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Best Seafood Alfredo Recipe

Best Seafood Alfredo Recipe

Seafood Torcello cod, crab and shrimp in a clam-sherry sauce over pasta.


  • 1 lb. cod fillets
  • 6 oz. dry radiatore, spirelli or other pasta, cooked
  • 6 oz. clams, drained and chopped
  • 6 oz. rock shrimp, cooked
  • 6 oz. crabmeat, picked over

Bechamel Sauce:

  • 3 tablespoons butter
  • 3 1/2 tablespoons all-purpose flour
  • 2 cups whole milk
  • 1/2 teaspoon salt
  • 2 tablespoons olive oil
  • 2 teaspoons minced garlic
  • 1/2 cup straight sherry, not dry
  • 1 tablespoon chopped parsley


1. Preheat oven to 400 degrees F. Line baking sheet with foil; spray foil with cooking spray.

2. Place cod fillets on prepared baking sheet and bake, uncovered, for 5 to 6 minutes, only until the cod flakes easily. Immediately remove from oven to prevent overcooking. Cool, break fillets in half lengthwise; break each half into 1-inch pieces; set aside.

3. Meanwhile, bring large pot of water to boil, cook pasta, drain; do not rinse.

4. While preparing pasta, prepare the sauce: In heavy non-reactive 3-quart pot (not aluminum), melt butter over moderate heat; add flour and cook 3 minutes, whisking constantly. Do not allow flour to brown. Add milk and salt; bring to just below boiling point, whisking constantly — do not boil milk. Remove from heat; keep warm at 180 degrees F.

5. Meanwhile, place oil in saute pan and heat over medium heat; add garlic and saute only until white throughout; transfer garlic to sauce.

6. Pour sherry into saute pan garlic was in; simmer strongly for 1 minute; transfer to warm sauce.

7. Add cooked pasta to sauce; return saucepan to low heat for a few minutes; add cooked cod, clams, shrimp, crabmeat and chopped parsley. Heat through; serve immediately.

Serves 4-6

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