Recipes from |
cart icon 0
Seafood Alfredo
By (Published: )
Prep Time Cooking Time Servings
4 people
  • 1/2 cup butter, softened
  • 3-4 cloves garlic, crushed
  • 3 light dashes paprika
  • 1/4 tsp nutmeg
  • 1 lb raw seafood meat (prawns, shrimp or scallops are best)
  • 1/4 cup white wine
  • 1 cup whipping cream
  • 1/2 cup half & half cream
  • 3/4 cup Parmesan cheese
  • black pepper to taste
  • 1 lb cooked pasta

Sign in to add ingredients to cart


Remove shells from seafood, clean if necessary, rinse quickly and pat dry. Cook pasta and keep warm.

Melt 1/4 cup butter in a high sided pan over med-high heat, add garlic, paprika and pepper. When butter comes to a boil, add seafood and saute 1 minute. Add wine and when it boils, turn the seafood over. Cook seafood until nearly done then remove only the seafood from the pan and place on a plate.

Lower the heat to just below medium. Add remaining butter to the pan and, once melted, follow it with the whipping cream and half and half. Simmer for a few minutes, stirring occasionally so as not to burn the bottom, but do not allow the cream to come to a full boil.

Add the Parmesan, mix thoroughly and continue to stir slowly. When the sauce begins to bubble, add the seafood and turn off the heat. Stir gently until seafood is covered, then serve over pasta (or mix with pasta, depending on taste).

Also tasty with red peppers, mushrooms, or asparagus (cook with seafood), broccoli (cook separately and add near end), green or red onions (add near the end, when seafood is returned), or fresh basil (add at end).

Recipe items for your shopping cart: