Creamy Seafood Pasta With Hollandaise Recipe

About this recipe

A rich and satisfying pescatarian dinner featuring tender scallops and shrimp in a creamy hollandaise sauce, paired with pasta and a hint of white wine.

Ingredients

• 35 g Foodie Puppies Freeze Dried Shrimp Snack
• 100 g Garlic - Single Clove
• 500 g + 500 g Yu 100% Durum Wheat Penne Pasta + 100% Durum Wheat Spaghetti Pasta Combo
• 500 g Dairy Craft Unsalted White Butter
• 200 g Shrimpop Tandoori Torpedo Shrimp
• 25 g Parsley
• 200 g Delichic Chicken Broth
• 453 g Ragu Classic Alfredo Cheese Sauce

Instructions

1. 1. Melt 2 tablespoons of butter in a large skillet over medium heat.
2. 2. Add 1 lb of shrimp to the skillet. Cook for 2-3 minutes on each side until they are opaque and cooked through. Remove from the skillet and set aside.
3. 3. In the same skillet, add 1/2 cup of chopped parsley and 1 tablespoon of minced garlic. Sauté for 1-2 minutes until fragrant.
4. 4. Stir in 1 cup of chicken broth and let it simmer for 2-3 minutes to reduce slightly.
5. 5. Prepare 1 package of alfredo sauce according to the package instructions, then stir it into the skillet with the broth mixture.
6. 6. Add 1 lb of cooked pasta to the skillet, tossing to coat the pasta evenly in the sauce.
7. 7. Return the cooked shrimp to the skillet, gently mixing them into the pasta and sauce. Cook for an additional 1-2 minutes to heat through.
8. 8. Serve the pasta hot, garnished with additional parsley if desired.