Seafood Fettuccine is always a top seller in our restaurants. Any pasta alfredo recipe is easy to prepare making it a great choice for family and friends. The alfredo sauce can be made several days in advance, so when it comes time to make the meal its a breeze. Once you master the sauce, you can use any type of protein, vegetable or pasta you desire. Giving you and endless variety of meals for the future.

Serves 4-6

16 ea Prawns (31-35 count)
8 oz. Bay scallops
1 cup Flour all purpose
12 oz. Fish (choice of salmon, cod, halibut) cut into 1 pieces
8 oz. Clams
6 oz. Mussels
3 oz. White wine (optional)
4 Tbsp. Olive oil
tsp. Kosher salt
tsp. Pepper
1 lb Fettuccine dry then cooked al dente
cup Parmesan - shredded
4 Tbsp. Red bell pepper diced
2 Tbsp. Fresh parsley chopped
4 cups Alfredo sauce recipe follows


Heat oil in a large sauce or saut pan on medium high heat until hot. Season prawns, scallops and fish with salt and pepper then dredge in flour. Add to the pan and cook until about half way done. Add clams and mussels and continue cooking until they open up.

Remove clams and mussels from pan and deglaze pan with white wine. Add fettuccine and alfredo sauce and cook until hot and sauce coats the pasta. Transfer to a serving dish 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 before cooking or wont open when cooked.

Alfredo sauce

Yields 4 cup

6 cups Heavy whipping cream
lb Butter
2 Tbsp. Garlic chopped
1 tsp. Kosher salt
1 tsp. White pepper
3 Tbsp. White wine (optional)
1 cup Parmesan cheese - shredded


In a sauce pot over medium heat, cook the garlic and butter until soft. Add the heavy cream, wine, salt and pepper and reduce until a thin sauce consistency is achieved. Remove from heat and stir in the parmesan cheese.

Note: Whipping cream bubbles over very easily. Keep an eye on it. If it begins to boil over, reduce the heat.







Chef Richard has worked for some of the top fine dining restaurants in the United States and is the author of the ebook Chefs Special. You can find free recipes, informative articles and order the ebook at http://www.csrecipes.com