Seafood Alfredo lighter sauce
Ingredients for 2 -
8 ounces uncooked noodles
6 tablespoons of butter
1/2 pound uncooked shrimp or sea scallops
1/4 cup chopped onion or shallot
2 minced garlic cloves or 1 teaspoon jar minced garlic
1 cup chicken broth, white wine of combination of both
2 cup grated fresh Parmesan cheese
2 tablespoons corn starch
3 tablespoons water
2 tablespoons minced fresh parsley 1 tablespoon dried parsley
Instructions
Cook the noodles
1 minute less than the package directions, reserve 1 cup of liquid.
Put noodles back in pot and add 3 tablespoons of butter and cover.
In a large skillet, sauté onions in 1 tablespoon butter for 2-3 minutes. Add garlic; cook 1 minute longer. Add to pot with noodles.
Add wine, broth and 1 tablespoon of butter to skillet and bring to fast simmer.
Meanwhile, whisk corn starch into water until smooth.
Slowly add to skillet, constantly stirring until thickens.
Add Parmesan cheese, stirring until chees starts to melt and sauce thickens. Add to the pot with noodles, stir in and cover pot.
Wash shrimp or scallops, then pat dry with paper towels.
Shrimp - Add 1 tablespoon of butter to skillet, add shrimp and season. Cook for 2-3 minutes on 1 side, turn over, season and cook until pink.
Scallops - Wipe skillet. Turn heat to high. Put scallops starting at 1 o'clock in clockwise fashion. Season side. Cook for 45.
Add 1 tablespoon of butter swirling pan. Turn scallops in order, season and cook for 45 seconds.
Add seafood into pot of noodles and sauce and stir to coat. If sauce is too thick add a little noodle water to thin.
Serve and add parsley to top.
Notes
Makes a mess while making, but only takes about 20 minutes.