Light Seafood Pasta Alfredo
Elevate your pasta night with this Light Seafood Pasta Alfredo—perfectly balancing creamy indulgence and vibrant flavors! This healthier twist on a classic Alfredo sauce combines low-fat milk, a hint of Parmesan, and Italian seasoning for a velvety finish without the guilt. Succulent shrimp and sea scallops are seared to golden perfection, bringing a delicate, ocean-fresh flavor to every bite. Tossed with tender fettuccine and garnished with fresh parsley, this dish is quick to prepare, coming together in just 35 minutes. Ideal for weeknight dinners or elegant entertaining, it’s a seafood lover’s dream. Pair with crusty bread or a crisp green salad for a complete, irresistible meal. Keywords: Light Seafood Pasta Alfredo, healthy Alfredo sauce, shrimp and scallops pasta, creamy seafood pasta recipe.
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Recipe Information
Ingredients
- 12 oz fettuccine pasta
- 8 oz large shrimp, peeled and deveined
- 8 oz sea scallops
- 2 tbsp unsalted butter
- 1 tbsp olive oil
- 3 cloves garlic, minced
- 1.5 cups low-fat milk
- 0.5 cup low-sodium chicken or vegetable broth
- 0.75 cup grated Parmesan cheese
- 1 tbsp cornstarch
- 1 tsp Italian seasoning
- 2 tbsp fresh parsley, chopped
- 0.5 tsp salt
- 0.25 tsp black pepper
Instructions
Cook the fettuccine pasta according to package instructions until al dente. Drain and set aside, reserving 1/4 cup of pasta water for later use.
Pat the shrimp and scallops dry with paper towels and season lightly with salt and black pepper.
Heat 1 tablespoon of butter and 1 tablespoon of olive oil in a large skillet over medium-high heat. Add the shrimp and scallops and cook for 2-3 minutes on each side until they are opaque and lightly golden. Remove them from the skillet and set aside.
In the same skillet, reduce the heat to medium and add another tablespoon of butter. Stir in the minced garlic and cook for about 30 seconds until fragrant.
Whisk together the low-fat milk, broth, and cornstarch in a small bowl until smooth. Slowly add this mixture to the skillet, stirring constantly to prevent lumps. Let it simmer gently for 3-5 minutes until the sauce thickens.
Stir in the grated Parmesan cheese, Italian seasoning, and 1 tablespoon of chopped parsley. Taste the sauce and adjust seasoning with more salt and pepper as needed.
Add the cooked pasta to the skillet, tossing to coat it evenly in the Alfredo sauce. If the sauce is too thick, add a bit of the reserved pasta water to achieve your desired consistency.
Gently fold in the cooked shrimp and scallops, allowing them to warm through for about 2 minutes.
Serve the Light Seafood Pasta Alfredo immediately, garnished with the remaining chopped parsley. Pair with a side of crusty bread or a light salad, if desired.
Nutrition Facts
Calories |
623 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 17.5 g | 22% | |
| Saturated Fat | 8.4 g | 42% | |
| Polyunsaturated Fat | 0.7 g | ||
| Cholesterol | 169 mg | 56% | |
| Sodium | 1070 mg | 47% | |
| Total Carbohydrate | 69.5 g | 25% | |
| Dietary Fiber | 3.2 g | 11% | |
| Total Sugars | 7.4 g | ||
| Protein | 46.3 g | 93% | |
| Vitamin D | 1.0 mcg | 5% | |
| Calcium | 339 mg | 26% | |
| Iron | 0.7 mg | 4% | |
| Potassium | 361 mg | 8% | |
*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.
