Hey everyone, it is Louise, welcome to my recipe site. Today, I’m gonna show you how to prepare a special dish, lemon garlic seafood alfredo. One of my favorites. This time, I’m gonna make it a bit unique. This will be really delicious.
Lemon Garlic Seafood Alfredo is one of the most popular of current trending meals on earth. It’s appreciated by millions every day. It is simple, it is quick, it tastes yummy. Lemon Garlic Seafood Alfredo is something that I’ve loved my entire life. They’re fine and they look wonderful.
Return the shrimp to the skillet and coat in the sauce, then add the parsley and toss to combine. Taste and adjust the seasoning as needed. Zest a lemon using a zester or a fine grater; set aside.
To get started with this recipe, we have to first prepare a few components. You can cook lemon garlic seafood alfredo using 23 ingredients and 11 steps. Here is how you can achieve that.
The ingredients needed to make Lemon Garlic Seafood Alfredo:
- Make ready Seafood Mix
- Prepare defrosted Seafood Mix (Mussels, Shrimp, Scallops, Calamari)
- Take defrosted Baby Shrimp
- Get Olive Oil
- Make ready Butter
- Get Minced Garlic
- Take Lemon Juice
- Prepare Lemon Peel
- Prepare Sea Salt
- Get Fresh Cracked Pepper
- Take Alfredo Sauce
- Prepare Olive Oil
- Take Butter
- Prepare Small Onion (diced)
- Take Minced Garlic
- Take Flour
- Get Heavy Whipping Cream
- Get Whole Milk
- Take dried Italian Seasoning
- Get Lemon Peel
- Get Sea Salt
- Take Fresh Cracked Pepper
- Prepare Wedge Parmesan Cheese (roughly shredded) *See Story Section
And apart from waiting for the cream to reduce a good bit, there really isn't much to make it. The shrimp I like to fry in some pancetta and (a little more) garlic, which takes only a little time, as well. Transfer shrimp to a plate and set aside. Add chicken broth and cornstarch; mix until smooth.
Steps to make Lemon Garlic Seafood Alfredo:
- Start by setting all your ingredients out. This dinner is quick to make so you need everything handy.
- Grate the parmesan according to story notes. Set aside.
- Boil water with salt and olive oil. Cook pasta. Drain. Drizzle with olive oil and toss so it doesn't stick, and just set it aside.
- Seafood: In medium skillet on medium heat, add olive oil, butter, garlic, lemon juice, lemon peel, salt, and pepper. Let melt and simmer until fragrant (2-3 minutes).
- Add all defrosted seafood. Simmer until shrimp is pink. Remove from heat and set aside. Do not overcook.
- Alfredo Sauce: In large skillet over medium heat, add olive oil, butter, and diced onion. Cook 3-4 minutes until onions are translucent. Add garlic and cook another 1-2 minutes until fragrant. (Do not scorch garlic.)
- Add flour and whisk vigorously 1-2 minutes. It will thicken just to spread apart when whisk goes through but go right back together.
- Add heavy cream, milk, Italian seasoning, lemon peel, salt, and pepper. Whisk while cooking another 3-5 minutes until it starts to thicken. Remove from heat.
- Add the more roughly grated half of the parmesan cheese wedge. Continue whisking vigorously until melted and smooth. It will be very thick.
- Get seafood mix that you set aside before and add to the cream sauce, including the juices. This will thin the sauce back out to a nice rich, but not too thick, consistency. Stir well. Put back on medium-low heat a few minutes to ensure it's heated through, stirring the whole time. Then remove from heat.
- Plating: Add mound of pasta to plate. Ladle seafood Alfredo sauce over pasta. Top generously with finely grated parmesan cheese. Serve with side of garlic bread.
Add shrimp, sun-dried tomatoes, parsley, and lemon juice. In a small bowl, mix lemon zest, parsley and garlic. Cook fettuccine according to package directions; drain. For sauce, in a large skillet, heat butter over medium-high heat. Stir in cream, salt and pepper.
So that is going to wrap it up for this exceptional food lemon garlic seafood alfredo recipe. Thank you very much for reading. I am confident you can make this at home. There is gonna be more interesting food at home recipes coming up. Don’t forget to bookmark this page on your browser, and share it to your loved ones, colleague and friends. Thank you for reading. Go on get cooking!
