Foodie Friday

Happy Friday Folks! As promised, today’s post is my spicy seafood fettuccine alfredo and I am so excited to share!! I’m actually making it again tonight Phil loved it so much!pasta 2

Spicy Seafood Alfredo

  • Whole Wheat Pasta (buy fresh or make: 1 1/2 cup whole wheat flour, 1/2 cup semolina, 1 tbsp EVOO, 2 eggs, 2 tbsp water)
  • 1/2 lb scallops
  • 1/2 lb shrimp
  • 8 oz crab meat
  • 2-3 tbsp butter
  • 1 tbsp whole wheat flour
  • 1 shallot (minced)
  • 3-4 cloves garlic (minced)
  • 1 bell pepper
  • 2 small hot red peppers
  • 1 bag/bunch of spinach
  • 1/2 cup 2% Greek yogurt
  • 1/2 cup 1% milk
  • 1/4 cup aged parmesan
  • 1 lemon (juice and zest)
  • 1/4 cup white wine (optional)
  • seasoning to taste: salt, pepper, chili powder, paprika, red pepper, red pepper flakes, cajun seasoning

The pasta is easy to make but if you don’t have a pasta roller, or if you just don’t feel comfortable making your own, you can always buy it. If its fresh, pasta only takes 3 minutes to cook, so have a pot of boiling water ready on the back burner. Cut the shrimp in half length wise and chunk the scallops into similar sized pieces. In a dry, med/hot nonstick pan, put the seafood down and let it sear for a minute or two. Turn the heat down to med/low and put 1.5 tbsp butter into the pan to loosen the seafood from the pan, add some lemon zest and lemon juice to deglaze and toss in the crab meat. Continue to cook for a minute and put aside to cool. In the same pan, turn the heat to medium and swirl some EVOO. Once the oil is hot, add shallots and garlic (save some for your sauce) and cook for 2 minutes before adding the peppers – stir often for 5-7 minutes. As the peppers are cooking, sprinkle in some red pepper flakes and start working on your alfredo sauce.pasta 1 In a separate sauce pan, turn the heat to med/low &  add remaining butter, garlic and shallots. Once the butter is melted add your tablespoon of whole wheat flour and stir until totally combined. Turn the heat down a little, add the milk – stirring until well incorporated – then add the Greek yogurt and combine evenly. Once the dairy ingredients are well combined, add your spices and the 1/4 cup of fresh grated parm. Allow the cheese to melt thoroughly and the sauce to thicken before adding to pasta and veggies. While you’re getting the sauce together, splash some white wine into the peppers to deglaze the pan before turning off the heat and adding the spinach to wilt (stir gentle once or twice). Once the veggies and sauce are ready, toss fresh pasta in the boiling water and cook for 3 minutes – remove/strain promptly. Toss pasta, veggies and sauce together and cook together over low heat for about a minute. Top with chopped parsley and serve!

All and all (if you don’t count the 45-1hr to make the pasta) it takes about 30 minutes to prepare and about 30 seconds to devour! Growing up, my mother made the most amazing fettuccine alfredo – its one of those dishes I crave! My mother didn’t cook A LOT but everything she made was always so comforting and delicious it would take me to my ‘happy place’ with every forkful! So many dishes just like this one are tied to memories, and I get so excited when I make a healthy adaptation that doesn’t sacrifice flavor!

What are some of your favorite childhood dishes??

 

 

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4 thoughts on “Foodie Friday

      1. EXACTLY!! As I recall I think I used equal parts butter to bread…thinking about it now makes my feel kind of sick to my stomach but I LOVED it back then!

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