Monday, September 28, 2009

Adieha's Seafood Alfredo

This recipe for seafood alfredo takes the creamy alfredo sauce and adds some seafood into the mix. Seafood which are suitable for this dish; prawns/shrimps, mussels, clams, scallops.. etc. As long as your choice of seafood doesn't overpower the creamy sauce, u're good to go.

For the recipe below, I'll be using prawns and mussels. :)

You could use other pasta in this recipe (fettucine, taglietelle etc), but I'm going to use Spaghetti!


Adieha's Seafood Alfredo
This recipe serves 6 people

50g butter
3 to 4 cloves of garlic, peeled and finely diced
1 litre of fresh milk
150 ml of whipping cream / double cream
80 g of finely grated parmesan / formaggio cheese
150 g peeled prawns
150 g mussels, cleaned and remove shell
1/2 tin of button mushroom, remove water and cut into thin slices
corn flour mixed with water (as a thickening agent)
salt and pepper
2 tspn of chicken stock powder
a dash of oregano (optional)
450 g of cooked spaghetti

1. Melt half of the butter in a frying pan and lightly cook the garlic, until softened. Add the seafood ingredients and stir until cook through. Once cooked, add in the mushrooms and heat through. Remove pan from flame and set aside whilst you make the rest of the alfredo sauce.

2. Melt the rest of the butter over a low heat. Pour in fresh milk and stir in the cheese.

3. Add in the prawns, mussels and mushroom into the cream mixture. Turn to medium heat. Let it boil. Add in salt and pepper to taste. Add in chicken stock and oregano. Once boil let it simmer.

4. Pour in the whipping cream, and mix well. This will give a creamier texture to your creamy sauce. Check for the taste now. Add more seasoning if needed.

5. Pour in corn flour mixture to thicken your sauce. Stir until sauce is thickened.

6. It is now ready to be serve. Pour over freshly boiled pasta. Serve hot!

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