Seafood Alfredo
Indulge in the rich and creamy decadence of Seafood Alfredo, a luxurious twist on a classic Italian favorite. This recipe combines tender fettuccine pasta with perfectly seared shrimp and scallops, all enveloped in a velvety homemade Alfredo sauce made with heavy cream, garlic, and freshly grated Parmesan cheese. Infused with the delicate flavors of the ocean and a fragrant garnish of fresh parsley, this dish is both elegant and comforting. Ideal for a special occasion or an impressive weeknight dinner, this Seafood Alfredo recipe is quick to prepare, taking only 15 minutes of prep time and 25 minutes to cook. Serve with a squeeze of fresh lemon for a zesty finish and let this restaurant-quality meal transform your table into a fine dining experience. Perfect for seafood and pasta lovers alike!
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Recipe Information
Ingredients
- 12 oz fettuccine pasta
- 4 tbsp unsalted butter
- 4 garlic cloves, minced
- 2 cups heavy cream
- 1 cup Parmesan cheese, grated
- 8 oz shrimp, peeled and deveined
- 8 oz sea scallops
- 2 tbsp fresh parsley, chopped
- 2 tbsp olive oil
- 0.5 tsp salt
- 0.5 tsp black pepper
- 1 lemon wedge (optional)
Instructions
Bring a large pot of salted water to a boil. Cook the fettuccine pasta according to the package instructions until al dente. Drain and set aside.
Heat 1 tablespoon of olive oil in a large skillet over medium heat. Season the shrimp and scallops with a pinch of salt and pepper. Sear the shrimp for 2 minutes per side, or until pink and opaque. Remove and set aside. In the same skillet, sear the scallops for 2-3 minutes per side, or until golden brown. Remove and set aside with the shrimp.
In a large saucepan, melt the unsalted butter over medium heat. Add the minced garlic and sauté for 1-2 minutes until fragrant.
Pour the heavy cream into the saucepan with the garlic and butter. Stir frequently and bring to a simmer (do not boil). Reduce the heat to low and let the sauce thicken slightly, about 5-7 minutes.
Gradually whisk the grated Parmesan cheese into the sauce, stirring continuously until smooth and creamy. Add a pinch of salt and pepper to taste.
Add the cooked fettuccine to the Alfredo sauce and toss to coat the pasta evenly.
Gently fold in the cooked shrimp and scallops, ensuring they are well distributed throughout the dish.
Sprinkle the chopped fresh parsley over the top for garnish. Serve immediately with a lemon wedge on the side for a light citrus accent, if desired.
Nutrition Facts
Calories |
4293 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 270.4 g | 347% | |
| Saturated Fat | 145.2 g | 726% | |
| Polyunsaturated Fat | 5.7 g | ||
| Cholesterol | 1220 mg | 407% | |
| Sodium | 4656 mg | 202% | |
| Total Carbohydrate | 266.7 g | 97% | |
| Dietary Fiber | 13.0 g | 46% | |
| Total Sugars | 12.4 g | ||
| Protein | 177.0 g | 354% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 1048 mg | 81% | |
| Iron | 2.5 mg | 14% | |
| Potassium | 1458 mg | 31% | |
*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.
