T &J Seafoods

26 Elm Street

Kitchener, ON

1425 Weber St. E.

Kitchener, ON
(now open!)

Ph: 519-578-3080

Mon-Sat: 9am - 6pm
(Sunday - closed)

Featured Recipes by Our Customers

T&J Seafoods knows how many amazing Chef’s and Home cooks there are and we want to feature YOU on our Website!   So send in your Recipe and a picture of the finished dish by email and we will feature you here in our Featured Recipes page.  Thank you!

Seafood pasta in a decorative bowl

Pasta Primavera

Recipe by: Brenda Jardine

Scallop, Whiskey, Bacon
Alfredo Linguine

Recipe by: Gary and Danielle Hanna

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Recipe by:  You

Your Recipe Here

Recipe by:  You

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Pasta Primavera

Seafood pasta in a decorative bowl


    • 1/2 cup [125 ml] dry white wine
    • 1 pound [454 g] seafood [raw deveined shrimp, scallops, crab… ]
    • 3 small carrots sliced, plus 1 cup of broccoli chopped
    • 12 1/4 ounces [347 g] linguini
    • 2 tablespoons [30 ml] butter
    • 1 garlic clove, finely chopped
    • 1 1/2 cups [375 ml] small fresh mushrooms
    • 1 cup [250 ml] 35% cream
    • 1/2 cup [125 ml] Parmesan cheese, shredded
    • 1 1/2 tablespoons [22.5 ml] softened butter
    • 1 1/2 tablespoons [22.5 ml] flour
    • Salt and pepper to taste

Recipe by Brenda Jardine


    1. Bring wine to a boil, then add raw seafood [except crab]. Cover and bring to a boil.
    2. Remove from heat and let stand without removing the cover
    3. Cook carrots and brocolli in salted boiling water for 3 minutes. Drain and rinse with cold water.
    4. Cook linguini according to package instructions.
    5. Melt 2 tablespoons butter in a large frying pan.
    6. Brown garlic and mushrooms, add carrots, brocolli, cream, parmesan, seafood with liquid and crab
    7. Bring to a boil
    8. Mix together butter and flour. Add to seafood and cook, stirring until sauce thickens.
    9. Adjust the seasonings and serve over the linguini

scallop, whisky, bacon Alfredo linguine

  • render down your bacon in a pan,
  • add a shot of whisky 
  • add to Alfredo sauce in a pot.
  • add salt, pepper and whatever herbs you like. (Season to taste)
  • soak your fresh scallops in milk for a least an hour and pan fry in garlic butter
  • cook the linguine and add the sauce, 
  • top with parmesan cheese, scallops and parsley.

Recipe by Gary and Danielle Hanna