Vegan Alfredo Sauce
Alfredo sauce is a really versatile sauce. It works with all kinds of pasta and can be used in baked dishes as well. Here is one of our favorite seafood alfredo recipes that is easy to make.
Seafood Fettuccine Alfredo
The alfredo sauce can be made numerous days in advance, so when it comes time to make the meal it’s a breeze. When you master the sauce, you can use any type of vegetable, pasta or protein you want.
16 ounces of Prawns (31-35 count).
8 oz.Bay scallops.
1 cup flour– all purpose is best.
12 oz.Fish (option of salmon, cod, halibut)– cut into 1″ pieces.
8 oz. Clams.
6 oz. Mussels.
3 oz.White red wine (optional).
4 Tbsp.Olive oil.
1/4 tsp.Kosher salt.
1 lb Fettuccine prepared al dente.
1/2 cup Parmesan – shredded.
4 Tbsp.Red bell pepper– diced.
2 Tbsp. Fresh parsley– sliced.
4 cups Alfredo sauce
Heat oil in a big sauce or sauté pan on medium high heat till hot. Season prawns, scallops and fish with salt and pepper then dredge in flour. Contribute to the pan and cook till about half method done. Include mussels and clams and continue cooking until they open.
Remove the clams and mussels from pan and deglaze pan with the white wine. Add fettuccine and alfredo sauce and cook until hot and sauce coats the pasta. Transfer to a serving meal 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 prior to cooking or won’t open when prepared.
Alfredo Sauce Recipe
Yields 4 cup.
6 cups Heavy whipping cream.
1/4 lb Butter.
2 Tbsp.Garlic– sliced.
1 1/2 tsp.Kosher salt.
1 tsp.White pepper.
3 Tbsp.White white wine (optional).
1 cup Parmesan cheese – shredded.
In a sauce pot over medium heat, cook the garlic and butter up until soft. Add the heavy cream, salt, pepper and red wine and reduce up until a thin sauce consistency is accomplished. Get rid of from heat and stir in the Parmesan cheese.
Keep in mind: Whipping cream bubbles over really easily. Watch on it. If it begins to boil over, minimize the heat.