An easily adjustable recipe using alfredo sauce, cooked shrimp, canned clams, Parmesan cheese, and seasonings over fettuccine pasta
1 pound fettuccine pasta
2 jars (15 ounce size) Alfredo sauce
2 tablespoons butter
2 cans (6.5 ounce size) chopped clams
50 medium cooked shrimp, peeled and deveined
2 cloves garlic, minced
2 teaspoons dried oregano
freshly ground black pepper, to taste
freshly grated Parmesan cheese
chopped fresh parsley
Bring a large pan of salted water to a boil over high heat. Add the pasta and cook until al dente. Drain well.
Meanwhile, heat the Alfredo sauce in a saucepan over medium heat.
Heat the butter in another saucepan over medium heat. Add the clams, shrimp, garlic, oregano, and pepper. Cook until the shrimp are heated through. Add the seafood mixture to the Alfredo sauce.
Place the pasta on individual serving plates. Top with the sauce, a sprinkling of Parmesan, garnish with the parsley, and serve immediately.
Add a splash of white wine or a squeeze of lemon juice to add fresh flavors of the dish.
Try different seafood combinations, such as mussels or calamari.
Add roasted cherry tomatoes or steamed asparagus to the dish.
Top with a drizzle of truffle oil or a sprinkle of saffron threads before serving.
Freshly grated nutmeg can add a warm, aromatic flavor to the Alfredo sauce.
You can use uncooked shrimp, but they will need additional cooking time. You can either pre-cook them or hold off adding the clams until the shrimp are cooked.
Fresh clams or other seafood like scallops or crab can be substituted for canned clams, just adjust the cooking time if needed.
Add some crushed red pepper flakes or a pinch of cayenne pepper to the seafood mixture.
You can use any type of pasta you prefer, such as spaghetti or linguine, instead of the traditional fettuccine.
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop with a little extra cream to prevent the sauce from drying out.
While the pasta may become slightly mushy after freezing, you can freeze the sauce separately in an airtight container for up to 1 month. Thaw overnight in the refrigerator before reheating.
To prevent curdling, make sure to heat the Alfredo sauce gently over low-medium heat and avoid boiling it. Commercial sauces shouldn't curdle but if you are using a homemade Alfredo it's best to take precautions.
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reviews & comments
October 26, 2005
Very easy to prepare, you can adjust the proportion of shrimp to clam if you wish. We used one jar of 4-cheese alfredo sauce and one jar of roasted garlic alfredo sauce so we left out additional garlic (but sprinkled individual servings with a little parmesan). If you don't care for clams, you could substitute some other seafood in place of it (the idea is to have a combination so it's not just your "usual" alfredo recipe).