by 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.
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.
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