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Seafood Alfredo

1 lb fettucine or pasta of choice, cooked
� cup butter
1 cup half & half or heavy cream
1 � cups parmesan, freshly grated
1 to 2 cups cooked seafood of choice
1 Tbsp Halladay’s Seafood Alfredo Seasoning

In medium saucepan, melt butter over medium low heat. Add in half & half or cream and 1 Tbsp Halladay’s Seafood Alfredo seasoning. Simmer for 5 minutes. Add Parmesan and whisk continuously until sauce is smooth. Fold in cooked, well drained seafood and continue to simmer just until seafood is heated through. Toss with cooked pasta; serve immediately.

SIMILAR RECIPES
Seafood Chowder

Seafood Chowder

1 (8 oz.) bottle clam juice


1 lb. scallops
1 lb. small shrimp
½ lb. cooked lobster meat
8 Tbsp. (1 stick) salted butter
½ cup all-purpose flour
1 package Halladay's Lobster Bisque Seasoning
4 cups heavy cream
1 tsp. red paprika
1 cup dry sherry

Heat clam juice and add scallops, shrimp and lobster; cook for 2 minutes. Strain seafood and reserve broth. Melt butter in frying pan (do not burn); whisk in flour slowly to make a roux. Add seasoning and reserved broth and bring up to heat. Slowly whisk in heavy cream. Add paprika, and sherry (to taste). When bisque is to texture and taste, add seafood and heat for 2 minutes or until well heated without boiling.

Garlicky Roasted Butternut Squash Lasagna

Garlicky Roasted Butternut Squash Lasagna

3 lbs. butternut squash, halved and seeded


4 Tbsp. unsalted butter
2 Tbsp. Halladay's Scampi Bistro Pasta Seasoning
¼ cup flour
4 cups milk
1 cup heavy cream
1 package no-cook lasagna noodles
3 cups parmesan cheese, finely grated

Preheat oven to 450˚F. Brush squash with olive oil; bake until soft, 45-50 minutes. Let cool, scoop out flesh; set aside. Melt butter in large skillet over medium-low heat. Whisk in flour and seasoning; cook for 3 minutes. Whisk in milk until smooth. Simmer until thickened, about 10 minutes, stirring occasionally. Stir in squash; season with salt and pepper. NOTE: sauce can be made 3 days in advance and refrigerated. Reduce oven to 375˚F. Beat cream until medium peaks form; set aside. Grease a 9X13-inch baking dish; spread 1 cup of sauce on bottom and cover with a layer of noodles. Add a layer of sauce and top sprinkle with cheese. Continue to layer until noodles and sauce are gone. Place final layer of noodles on top and cover with cream and remaining cheese. Cover with foil; bake for 30 minutes. Remove foil and continue baking until top is golden brown, about 10 minutes. Let cool 5 minutes before serving.

Creamy Cucumber Dill Seafood

Creamy Cucumber Dill Seafood

⅓ cup cucumber, peeled, seeded and chopped


⅓ cup fat-free or regular sour cream
⅓ cup plain yogurt
1 tsp. Dijon mustard
1 Tbsp. Halladay's Cucumber Dill Seasoning
Seafood of choice

Combine all ingredients. Serve over seafood.

Seafood Pasta Salad

Seafood Pasta Salad

1 lb. rotini or bowtie pasta, cooked and drained


2 Tbsp. vegetable oil
½ cup celery, chopped
½ cup red onion, diced
1 lb. medium shrimp, peeled, deveined and cooked
1 to 2 Tbsp. Halladay's Lobster Bisque Seasoning
1 cup light or regular mayo

Toss together ingredients; let chill.