Spicy Shrimp and Scallop Alfredo
Indulge in the creamy decadence of Spicy Shrimp and Scallop Alfredo, a seafood lover’s dream infused with a fiery kick. This hearty pasta dish combines tender fettuccine with succulent shrimp and golden-brown sea scallops, perfectly seasoned with paprika, cayenne, and red pepper flakes for a bold burst of flavor. The rich Alfredo sauce, made from heavy cream and freshly grated Parmesan, is luxuriously smooth and clings beautifully to each strand of pasta. Finished with fragrant minced garlic and a sprinkle of fresh parsley, this recipe is perfect for a special dinner that’s both comforting and elegant. Ready in just 40 minutes, this zesty seafood pasta is guaranteed to impress!
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Recipe Information
Ingredients
- 12 oz fettuccine pasta
- 8 oz shrimp (peeled and deveined)
- 8 oz sea scallops
- 4 tablespoons unsalted butter
- 2 tablespoons olive oil
- 4 cloves garlic (minced)
- 2 cups heavy cream
- 1 cup Parmesan cheese (grated)
- 1 teaspoon red pepper flakes
- 1 teaspoon paprika
- 0.5 teaspoon cayenne pepper
- 2 tablespoons fresh parsley (chopped)
- 1 teaspoon salt
- 1 teaspoon black pepper
Instructions
Bring a large pot of salted water to a boil. Add the fettuccine pasta and cook until al dente according to package instructions. Reserve 1/2 cup of pasta water, then drain and set the pasta aside.
Pat the shrimp and scallops dry with paper towels. Season with 1/2 teaspoon salt, 1/2 teaspoon black pepper, paprika, and cayenne pepper. Toss gently to evenly coat.
In a large skillet, heat 1 tablespoon of olive oil and 1 tablespoon of butter over medium-high heat. Add the shrimp and cook for 1-2 minutes per side, or until pink and opaque. Remove from the skillet and set aside.
In the same skillet, add another tablespoon of olive oil and 1 tablespoon of butter. Sear the scallops for 2-3 minutes per side, until golden brown and cooked through. Remove from the skillet and set aside with the shrimp.
Lower the heat to medium and add the remaining butter to the skillet. Add the minced garlic and red pepper flakes, stirring constantly for 30 seconds until fragrant.
Slowly pour in the heavy cream, stirring to combine. Simmer for 3-4 minutes, allowing the sauce to slightly thicken. Gradually add the Parmesan cheese, whisking until melted and smooth.
Season the Alfredo sauce with the remaining salt and black pepper. If the sauce is too thick, add the reserved pasta water, 1 tablespoon at a time, until the desired consistency is reached.
Add the cooked pasta to the skillet, tossing to coat evenly in the sauce. Carefully return the cooked shrimp and scallops to the skillet, gently folding them into the pasta.
Garnish with fresh parsley and an extra pinch of red pepper flakes, if desired. Serve immediately and enjoy your spicy shrimp and scallop Alfredo!
Nutrition Facts
Calories |
4994 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 314.1 g | 403% | |
| Saturated Fat | 172.3 g | 862% | |
| Polyunsaturated Fat | 5.7 g | ||
| Cholesterol | 1330 mg | 443% | |
| Sodium | 8098 mg | 352% | |
| Total Carbohydrate | 280.2 g | 102% | |
| Dietary Fiber | 15.1 g | 54% | |
| Total Sugars | 13.1 g | ||
| Protein | 236.5 g | 473% | |
| Vitamin D | 10.1 mcg | 51% | |
| Calcium | 2799 mg | 215% | |
| Iron | 3.9 mg | 22% | |
| Potassium | 1816 mg | 39% | |
*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.
