Jeanne - Simme Valley
Well-known member
I will start by saying we are a heavy user of garlic & olive oil.
My seafood pasta is not a "measured" recipe, but I'll try to tell you the ingredients.
I start with about 1/2-3/4 cup virgin olive oil, tbls crushed garlic, tsp sweet basil - saute garlic & basil, then add a jar of alfredo sauce - salt & pepper to taste - and maybe add some more garlic. It won't "blend" until it gets good & hot. ( I used to put a stick of butter in also, but I just use more olive oil now - trying to "be good!")
I tail the shrimp but you don't have to, sometimes add scallops or crabmeat into the sauce.
I like to have snow peas or sugar snap peas mixed in & poured over your choice of pasta (usually medium shells). It is also very "pretty" with the pink shrimp, bright green pea pods & pasta.
It's quick & easy & guests always love it.
darn - I'm hungry now!
All my meals are quick & easy - or they don't get cooked in this household.
My seafood pasta is not a "measured" recipe, but I'll try to tell you the ingredients.
I start with about 1/2-3/4 cup virgin olive oil, tbls crushed garlic, tsp sweet basil - saute garlic & basil, then add a jar of alfredo sauce - salt & pepper to taste - and maybe add some more garlic. It won't "blend" until it gets good & hot. ( I used to put a stick of butter in also, but I just use more olive oil now - trying to "be good!")
I tail the shrimp but you don't have to, sometimes add scallops or crabmeat into the sauce.
I like to have snow peas or sugar snap peas mixed in & poured over your choice of pasta (usually medium shells). It is also very "pretty" with the pink shrimp, bright green pea pods & pasta.
It's quick & easy & guests always love it.
darn - I'm hungry now!
All my meals are quick & easy - or they don't get cooked in this household.