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Sammy's Seafood House & Oyster Bar Shrimp Alfredo recipe
6 ounces fettuchine noodles
8 ounces of fresh shrimp
1 tbls minced garlic
4 ounces cooking wine
4 ounces heavy whipping cream
3 ounces butter
5 ounces grated parmesan
2 ounces fresh shredded parmesan cheese
1 ounce parshley
Place butter garlic and shrimp in saute pan on medium heat. Saute shrimp until they take on a light orange color appearance. Add wine and simmer for additional 1 to 2 minutes. Add heavy whipping cream and simmer to a boil. Reduce heat by half and add grated parmesan cheese. Stir until sauce reaches desired thickness. Place cooked fettuchine noodles on plate or in bowl and cover with alfredo sauce. Top with fresh shredded parmesan cheese and parsley. A simple dish with sensational results that are sure to please your taste buds!
Bacon Wrapped Scallops by Lisa Petty
24 large sea scallops (about 2 lbs.)
12 slices partially cooked bacon
Cook bacon gently until partially cooked but not crisp and still very flexible.
Rinse scallops with running cold water, pat dry with paper towels.
Cut each bacon slice crosswise in half; wrap each half around a scallop, securing with a toothpick.
Sprinkle scallops lightly with seasoned pepper.
Place scallops on rack in broiling pan. Broil 4 to 5 inches from heat for 8 to 10 minutes, or until scallops turn opaque throughout, using tongs to turn scallops frequently so bacon will brown evenly on all sides.