Fettuccine Alfredo with Garlic Shrimp and Scallops
Transform your dinner table into a gourmet dining experience with this decadent Fettuccine Alfredo with Garlic Shrimp and Scallops. This recipe combines tender fettuccine coated in a luxuriously creamy Parmesan Alfredo sauce with perfectly seared garlic shrimp and scallops for a rich, restaurant-quality dish right in your own kitchen. With a balance of bold garlic flavors, buttery seafood, and silky pasta, this recipe is guaranteed to impress. Ready in under an hour, it’s perfect for both special occasions and indulgent weeknight dinners. Garnish with fresh parsley for an extra touch of elegance, and watch this irresistible seafood pasta dish become a new family favorite.
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Recipe Information
Ingredients
- 12 oz fettuccine pasta
- 12 pieces large shrimp, peeled and deveined
- 12 pieces scallops, patted dry
- 6 tbsp unsalted butter
- 4 cloves garlic, minced
- 2 cups heavy cream
- 1 cup grated Parmesan cheese
- 2 tbsp olive oil
- 1 tsp salt
- 0.5 tsp black pepper
- 2 tbsp chopped fresh parsley (optional, for garnish)
Instructions
Bring a large pot of salted water to a boil. Cook the fettuccine pasta according to the package instructions until al dente. Reserve 1 cup of pasta water, then drain the rest and set the pasta aside.
In a large skillet, heat 2 tablespoons of butter and 2 tablespoons of olive oil over medium-high heat. Once hot, add the shrimp and scallops in a single layer.
Sprinkle the shrimp and scallops with a pinch of salt and pepper, and cook for 2 minutes on each side until golden and cooked through. Remove them from the skillet and set aside.
Reduce the heat to medium, then add the minced garlic to the skillet with 2 more tablespoons of butter. Sauté for 1-2 minutes until fragrant.
Pour in the heavy cream and stir, scraping the bottom of the pan to deglaze. Bring the mixture to a gentle simmer.
Whisk the grated Parmesan cheese into the cream mixture until smooth and creamy. If the sauce is too thick, add a splash of the reserved pasta water to thin it to your desired consistency.
Season the Alfredo sauce with salt and pepper to taste.
Add the cooked fettuccine to the skillet and toss to coat evenly in the sauce.
Return the shrimp and scallops to the skillet, gently tossing with the pasta and sauce to combine.
Serve immediately, garnished with fresh parsley if desired.
Nutrition Facts
Calories |
4529 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 293.5 g | 376% | |
| Saturated Fat | 158.9 g | 794% | |
| Polyunsaturated Fat | 5.7 g | ||
| Cholesterol | 1234 mg | 411% | |
| Sodium | 6494 mg | 282% | |
| Total Carbohydrate | 265.4 g | 97% | |
| Dietary Fiber | 12.9 g | 46% | |
| Total Sugars | 12.3 g | ||
| Protein | 180.5 g | 361% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 1088 mg | 84% | |
| Iron | 2.8 mg | 16% | |
| Potassium | 1725 mg | 37% | |
*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.
