How to cook Seafood Alfredo a La C.A.C.A --- A La C.A.C.A Family that is!!!

heavy cream

🥗Healthier: Greek yogurt

💰Cheaper: milk + cornstarch

Greek yogurt reduces calories while maintaining creaminess

parmesan cheese

🥗Healthier: nutritional yeast

💰Cheaper: grated pecorino

Nutritional yeast is lower in fat and calories.

shrimp

🥗Healthier: chicken breast

💰Cheaper: canned tuna

Chicken breast is leaner, while canned tuna is more affordable.

scallops

🥗Healthier: mushrooms

💰Cheaper: fish

Mushrooms provide a similar texture, while fish is a more budget-friendly option.

Welcome to the channel; today we're making Seafood Alfredo.

Gather ingredients: shrimp, fettuccine pasta, alfredo sauce, garlic, bell pepper, lime, garlic butter, golden onion, and green onions.

Chop half of a golden onion into quarters, then dice it.

Chop the bell pepper using the Christmas tree method.

Mince 3 cloves of garlic.

Devein and clean 32 shrimp, about 1.5 pounds, removing the shells and tails.

Cut the shrimp in half to help them cook better.

Chop green onions, discarding the ends.

Fill a large pot halfway with water and bring to a boil over high heat.

Add sea salt to the boiling water before adding the pasta.

In a 12-inch or 14-inch pan, melt garlic butter over medium heat until hot.

Add minced garlic to the pan and sauté until fragrant.

Add the shrimp to the pan and cook until they turn whitish-orange, flipping them halfway through.

Squeeze half a lime over the shrimp and season with sea salt and black pepper.

Add the chopped onion, bell pepper, and green onions to the shrimp, mixing them in.

Let the shrimp and vegetables cook together for about 1-2 minutes.

Once the water is boiling, add the fettuccine pasta and cook until al dente, stirring occasionally.

Once the pasta is cooked, drain it and add it to the pan with the shrimp and vegetables.

Pour in the store-bought alfredo sauce and 6 ounces of milk, stirring to combine everything well.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens