TraciWA Posted July 24, 2008 Share Posted July 24, 2008 Tomorrow is my Dh's birthday and he has requested seafood fettuccine for dinner. I have found the Olive Garden recipe for Alfredo sauce however I am not that big on seafood. I will make chicken breast for myself and those children who will balk at the seafood part. I am looking for ideas about what type of seafood to serve. What say the hive? Any suggestions? Quote Link to comment Share on other sites More sharing options...
DB in NJ Posted July 24, 2008 Share Posted July 24, 2008 The restaurant we go to down the shore puts shrimp, lobster, and scallops in their seafood alfredo. They also serve blackened chicken alfredo which has the chicken & some veggies (broccoli, I think) in it. Obviously, it's all tossed with linguini and alfredo sauce. Happy birthday to your dh :D Quote Link to comment Share on other sites More sharing options...
Philothea Posted July 24, 2008 Share Posted July 24, 2008 Definately shrimp, anything else might depend on what is available and the prices. If you go to a market, you might even decide just by what looks good. I like sauteed mushrooms in my seafood dishes too. The key though is really just to not overcook the seafood-- if you do this I'm sure everything will be great. Quote Link to comment Share on other sites More sharing options...
Marie in Oh Posted July 24, 2008 Share Posted July 24, 2008 you can get both fairly reasonablly in the frozen fish section-- and they are both really quick to cook. I agree about over cooking- they get rubbery if you cook them too long. Quote Link to comment Share on other sites More sharing options...
Rich with Kids Posted July 24, 2008 Share Posted July 24, 2008 This recipe is simply sinful. I made it for my dh when we were dating and I think it's why he asked me to marry him. Seriously. It's a recipe by Paul Prudhomme. I haven't used the Seafood Magic. I just use whatever Cajun spices I have on hand. Makes 2 main-dish or 4 side-dish servings 3 teaspoons Chef Paul Prudhomme's Seafood Magic© 1/3 pound dry spaghetti (thin), or rotelli 6 tablespoons unsalted butter or margarine 1 lb. crawfish tails, or peeled raw, medium shrimp or crab meat 1/4 cup finely chopped green onions 2 cups half & half or heavy cream Cook the spaghetti according to package directions just to al dente stage; immediately drain and rinse with hot water to wash off starch, then with cold water to stop the cooking process; drain again. (To prevent the pasta from sticking together, pour a very small amount of oil in the palm of your hand and rub through the pasta after rinsing.) In a large skillet melt the butter over medium heat. Add the Seafood Magic and the green onions and sauté 1 to 2 minutes, continuing to stir. Gradually add the half & half, either stirring or shaking the pan in a back-and- forth motion until the mixture reaches a boil. Simmer over medium heat until the sauce thickens somewhat, continuing to shake the pan, about 2 to 3 minutes. Add the seafood and bring to a boil. Add the cooked spaghetti; toss and stir until spaghetti is heated through, about 2 minutes. Serve immediately and enjoy! Quote Link to comment Share on other sites More sharing options...
TraciWA Posted July 24, 2008 Author Share Posted July 24, 2008 Thanks for the suggestions! I will try the mushrooms too he loves those as well. Quote Link to comment Share on other sites More sharing options...
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