Fire Roasted Tomato and Orange Pepper Seafood Alfredo

Fire Roasted Tomato Alfredo Seafood Linguine

I love this recipe. I made it last week for Mirs and decided to make it again last night. I’ve decided to give up on dairy for the summer to see if it has any positive effect on my eczema, so we shall see. In honor of all things dairy, I’ve decided to make some Alfredo.

For this Recipe you will need

1 lb package of linguine
1 Orange Bell Pepper
16 oz container of half and half
1 12 oz can of Spicy Diced tomatoes
mushrooms
garlic pepper
Parmesan cheese
butter
extra olive oil
frozen seafood (scallops, shrimp, and bay scallops)

I like to make this recipe all in one frying pan. It’s easy to do, and it creates less mess. If your frozen Seafood Blend is in the Freezer, take it out and place it on the stove top to start the thawing process.

Cook your Pasta according to package directions, drain them but do not rinse, instead drizzle with a bit of olive oil to prevent them from sticking and return to the pan.
Start by cutting your pepper julienne style.
Drizzle about a table spoon (or so) into your frying pan. Turn your flame to Medium-High Temperature
Let the oil get warm but not smoking hot and then add your Peppers.

Let the peppers cook without disturbing them for about 3-5 minutes before adding about a half a package of sliced Baby Portebella Mushrooms to the peppers. You may need to add a bit more Oil to keep the pan with a slight sheen to it. You don’t want too much oil but you don’t want to have the peppers or mushrooms get burnt either.

When the mushrooms are cooked slightly and the Peppers are soft open your package of Frozen Seafood and Add it to the mixture.
Turn the Heat up to High to Cook the Seafood. After about 5 minutes or so you should get some water from the Seafood in your pan. Drain off as much of it as possible and continue to cook your seafood. The squid and scallop pieces should turn bright white as they cook and the shrimp will turn bright pink.

As your Seafood is cooking, open the can of Diced Tomatoes. Add the Tomatoes to the mixture and bring to a simmer.

As you can see in this picture, you’ll still have a decent amount of water which you’ll need to drain as much as possible. Water doesn’t help with the alfredo cooking step, which is next. Try to drain off as much liquid as possible so that your tomatoes look sort of dry. Add Garlic Pepper to taste.

Making the alfredo is the next step. Alfredo is a really simple sauce to make. You can make it in a separate pan but I love to make it right in the same pot. You’ll need about a quarter of cream-I prefer half and half but you can use heavy cream. You’ll need about 2 table spoons of butter and Parmesan cheese. I’m not one to measure, you’ll have to sort of pour a little, stir a little, taste a little.

Turn your burner to low heat and pour about 3/4 cups of cream into the pan and about 1/2 cups of cheese as well as the butter. Using a wooden spatula stir until you have a pinkish cream. If you turn the heat up just slightly you’ll notice the mixture will get thicker. Continue this process of adding the CREAM and CHEESE-take a bit of time to taste as well, you may need to add more Garlic Pepper to taste. You shouldn’t need more butter-Continue this process until you get your desired amount of Sauce. See the Video Below.

When you have the desired amount of sauce, mix the sauce mixture with your pasta and serve! I hope you like it! Mirs and I do! Pair with this wine and some crusty bread and simple salad for a complete meal. Enjoy!

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