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Chef Ken's Seafood Alfredo

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Prep Time: 20 minutes

Cook Time: 1 hour @ 350 degrees (174c) 

Grill: Memphis Elite Wood Fire Pellet Grill 

Pellets: Natures Way Pecan 

 

Ingredients: Seafood Alfredo 

1 lb. cooked shrimp; we used salad size and medium 

½ lb. lobster tail meat, cut into chunks 

½ lb. cooked crab leg meat, cut into chunks 

½ lb. sliced mushrooms 

1 cup green onions, sliced 

1 lb. frozen broccoli, thawed

¼ cup dried minced garlic

1 teaspoon fresh ground black pepper

2 jars (1lb. each) roasted garlic Alfredo sauce

1 lb. Penne pasta, cooked

2 cups cheese crackers, rough crushed

1 cup grated Parmesan cheese

3 Tablespoons butter, melted 

Directions: Seafood Alfredo

Add the seafood, veggies and cooked pasta into a large bowl mix together. In a small bowl blend Alfredo sauce, garlic and pepper. Gently mix sauce into pasta seafood mixture. Pour into large greased cast iron Dutch oven.

In a small bowl, mix the crackers with butter and Parmesan cheese. Sprinkle on top.

Seafood, veggies and cooked pasta into a large bowl

Sprinkle cracker mix on top

Cooking Directions: Memphis Wood Fire Pellet Grill

Open the lid and set the ITC (Intelligent Temperature Control) to “350 degrees (174c). After about five minutes you can shut the lid. Give it a few minutes to heat up. Place your Dutch oven directly onto the grill for an hour. It’s time to eat…


 

Prep Time: 
20 Minutes
Cook Time: 
1 Hour

Chef Ken's Seafood Alfredo


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