Easy Creamy Alfredo Shrimp Pasta Recipe2018-01-11
- Yield : 4 serving plates
- Servings : 4
- Prep Time : 10m
- Cook Time : 30m
- Ready In : 40m
Easy creamy Alfredo shrimp pasta recipe. Raw shrimp (you can use ane seafood, such as scallops, clams, etc) with heavy cream and cheese fried in a pan. Very easy and delicious! This recipe adapted from https://ourcountertop.com You can fry scallops separately if desired
Fried Scallops Recipe
Makes 4 servings
Ingredients: 1 pound (480 g) scallops, seasoned flour, batter 9see recipe below), paprika, oil for frying, fresh parsley sprigs
Instructions: Rool the scallops in seasoned flour, then dip in batter and sprinkle generously with paprika. Deep-fry in hot oil for 1 minute or until batter is golden. Drain fried scallops and keep hot.
Fry parsley sprigs in the hot oil until crisp. Drain, and serve with the fried scallops as a main dish.
Pancake Batter Recipe
Very easy to prepare.
Ingredients: 1 cup (250 ml) all-purpose flour, dash salt, 1 large egg, 2 tablespoons (30 ml) vegetable oil, 1 cup (250 ml) + 2 tablespoons (30 ml) milk, mixed with 2 tablespoons 930 ml) water
In a small mixing bowl, combine all-purpose flour and salt. Stir well, then make a well in the center, drop in the whole egg together with egg yolk, and add vegetable oil. Stir with a wooden spoon from the center to blend the egg and vegetable oil with a little flour.
When egg mixture thickens, add the milk by degrees, stirring from the center and making bigger circular movements as more flour is incorporated. When all flour is blended, mix well and pour in remaining milk, reserving 2 tablespoons (30 ml). The resulting batter should be the consistency of coffee cream.
Strain, then cover and allow to stand for at least 30 minutes. When ready to use, pour in reserved 2 tablespoons (30 ml) of milk. Stir well and enjoy!
Easy Creamy Alfredo Shrimp Pasta Recipe
- 1 package (480 g)uncooked fettuccine noodles
- 1 pound (480 g) large raw shrim, peeled and deveined
- 1/2 pound (240 g) bay scallops, patted dry
- 10 little neck clams, scrabbed
- 1 tablespoon minced garlic
- 1½ cups (375 ml) heavy (double) cream
- 1/2 cup shredded Mozzarella cheese
- 1/2 cup shredded Parmesan cheese
- 1/2 cup unsalted butter
- salt and freshly ground black pepper to taste
- 1½ teaspoons all-purpose flour
- dash of garlic powder
In a large pot, bring water to a boil over medium-high heat. Add pasta to a boiling water along with 1 teaspoon salt. Cook until tender, then drain, using a colander, set aside and keep warm.
Melt 1/8 cup (30 ml) butter in a large frying pan over medium heat. Add scallops and sear, turning once, for 2-3 minutes per side. Remove from the heat and set aside.
In the same large frting pan, combine 1/8 cup butter, 1/3 cup (80 ml) water, and dash of garlic powder. Stir well and bring butter mixture to a boil over medium-high heat. Add the clams and steam, covered, until they open, for about 4-5 minutes.
Melt remaing butter in a small saucepan over medium heat. Add all-purpose flour and mix until it's golden brown. Stir in heavy cream and minced garlic, reduce heat to low and bring to slow bubble.
Add cheese slowly, stirring constantly. Once sauce theckened, stir with seafood and cooked pasta. Serve hot.
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This information is per serving.