seafood alfredo
This creamy and rich Seafood Alfredo combines tender shrimp and scallops with fettuccine pasta, all enveloped in a luscious Alfredo sauce. It's an impressive yet easy dish perfect for a dinner party or a cozy night in.
Equipment
- 1 Large pot
- 1 Strainer
- 1 Large skillet
- 1 Wooden spoon or spatula
- 1 Serving dish
Ingredients
- 8 oz fettuccine pasta
- 1 lb shrimp, peeled and deveined
- 1 lb scallops
- 2 tablespoons olive oil
- 4 cloves garlic, minced
- 1 cup heavy cream
- 1 cup grated Parmesan cheese
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 teaspoon red pepper flakes optional
- 2 tablespoons chopped fresh parsley for garnish
Instructions
- In a large pot, bring salted water to a boil. Add the fettuccine and cook according to package instructions until al dente, about 8-10 minutes. Drain and set aside.
- In a large skillet, heat the olive oil over medium heat. Add the minced garlic and sauté for about 1 minute until fragrant.
- Add the shrimp and scallops to the skillet. Cook for 3-4 minutes until the shrimp turns pink and the scallops are opaque. Remove the seafood from the skillet and set aside.
- In the same skillet, reduce the heat to low and pour in the heavy cream. Bring it to a simmer.
- Stir in the grated Parmesan cheese, salt, black pepper, and red pepper flakes, if using. Mix well until the cheese is melted and the sauce is smooth, about 3-4 minutes.
- Add the cooked fettuccine and seafood back to the skillet with the Alfredo sauce. Toss gently to coat the pasta and seafood evenly with the sauce.
- Transfer the Seafood Alfredo to a serving dish. Garnish with chopped parsley before serving.
Notes
You can substitute other seafood like crab or lobster if desired.
To make it even richer, add a touch of nutmeg to the sauce.
For a healthier option, use whole wheat or gluten-free pasta.