Wednesday, September 22, 2010

Shrimp and Scallop Alfredo over Dreamfields Linguine

This is my take on a seafood Alfredo that is to die for! I think any seafood could be used or even chicken just as easily. And for all you doubting Thomases, contrary to what some restaurant chefs do to cut down cooking time, there is no reason on earth to use thickeners such as corn starch in the sauce! It comes out perfectly smooth, thick, rich and decadent!

Note: Cook the Dreamfields Pasta separately in boiling water and add to the dish at the last minute. If this pasta is cooked in a sauce, it loses its low carb properties.


1 1/2 to 2 pounds peeled medium shrimp and bay scallops, equal amounts of each ( or seafood of your choice)
1 stalk of celery
1 small red onion
2 cloves garlic finely diced
2 Tablespoons chopped parsely (I use Italian, but French will do as well)
1/2 packet Goya Saxon
1 chicken bouillon cube ( never broth- broth makes a watery sauce)
Olive Oil
1 cup Half and Half
1/2 cup heavy cream
1 to 1/2 cups grated cheese of your choice -(parmesan is great, but a little pricey, so I buy an Italian grated mix, easily available and infinitely less expensive that plain parmesan you grate yourself!)
Salt and Pepper to taste (please only after your sauce is made and tasted- a little pepper may be all it needs!)

About 10 ounces dry Dreamfields linguine

Note: Dry the scallops on paper towels before cooking, so they will not add moisture to the sauce. If using frozen scallops, toss the small amount of liquid in the bag into your sauce- will just add more flavor.


Finely dice celery, onion and garlic. Gently heat 1 Tablespoon Butter and 1 Tablespoon Olive oil in a saute' pan. When it is hot gently saute these ingredients till the onion is translucent, being careful not to burn the garlic! Remove from heat and transfer the vegetables to a paper towel to drain with a slotted spoon. Place the same pan back on the heat, add more butter and oil if needed, heat once more and put the seafood and parsely  in and saute' gently just till the shrimp is turning pink on each side. Mussels will be lightly browned and translucent when done. Immediately drain the seafood on paper towels, so it doesn't over cook!

In the same pan, add the half and half, heavy cream and one more Tablespoon of butter. GENTLY simmer for about five minutes till you see slight thickening, then add cheese and stir till melted. If the sauce is not as thick as you want, add more grated cheese in little increments til nice and thick. Add seafood back in and just keep on the heat till it is heated through. Toss in cooked linguine and use tongs to mix it all well. Serve immediately.

That's it folks. To make my life easier, I chop the veggies before hand and have the shrimp peeled. This can be done the day before and stored in baggies in the fridge.

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