Recipe courtesy of Privateer's Cove Restaurant

Seafood Cannelloni with Hawaiian Chile Alfredo

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  • Level: Advanced
  • Total: 55 min (not including aging time)
  • Active: 45 min
  • Yield: 30 servings
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Hawaiian Chili Cream:

3 cups chopped Hawaiian chile or other fresh chile

2 tablespoons chopped garlic 

2 tablespoons salt 

White wine vinegar, to taste 

1 quart heavy cream


1 pound scallops

1 pound shrimp 

2 tablespoons butter

1 tablespoon minced garlic

1 pound crab meat

3 cups grated mozzarella, plus additional for topping

3 cups ricotta 

2 cups mascarpone 

1 cup grated Parmesan plus 2 ounces Parmesan, grated

Twenty 4-inch sheets fresh pasta

8 ounces heavy cream 


  1. For the Hawaiian chile cream: Combine Hawaiian chiles, garlic, salt and enough vinegar to result in a paste in food processor and process until smooth. This mixture can be used immediately, but it will be harsh. For best results, age in a jar for 6 months to 1 year.
  2. Mix 1 tablespoon aged Hawaiian chile concentrate with the cream for the Hawaiian chile cream base.
  3. For the alfredo: Chop scallops and shrimp, then saute in the butter with the garlic in a 10-inch nonstick pan, along with 1 tablespoon Hawaiian chile cream, until the shrimp are pink and done. Transfer to an 8-quart mixing bowl.
  4. Preheat the oven to 400 degrees F.
  5. Mix crab, mozzarella, ricotta, mascarpone and 1 cup Parmesan into the scallop and shrimp mixture until fully mixed.
  6. Spread mixture on a pasta sheet and roll up. Repeat with remaining filling and pasta sheets. Place seam-side down in a baking dish.
  7. Top with some mozzarella and bake for 8 minutes.
  8. Meanwhile, stir together heavy cream and 1 tablespoon Hawaiian chile cream in a small saucepan and bring to a boil. Add remaining 2 ounces Parmesan and mix well. Let reduce to thicken, then turn off heat.
  9. Serve cannelloni over Hawaiian chile alfredo sauce and enjoy.