Neah B's Seafood Manicotti with Homemade Alfredo Sauce

My mother Leah had very big influence in the making of this recipe. I had in mind to do a shrimp manicotti but she suggested shrimp... and scallops and topped with Alfredo. Genius! You will certainly enjoy this rich and filling pasta dish.

Enjoy,

Neah B 

Serves 4-5

shrimp (2 lbs, thawed,peeled, de-vained, and tail-off)

scallops (1 12oz. package,thawed)

olive oil (2 tbs divided)

manicotti noodles (1 box)

ricotta (1 16oz container)
egg (1)

salt (2 1/2 tsp divided)

pepper (1/2 tsp)

oregano (1 tbs)

1) Heat oven to 350 degrees.

2) Do necessary prep/drain shrimp and scallops; Set aside.

3) Grease casserole dish and set aside.

4) In a large pot, boil 6 cups of water, 1 tbs olive oil, dash of salt. When water is boiling, add noodles and cook according to package time. Drain and place noodles in grease casserole.

5) In large pan, steam shrimp and scallops for 5-6 minutes covered on medium stirring occasionally. Salt lightly and remove from heat.

6)  In a mixing bowl, add ricotta, egg, salt, pepper, and oregano. Mix well. Stir in shrimp and scallops.
7) Stuff ricotta mixture into manicotti tubes. When all noodles are stuffed, bake for 25 minutes.
8) Pair with a salad and enjoy while hot!

 When  I worked at Da Vinci's Pizzeria in Smyrna, Owner/Manager Jason Black, made the most awesome Alfredo. Here is the bare bones version of this spectacular sauce.

Enjoy,

Neah B

makes about 2 cups

butter (3/4 stick of butter)

garlic (3 cloves, minced)

heavy cream (1 pint)

salt (1 tsp)

pepper (1/2 pepper)

1) Melt butter in sauce pan.

2) Saute garlic in butter for 3 minutes on medium- low.

3) Pour in heavy creme, salt, and pepper. Whisk occasionally and let simmer for 10 minutes.

4) Drizzle over the seafood manicotti or dish of your desire.