Long ago, I loved this seafood alfredo pasta dish: it was my favorite entrée at this French-Thai restaurant on Linden Street in Allentown. I have replicated it once or twice before but, since then, sadly my paper version has disappeared. So I reviewed many recipes and used parts of several to come up with this version. It is a budget and somewhat healthyish version (no heavy cream and minimal butter) and made quicker; no homemade pasta or crab meat. But, I think it does my memory justice and we sure enjoyed it for New Year’s Eve’s festive supper.
You could change up the seafood if you like. I sautéed my shrimp unpeeled and peeled them before putting them back in the sauce; more flavor that way. I cut the cooked big scallops in half to be the right size. I used gf pasta which doesn’t really have a true fettucine; it is about the width of linguini. Use whatever pasta you like. Use regular all purpose flour for creating the sauce if you aren’t gluten free. The secret to thickening this sauce is cream cheese. It melts into the cream sauce and vola! Thickened lush sauce but no heavy cream. My Italian friend Dan is probably shuddering at the seafood added and the lack of cream but I believe he would totally enjoy the flavors and textures of this seafood treat.
Angie’s Seafood Alfredo for two
4 large sea scallops
8 large shrimps
1 Tbsp. mild olive oil
1 Tbsp butter
1 large shallot, diced fine
1 large garlic clove minced
1 small bay leaf
1 Tbsp rice flour
¾ cup whole milk or mixture of ½ cup whole milk and ¼ cup half and half [I did that]
2 ounces cream cheese cut into 4 cubes, room temp
1/8 tsp. red pepper flakes
¼ tsp. sea salt
1 small can minced clams, drained, save juice in case your sauce is too thick
½ of a 4 ounce can mushroom stems/pieces (drained)
3 Tbsp fresh shredded parmesan cheese
Heat a pot of water for pasta, salt it. Make the pasta (for two people) so it is timed to be ready say 12 minutes later. Melt 1 tsp of the butter with the Tbsp. of olive oil in medium sauté pan, let get hot but not smoking. Add scallops that you dried with a paper towel, add shrimps spaced out carefully so they each have room. After a minute flip the shrimp, 1- 2 minutes later carefully flip the scallops and cook them 1-3 minutes until just done. You should have taken out the shrimps as soon as their tails curl up after their flip. Put them all in a bowl. If your scallops are large cut them in half; I did. They matched the size of the shrimp better once I did that. Add rest of butter to pan and as it melts add the shallots and after a minute the garlic and bay leaf. Heat the milk in the microwave until hot but not boiling. Cook the shallots and garlic on medium heat while stirring; for a couple minutes, then add the flour; stir to incorporate it with the butter. Slowly add the hot milk to sauté pan stirring constantly. Next add the cream cheese cubes, hot pepper flakes, salt. Cook 2 minutes, add the mushrooms, clams and any clam juice you feel is needed to maintain the creamy texture. I used a tablespoon or so of it. Stir; add back seafood and then sprinkle with the parmesan cheese and let it melt in as you stir it over low heat. When cheese is melted; serve over al dente pasta. I made skinny green beans and stirred a few into my sauce on my plate. Delish! Enjoy!