Seafood Fettuccine is always a top seller in our restaurant. It is a great choice for family and friends. The alfredo sauce can be made several days in advance, # 39; sa breeze. Once you master the sauce, you can use any type of protein, vegetable or pasta you desire. Giving you and endless variety of meals for the future.
Serves 4-6
- 16 ea Prawns (31 - 35 count)
- 8 oz. Bay scallops
- 1 cup Flour - all purpose
- 12 oz. Fish (choice of salmon, cod, halibut) - cut into 1 "pieces
- 8 oz. Clams
- 6 oz. Mussels
- 3 oz. White wine (optional)
- 4 Tbsp. Olive oil
- T tsp. Kosher salt
- T tsp. Pepper
- 1 lb Fettuccine - dry then cooked al dente
- C cup Parmesan - shredded
- 4 Tbsp. Red bell pepper - diced
- 2 Tbsp. Fresh parsley - chopped
- 4 cups Alfredo sauce - recipe follows
Add clams and mussels and continue cooking Add to the pan and cook until about half way done. Add to the prawns, scallops and fish with salt and a large sauce or sauté. until they open up.
Add fettuccine and alfredo sauce and cook until hot and sauce coats the pasta. Transfer to a serving dish and top with clams and mussels, then garnish with parmesan, diced peppers and parsley.
Note: Do not use any clams or mussels that are already open before cooking or will not cooked.
Alfredo sauce
Yields 4 cup
- 6 cups Heavy whipping cream
- Lb lb Butter
- 2 Tbsp. Garlic - chopped
- 1 t tsp. Kosher salt
- 1 tsp. White pepper
- 3 Tbsp. White wine (optional)
- 1 cup Parmesan cheese - shredded
Add a heavy cream, wine, salt and pepper and reduce until a thin sauce consistency is achieved. Remove from heat and stir in the parmesan cheese.
Note: Whipping cream bubbles over very easily. Keep an eye on it. If it begins to boil over, reduce the heat.
