How to Make Perfect Lemon Garlic Seafood Alfredo

Lemon Garlic Seafood Alfredo. 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. Seafood: In medium skillet on medium heat, add olive oil, butter, garlic, lemon juice, lemon peel, salt, and pepper.

Stir in the crab, shrimp, lemon juice and pepper. Cook and stir until heated through. Drain pasta; top with the seafood mixture and sprinkle with Parmesan cheese. You can have Lemon Garlic Seafood Alfredo using 23 ingredients and 11 steps. Here is how you cook it.

Ingredients of Lemon Garlic Seafood Alfredo

1. It's of Seafood Mix.
2. Prepare 1 lb of defrosted Seafood Mix (Mussels, Shrimp, Scallops, Calamari).
3. It's 1/2 lb of defrosted Baby Shrimp.
4. It's 1 Tbsp of Olive Oil.
5. It's 2 Tbsp of Butter.
6. Prepare 2 Tbsp of Minced Garlic.
7. Prepare 2 Tbsp of Lemon Juice.
8. You need 1 Tbsp of Lemon Peel.
9. It's 1/2 Tsp of Sea Salt.
10. It's 1/2 Tsp of Fresh Cracked Pepper.
11. It's of Alfredo Sauce.
12. It's 1 Tbsp of Olive Oil.
13. It's 1/2 cup of Butter.
14. It's of Small Onion (diced).
15. Prepare 2 Tbsp of Minced Garlic.
16. You need 3 Tbsp of Flour.
17. Prepare 1 cup of Heavy Whipping Cream.
18. You need 1 cup of Whole Milk.
19. Prepare 2 Tsp of dried Italian Seasoning.
20. Prepare 1 Tsp of Lemon Peel.
21. You need 1/2 Tsp of Sea Salt.
22. It's 1/2 Tsp of Fresh Cracked Pepper.
23. It's 1/2 of Wedge Parmesan Cheese (roughly shredded) *See Story Section.

To ensure perfect Alfredo make sure you use freshly grated cheeses. The canned stuff may seize and ruin the dish. In a medium sauce pan, melt butter and add the garlic with cream and boil until the cream is reduced by half. Seafood Paella with Cauliflower Rice & Sofrito.

Lemon Garlic Seafood Alfredo instructions

1. Start by setting all your ingredients out. This dinner is quick to make so you need everything handy..
2. Grate the parmesan according to story notes. Set aside..
3. 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..
4. 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)..
5. Add all defrosted seafood. Simmer until shrimp is pink. Remove from heat and set aside. Do not overcook..
6. 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.).
7. Add flour and whisk vigorously 1-2 minutes. It will thicken just to spread apart when whisk goes through but go right back together..
8. 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..
9. Add the more roughly grated half of the parmesan cheese wedge. Continue whisking vigorously until melted and smooth. It will be very thick..
10. 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..
11. 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..

To ensure perfect Alfredo make sure you use freshly grated cheeses. The canned stuff may seize and ruin the dish. In a medium sauce pan, melt butter and add the garlic with cream and boil until the cream is reduced by half. Sprinkled with tomato and parsle In a medium sauce pan, melt butter and add the garlic with cream and boil until the cream is reduced by half. Add fresh lemon juice and lemon zest.