Seafood Tomato Alfredo
Indulge in the creamy, luxurious flavors of Seafood Tomato Alfredo, a decadent pasta dish that blends the briny sweetness of shrimp and scallops with the richness of a tomato-infused Alfredo sauce. Featuring tender fettuccine coated in a smooth, cheesy mixture of heavy cream, Parmesan, and crushed tomatoes, this recipe is elevated by a splash of dry white wine for depth and garlic for aromatic flair. Perfectly cooked seafood takes center stage in this 40-minute meal, ideal for weeknight dinners or special occasions. Garnished with fresh parsley and optional red pepper flakes, this restaurant-quality dish delivers the perfect balance of creamy, tangy, and savory notes. Serve it hot for a crowd-pleasing meal that’s as sophisticated as it is satisfying.
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 12 ounces Fettuccine pasta
- 2 tablespoons Olive oil
- 2 tablespoons Unsalted butter
- 4 cloves Garlic, minced
- 1 pound Large shrimp, peeled and deveined
- 1 pound Sea scallops
- 0.5 cup Dry white wine
- 2 tablespoons Tomato paste
- 1.5 cups Heavy cream
- 1 cup Parmesan cheese, grated
- 1 cup Crushed tomatoes
- 1 teaspoon Salt
- 0.5 teaspoon Freshly ground black pepper
- 2 tablespoons Fresh parsley, chopped
- 0.25 teaspoon Red pepper flakes (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.
In a large skillet, heat the olive oil and butter over medium heat until melted.
Add the minced garlic and sauté for 1-2 minutes until fragrant.
Add the shrimp and scallops to the skillet. Cook for 2-3 minutes per side until they are just cooked through. Remove the seafood from the skillet and set aside.
In the same skillet, pour in the white wine. Let it simmer for 2-3 minutes to deglaze the pan and reduce slightly.
Whisk in the tomato paste, heavy cream, and crushed tomatoes. Stir until the mixture is smooth and combined.
Gradually add the Parmesan cheese while stirring, allowing the cheese to melt into the sauce.
Season the sauce with salt, black pepper, and optional red pepper flakes if you like a little heat.
Return the cooked shrimp and scallops to the skillet, stirring gently to coat them in the sauce.
Add the cooked fettuccine to the skillet and toss to combine everything evenly. Let the pasta heat through for 1-2 minutes.
Garnish with fresh parsley and additional Parmesan cheese if desired before serving.
Serve hot and enjoy your delicious Seafood Tomato Alfredo!
Nutrition Facts
Calories |
4340 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 208.0 g | 267% | |
| Saturated Fat | 107.5 g | 538% | |
| Polyunsaturated Fat | 5.7 g | ||
| Cholesterol | 1545 mg | 515% | |
| Sodium | 7423 mg | 323% | |
| Total Carbohydrate | 300.1 g | 109% | |
| Dietary Fiber | 17.6 g | 63% | |
| Total Sugars | 24.5 g | ||
| Protein | 281.4 g | 563% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 1366 mg | 105% | |
| Iron | 6.9 mg | 38% | |
| Potassium | 3714 mg | 79% | |
*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.
