Indulge in a decadent culinary experience with our sumptuous Seafood Fettuccine Alfredo! This classic Italian-American dish combines rich, creamy Alfredo sauce with succulent seafood, creating a symphony of flavors that will tantalize your taste buds. Whether you’re a seafood lover or simply craving a luxurious pasta dish, this recipe is sure to impress.
Seafood Fettuccine Alfredo
Equipment
- Large pot
- Strainer
- Large skillet
- Whisk
- Tongs
- Grater
Ingredients
- 1/4 pound Shrimp
- 1/4 pound White Fish
- 1/4 pound Scallops
- Black Pepper
- 1/2 tablespoon Butter
- 1/8 teaspoon Minced Garlic
- 1 cup Heavy Whipping Cream
- 1/2 cup Fresh Parmesan Cheese~shaved or shredded
- Black Pepper
- Fettuccine Noodles
- Cherry Tomatoes
- Scallions
- Bread if desired
Instructions
- Clean and devein the shrimp. Chop into bite sized pieces. Rinse and cut white fish into bite size pieces.
- Rinse and cut scallops into quarters. Season seafood with black pepper.
- Cook the seafood in a pan on medium high heat, quick and fast, 4-5 minutes. Turn pieces of seafood as needed for even cooking. Do not overcook. Set on a back burner when done.
- Start the water boiling and cook your pasta.
- Melt the butter and add the garlic together in a pan set on medium low heat.
- Pour heavy whipping cream into pan. Heat until beginning to bubble, stirring the entire time. As the cream heats, start adding the parmesan cheese, a little at a time, letting it melt before adding more. Add cheese until it becomes thick and to your desired consistency. Reserve a little cheese to top the dish with.
- Plate your noodles in the center of your plate. Top with alfredo sauce.
- Add the seafood, and cheese. Garnish with baby tomato halves and scallions slices. Add bread if desired and enjoy!
Notes
- Seafood selection: Use a combination of seafood such as shrimp, scallops, and crab meat for a variety of flavors and textures.
- Cooking seafood: Cook the seafood just until it’s opaque and cooked through to avoid overcooking and becoming rubbery.
- Alfredo sauce: Use high-quality Parmesan cheese and heavy cream for a rich and creamy sauce.
- Pasta cooking: Cook the fettuccine al dente, as it will continue to cook slightly when mixed with the sauce.
- Sauce consistency: If the Alfredo sauce is too thick, you can thin it out with a little pasta cooking water.
- Seasoning: Taste the dish before serving and adjust the seasoning with salt and pepper if needed.
- Garnish: Finish the dish with a sprinkle of freshly chopped parsley or basil for a pop of color and freshness.
Nutrition Facts
| Nutrition | Value |
|---|---|
| Calories | 1205 kcal |
| Carbohydrates | 94g |
| Protein | 51g |
| Fat | 4g |
| Saturated Fat | 36g |
| Sodium | 1323mg |
| Iron | 4.7mg |
| Calcium | 421mg |
| Vitamin A | 2210IU |
| Potassium | 769mg |
How Long Is Seafood Alfredo Good For?
Keep in an airtight container and freeze for up to three months, or refrigerate for up to three days. Before cooking, frozen Alfredo sauce needs to be refrigerated for a full night.
Can Seafood Alfredo Be Frozen?
Store any leftover shrimp alfredo in the freezer for up to three months by placing it in an airtight container or freezer bag that is safe to be placed in the freezer. When you’re ready to consume it, thaw it in the fridge overnight and reheat it according to the instructions above.