When the water is boiling, add pasta and cook following the pasta directions.
In a large skillet heat olive oil over medium heat.
Add Alaskan cod and basil.
Cook 5 minutes on each side.
Drain juices and chop cod into large pieces with spatula.
In a large saucepan, heat heavy cream, minced garlic and butter.
Whisk often once it starts to boil gently.
Add parmesan cheese and keep whisking to stir out any lumps.
Add cooked pasta and cod to the sauce and toss to coat.
You can use gluten free dry pasta or fresh pasta for this recipe. I love Trader Joe's fresh gluten free pasta in their refrigerated section. Whatever gluten free pasta you choose to make, it is important to follow the cooking directions on the box. Every brand has different cook times.
My kids love this recipe with cod, but you can use any mild seafood or shellfish like shrimp in this recipe. Make sure if you use fish to check for bones!
I recommend heavy cream, which is a staple in alfredo sauce. I do not recommend using half and half.
You can use fresh or jarred minced garlic. In a pinch, you can also use garlic powder.
This recipe will keep fresh up to 3 days in the refrigerator in an air-tight container.