Seafood Fettuccine Alfredo

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Author: Richard Massey

Seafood Fettuccine is always a top seller in our restaurants. Any pasta alfredo recipe is easy to prepare making it a great choice for family and friends. The alfredo sauce can be made several days in advance, so when it comes time to make the meal it's a 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
• ¼ tsp. Kosher salt
• ½ tsp. Pepper
• 1 lb Fettuccine - dry then cooked al dente
• ½ cup Parmesan - shredded
• 4 Tbsp. Red bell pepper - diced
• 2 Tbsp. Fresh parsley - chopped
• 4 cups Alfredo sauce - recipe follows

Heat oil in a large sauce or sauté pan on medium high heat until hot. Season prawns, scallops and fish with salt and pepper then dredge in flour. Add to the pan and cook until about half way done. Add clams and mussels and continue cooking until they open up.

Remove clams and mussels from pan and deglaze pan with white wine. 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 won't open when cooked.

Alfredo sauce

Yields 4 cup

• 6 cups Heavy whipping cream
• ¼ lb Butter
• 2 Tbsp. Garlic - chopped
• 1½ tsp. Kosher salt
• 1 tsp. White pepper
• 3 Tbsp. White wine (optional)
• 1 cup Parmesan cheese - shredded

In a sauce pot over medium heat, cook the garlic and butter until soft. Add the 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.

About The Author Chef Richard has worked for some of the top fine dining restaurants in the United States and is the author of the ebook "Chef's Special". You can find free recipes, informative articles and order the ebook at http://www.csrecipes.com

This article was posted on June 24, 2004