the butter and add the garlic together in a pan set on medium low heat.
- Pour heavy whipping cream into pan. Heat until beginning to bubble, stirring the entire time. As the cream heats, start adding the parmesan cheese, a little at a time, letting it melt before adding more. Add cheese until it becomes thick and to your desired consistency. Reserve a little cheese to top the dish with.
- Plate your noodles in the center of your plate. Top with alfredo sauce.
- Add the seafood, and cheese. Garnish with baby tomato halves and scallions slices. Add bread if desired and enjoy!
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