Brad's seafood tortillini in white wine alfredo

Name: Brad's seafood tortillini in white wine alfredo
Yield: 6 servings
Cuisine: American
Ingredients: 2 (19 Oz) pkgs cheese filled tortillini; 1 jar bertolli garlic alfredo sauce; 1 jar bertolli basil alfredo sauce; 1 lg shallot diced; 3/4 lb crimini mushrooms, sliced; 1 small can sliced black olives; 1 (9 Oz) jar marinated artichoke hearts; 1/2 cup white wine; 1/4 cup fresh basil leaves, chopped plus some for garnish; for the seafood; 1 1/2 lbs cooked shrimp, remove tails; 1/2 lb snow crab leg meat; 1 tbs harissa infused olive oil; 1 tbs balsamic vinegar; 1 tbs lemon juice; 1 tsp hot sauce; 1 tbs white wine

wingmaster835 @wingmaster

Sequim Washington

Brad's seafood tortillini in white wine alfredo

wingmaster835 @wingmaster

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Ingredients

6 servings

2 (19 Oz)pkgs cheese filled tortillini
1 jarbertolli garlic alfredo sauce
1 jarbertolli basil alfredo sauce
1lg shallot diced
3/4 lbcrimini mushrooms, sliced
1small can sliced black olives
1 (9 Oz)jar marinated artichoke hearts
1/2 cupwhite wine
1/4 cupfresh basil leaves, chopped plus some for garnish
for the seafood
1 1/2 lbscooked shrimp, remove tails
1/2 lbsnow crab leg meat
1 tbsharissa infused olive oil
1 tbsbalsamic vinegar
1 tbslemon juice
1 tsphot sauce
1 tbswhite wine

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Steps

1

Combine all the seafood ingredients in a bowl and marinade while preparing rest of the meal
2

Saute shallots and mushrooms in canola oil.
3

Bring 2 qts water to a boil. Boil tortillini until done. Drain and rinse in hot water. Set aside
4

Add sautéed mixture and chopped basil to a pan with the alfredo sauce. Place 1/4 cup white wine in each jar and shake to get all the sauce out. Add to pan.
5

Heat over medium low until sauce gets bubbly. Rince tortillini again and add to sauce. Let temperature regain while stirring often.
6

When sauce is bubbly again add seafood. Mix and remove from heat. Garnish and serve immediately.

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Cooksnaps

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wingmaster835 @wingmaster

on October 06, 2016 01:11

Sequim Washington

cooking is a passion of mine. I started when I was very young and I had to drag a milk crate around to see over the counter. taught by a career cook (my grandmother ). I have always tried to push the boundaries of conventional cooking. I prefer cooking wild game. when I can get my hands on it, but fish is more readily available for me. I raise and butcher most of the livestock that I use for my conventional recipes. I hope everyone can find a few recipes they like in my list.