Easy Seafood Basil Alfredo
Dive into the indulgent flavors of this Easy Seafood Basil Alfredo, a restaurant-quality dish that's surprisingly simple to make at home. Featuring perfectly cooked fettuccine pasta tossed in a creamy Parmesan Alfredo sauce infused with fragrant fresh basil, this recipe is elevated by tender shrimp and buttery sea scallops. Ready in just 40 minutes, it's the ultimate comfort food for busy weeknights or elegant dinner parties. The rich, velvety sauce clings to every strand of pasta, while the seafood adds a delicate brininess that pairs beautifully with the herbaceous basil. Serve this seafood pasta masterpiece with crusty bread and a crisp side salad for a meal that's sure to impress. Perfect for seafood lovers seeking a quick yet decadent homemade affair!
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Recipe Information
Ingredients
- 12 ounces fettuccine pasta
- 4 tablespoons unsalted butter
- 3 cloves garlic cloves, minced
- 2 cups heavy cream
- 1.5 cups grated Parmesan cheese
- 0.25 cup fresh basil, chopped
- 0.5 teaspoons salt
- 0.25 teaspoons black pepper
- 1 pound medium shrimp, peeled and deveined
- 0.5 pound sea scallops
- 2 tablespoons olive oil
- 1 tablespoon fresh parsley, chopped (optional garnish)
Instructions
Bring a large pot of salted water to a boil. Add the fettuccine pasta and cook according to the package directions until al dente. Reserve 1/2 cup of pasta water, then drain the pasta and set it aside.
While the pasta is cooking, heat the olive oil in a large skillet over medium heat. Add the shrimp and scallops, cooking for 2-3 minutes per side or until they are opaque and cooked through. Remove the seafood from the skillet and set aside.
In the same skillet, melt the butter over medium heat. Add the minced garlic and sauté for 1-2 minutes until fragrant but not browned.
Pour in the heavy cream and bring it to a gentle simmer, stirring frequently. Cook for 3-4 minutes until the cream slightly thickens.
Slowly whisk in the grated Parmesan cheese until completely melted and the sauce is smooth.
Stir in the chopped basil, salt, and black pepper. If the sauce is too thick, add 1-2 tablespoons of the reserved pasta water to loosen it.
Add the cooked fettuccine to the skillet, tossing to coat the pasta evenly with the sauce.
Return the cooked shrimp and scallops to the skillet, gently mixing them into the pasta and sauce.
Remove the skillet from the heat and garnish with additional chopped basil or fresh parsley, if desired.
Serve immediately, pairing it with crusty bread and a side salad for a complete meal.
Nutrition Facts
Calories |
4682 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 284.8 g | 365% | |
| Saturated Fat | 153.7 g | 768% | |
| Polyunsaturated Fat | 5.7 g | ||
| Cholesterol | 1703 mg | 568% | |
| Sodium | 5764 mg | 251% | |
| Total Carbohydrate | 267.1 g | 97% | |
| Dietary Fiber | 13.9 g | 50% | |
| Total Sugars | 12.2 g | ||
| Protein | 248.2 g | 496% | |
| Vitamin D | 20.3 mcg | 101% | |
| Calcium | 1747 mg | 134% | |
| Iron | 5.4 mg | 30% | |
| Potassium | 2084 mg | 44% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
