A two-part recipe: The Alfredo sauce, of which I found a wonderful one on line, with a link to it. And what I did with it on my ownsome to make a good seafood Alfredo in zoodles. Oodles of zoodles??? I added at the end some suggested modifications you could consider.
I followed this sauce recipe pretty much exactly, although I’d planned to make it mostly with Parmigiano-Reggiano with a little Asiago to balance out to a cup. The Asiago remained hidden from plain sight until I finished grating my Parmigiano-Reggiano (which I’d bought in hopes that this is the genuine article, not a knockoff parmesan). So, I guess I didn’t follow the recipe exactly, as I believe the author used the pre-packaged grated Parm… do as you wish!
I will post the sauce part first, followed by the additional Zoodle Seafood component.
Note: zoodles cook rapidly, so I am going to add them directly to the Alfredo sauce. If you use grain or bean based noodles, cook them to au dente in a separate pot, following the directions on the box. Drain, then add to the sauce (or pour the sauce over them).
Prep Time: 5 minutes, but add 5 more if you grate your own cheese.
Cook Time: About 5 minutes.
Rest Time: Not necessary.
- ½ cup butter (1 stick)
- 2 cups / 1 pint / 473 mL heavy whipping cream
- 4 ounces cream cheese
- ½ teaspoon minced garlic
- 1 teaspoon garlic powder
- 1 teaspoon Italian seasoning
- ¼ teaspoon salt
- ¼ teaspoon pepper (I did use Trader Joe’s Rainbow peppercorns)
- 1 cup grated parmesan cheese (Grate quality Parmigiano-Reggiano yourself if you have the opportunity, and use just a bit more than a cup, since it will be fluffier.)
Prep all ingredients. (Including anything for the second part of this recipe… I’ll put their prep time down below with the second part…)
In a suitably sized saucepan (large enough for this and for your pasta/zoodles and other ingredients you’ll be using for the Alfredo-based dish) add the butter, whipping cream and cream cheese. Heat to medium on the range, and mix until the butter and cream cheese melt and meld, keeping the cream from scalding.
Add the seasonings, lower the heat, and mix thoroughly.
Bring in the grated cheese.
Bring the pot to a slow simmer, and allow the mix to thicken, about 3-5 minutes, stirring regularly.
Keep in mind you are going to be adding a second portion to this recipe. The sauce needs to baste over something!
Prep Time: 15 minutes.
Cook Time: 20 minutes
Rest Time: Unneeded.
Zoodle Seafood Alfredo
- 1/2 medium onion, slivered/coarsely chopped.
- About 4 ounces / 100 grams mushrooms, sliced (I used shiitake – remove stems if shiitake).
- 8 ounces drained raw chopped sea clams (you can find these in the frozen section of your supermarket, although you may be able to find fresh sources if you live right on the coast of the Northeast US or Canada). Reserve liquid for another recipe!!!
- 7 ounces / 200 grams sea scallops. (Feel free to sub with peeled shrimp, or with bay scallops. Or, luxuriate in chunks of lobster!) Sea scallops should be dry, and not injected with water or they won’t brown properly.
- 2 scallions/green onions, coarsely chopped
- 10 ounces / 285 grams of your choice of zoodles (mine were a mix of zucchini/courgetti and yellow squash. I’ve also seen carrot or beet zoodles, pick your combination!)
- Butter or cooking oil (I prefer avocado oil).
- 1/2 teaspoon mild curry powder (optional)
- 1/2 teaspoon Italian seasoning
- Optional garnish: coarsely chopped cilantro or parsley.
Prep everything up.
In a skillet, pan fry the onions in the oil until translucent, about 10 minutes, then add the mushrooms. Cook until soft.
Add the drained clams, about a minute and a half, to the skillet. Add in the curry powder and ground pepper.
If necessary, wipe the skillet free of waters, then add a bit more avocado oil – not much is needed. Heat skillet to medium high.
Add the sea scallops to the skillet. Both high heat and dryness will allow them to brown on the outside and not overcook on the inside. Let brown, about 3-5 minutes a side, depending on size.
During this time, start making the Alfredo sauce.
Remove from heat and let them join their warm compatriots… (If using shrimp, or bay scallops, remove them from the skillet at about 2 minutes. Lobster chunks, already cooked before you broke open the lobster, don’t need further treatment…)
Into the Alfredo sauce, once made and still on the range, toss in the onions, mushrooms, seafood, and mix gently, reduce heat to low.
In order to draw out extra water from the zoodles, drop them in the skillet and stir, scraping up scallop fond into the zoodles. Cook this way about two minutes but not too long.
Add the scallions to the Alfredo mixture.
Add the zoodles to the Alfredo mixture (or, pour over the zoodles in a large serving bowl that has some depth to it).
Adjust seasonings if needed, and serve, garnished if desired with cilantro or parsley
The sauce is simply wonderful, although very rich! A little goes a long way and should only be a periodic indulgence. One could use low fat dairy products, but I’m not really a fan of their taste nor of their excipients used to make “mouth feel”. Just eat responsibly!
The zoodle seafood component was a tasty and nutritious addition. If I were to use a grain or bean-based noodle, I’d be adding in colorful things such as red or orange bell pepper, maybe some broccolini. Indeed, if you don’t eat seafood, load up on those, and add more mushrooms, perhaps some Portobello.
For a side, a leafy green salad with a simple dressing of a drizzle of olive oil and lemon juice, or apple cider vinegar, would be good.