Bayou Alfredo

Bayou Alfredo

Bayou-Bounty-Fettuccine-Alfredo-1024x1024.jpg

Makes 6 servings

  • 1 pound fettuccine pasta

  • 3 tablespoons unsalted butter

  • 2 tablespoons minced garlic

  • 1/2 pound cooked, peeled shrimp, any size

  • 1 pound cooked crawfish tails, thawed

  • 1 packet (1.6 ounces) Alfredo sauce mix

  • 1 teaspoon Old Bay seasoning

  • 2 cups milk

  • 1/2 cup grated Parmesan cheese

  • 3 tablespoons chopped fresh parsley

  • Kosher salt

1. In a large pot of boiling salted water, cook pasta according to package directions. Drain and return to cooking pot
2. Meanwhile, in a large skillet, heat butter over medium-high heat. Add garlic and stir, cooking for 2 minutes. Add shrimp and crawfish, toss in garlic butter, and cook just to heat through
3. Stir in sauce mix, Old Bay, and milk into skillet. Cook for 2 more minutes or until thickened, stirring constantly. Sprinkle with Parmesan cheese, about 1 tablespoon at a time, stirring to incorporate. Add the parsley and salt to taste.
4. Pour sauce into pot with grained pasta and toss well.

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