My Own Seafood Alfredo.

I'm not a big fan of Alfredo sauce, so I make a different variation of it.   Its a cheater recipe, but its good. Serve over the pasta of your choice, with a warm crusty bread and a green salad. Again, remember I am not a professional, so most my amounts are guess work from experience. 

2 cans of Alfredo sauce
one package of cream cheese
1/2 cup of half and half( can use milk)
1/2 stick of  real butter
2-4 T of real butter
1 King Salmon Steak
1 pound of shrimp, shelled
1 pound of scallops
either two cans of mushrooms ( drained), or about a cup of sliced mushrooms
2 cups chopped baby spinach( can use frozen spinach.....let thaw and then using a clean kitchen towel squeeze all the liquid out of it. Dont use canned spinach)
8 green onions, chopped
4 garlic cloves minced
fresh parsley chopped
cracked pepper
Olive oil
salt
Pasta


Put very large pot with 8-10 cups of salted and oiled water on high and bring to a boil.   Heat the Olive oil in a cast iron pan.  Fry the King salmon until most the way done, about 4 minutes each side.

Once its done set aside on a plate to cool, don't let it cool in the pan, it'll over cook and become tough.  Meanwhile take out a deep sauce pot( like a frying pan, but larger and deep)  Pour the two cans of Sauce into it, add the cream cheese, half a stick of butter. Take the two empty jars of sauce and pour half  of the half and half into each jar. put the lid on it and shake it well. Pour into the white sauce.  Use a whisk and mix it well, keeping heat on low. About here your water should of come to a boil. Add your pasta, and cook al dente. about 7 minutes depending on what type of pasta u chose. Should be about enough time to get the rest of this delicious meal done.  Take a regular Teflon coated frying pan and heat with the 2-3 T of butter, add the green onion, garlic and mushrooms, tossing around in the butter, until the mushrooms start to get soft, add the spinach, cooking until the spinach just starts to wilt.  Add to the cream sauce.  Mix in well. Keep the sauce on low, and stir often.  Return the Teflon pan to the fire and melt  more butter add the scallops. Now scallops tend to be watery, so fry the scallops for 3 or 4 minutes, then Drain them and return to the HOT frying pan. Add a little more butter, melt,  then add the shrimp to the scallops, fry until the shrimp is pink. May have to drain again.  We don't want "fishy" juice in the white sauce. Add the parsley and toss. Dont rinse them though.  Add to the white sauce. Keeping the sauce still on very low heat and stirring often.  Now the Salmon.  Remove skin and all bones and tear into bite sized pieces.  Add to the sauce. Now we bring the sauce heat up to medium, and let the sauce simmer, stirring it a lot. It is a cream based sauce, it will scorch easily, so stir it every chance you get. Let simmer for  about 3-4  minutes, stirring constantly.   Pour into a serving bowl and and sprinkle with cracked pepper and paprika.  Seems complicated, but it really isn't, and its well worth the work, because the taste is amazing!