Seafood Alfredo

Ingredients:

8oz Alaska Smokehouse Smoked Pink Salmon, skin removed and flaked

16oz Large Uncooked Shrimp, tail removed and deveined

8oz Lump Crab Meat

6 cloves garlic, minced

28oz low sodium chicken stock

2-1/2 cup heavy cream

16oz uncooked fettuccine pasta

6oz fresh shredded parmesan cheese (do not use pre-shredded)

2 tablespoons olive oil

Salt & Pepper

Fresh Parsley for garnish, diced

Procedure:

In a pot large enough to cook the pound of pasta, heat olive oil on medium-high heat.

Season shrimp with salt and pepper, then sauté for 1-2 minutes per side, until they start to turn pink.

Add garlic and sauté for another minute.

Remove shrimp from pan and set aside.

Add chicken stock, heavy cream, and uncooked pasta to pot.  Stir to combine.

Bring to a boil, then cover and reduce heat to low.

Simmer for 15-20 minutes or until pasta is tender.

Remove from heat and slowly add parmesan cheese, stirring until all cheese is melted into sauce.

Add in smoked salmon, crab, and cooked shrimp.  Stir to combine.

Season with salt and pepper.

Garnish with diced fresh parsley.

Substitutions or Additions:

If you can't find crab meat, you can substitute with a similar amount of either smoked salmon or canned clams (drained of liquid).

To convert this recipe to a Cajun style alfredo, season shrimp with Cajun seasoning prior to cooking.  Add in a few dashes of hot sauce to the sauce as well.

To simply add heat, add in chili flake when sauteing garlic.

If you want to add scallops to this dish, simply sauté them in a similar fashion as the shrimp, but before you add the garlic.  Remove them from heat once they have a little color on each side.