From the Desk of Clearissa Coward’s Command Center-Food & Recipes
One-Pot Dish – Seafood Melody
Believe it or not, it is October and the temperatures are still in the 80s this week. However; I am ready for fall and cooler temperatures for all of the fall reasons.Sweaters, boots, blankets, and comfort food all scream fall. Since I can’t pull out my blankets, boots, and sweaters, I will go for the comfort food. 🙂 I am all about the basic and one-pot dishes and this week I am going to share a one-pot dish – seafood melody.
I have made this dish before and shared pictures but I have never shared the recipe but that is about to change. Let me say, I stumbled upon this recipe because I love seafood so much and just thought that instead of just having shrimp alfredo, why not add some more seafood and call it something different. Ha! That’s how magic is made. 🙂 The first time I concocted this dish, it was a cold and rainy day outside and I always like to cook or craft on days like that and on this particular day, cooking won. So below is the recipe for what I like to call seafood melody.
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Ingredients:
- 1 lb shrimp (cleaned and deveined)
- 1lb oysters
- 1lb crabmeat (real or imitation will do, but I prefer real crabmeat)
- 3 jars Alfredo Sauce (or make from scratch)
- Season Salt
- Coarse black pepper
- Oregano
- Basil
- Garlic powder
- 3 fresh basil leaves
- 1 slice of bacon per person
- Alfredo noodles or the noodle of your choice
Steps:
- Wash & clean all seafood (be sure to devein the shrimp)
- Place seafood in a dutch oven with seasoning
- Boil seafood for 20 minutes
- Once seafood is pink – dip the seafood out of the stock and place in a bowl
- Pour seafood stock into a bowl and set aside
- Empty all three jars of alfredo sauce into the dutch oven
- Add a cup of seafood melody to each jar, cover and shake to remove all of the residue from the jar (using the seafood stock instead of water keeps the seafood flavor in the sauce)
- Add this to the dutch oven
- Season the sauce
- Simmer the sauce for 30 minutes to allow the seasoning to go through the sauce
- Add seafood to the sauce and continue to simmer for 30 minutes
- Add the rest of the seafood stock to a saucepan
- Bring the stock to a boil
- Add fettuccini noodles to boiling water and cook till tender
- Toss noodles with seafood melody sauce
Toast garlic bread. I use butter-flavored olive oil sprinkled with oregano and garlic. Make a simple spinach salad or sauteed spinach as a side.
Plate pasta dish and crumble a slice of bacon over each plate. TaDa – enjoy your seafood melody.
If you enjoyed this recipe, you will also like this one.
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I am pinning this. Make something similar over here but without the oysters. And had never thought of using the seafood stock to boil the pasta. Genius!!
Hi Leslie. I am so happy you enjoyed the tips. Hey, what can I say? My roots are southern and all of those little tips really mattered to my grandmother. I loved visiting her during the summer and I would sit and just watch her cook. I did the same with my mother back in PHL too. I would just watch and they both did a lot of little things like boiling the pasta in the seafood stock that made a huge difference in the meal. Let me know how you like it when you try it. 🙂 It does make a difference.
Yum, yum. I was just thinking about fall dishes that I could make, Shrimp Alfredo was at the top. I’m going to try your recipe, minus the oysters. I only like those fried, lol. Thanks for sharing.
Hey Rhonda, I hope you enjoy it. You can always substitute the oysters for some other seafood you like. Let me know how it turns out. 🙂
I would eat this all myself! No sharing. Love Alfredo and seafood.
Hahaha…Audrey you are funny. I love alfredo sauce and seafood too. When I have time, I make my own sauce as well. I’m so happy you liked the recipe. Let me know if you try it. 🙂