Description
A rich, creamy Alfredo pasta packed with succulent seafood like shrimp, scallops, and crab. Perfect for a special dinner or whenever you’re craving a taste of the ocean. This dish is easy to prepare but feels gourmet enough to impress!
Ingredients
Units
Scale
- For the Pasta and Seafood:
- 12 oz fettuccine (or pasta of choice)
- 1 lb shrimp, peeled and deveined
- 1/2 lb sea scallops
- 1 cup lump crab meat
- 2 tbsp olive oil
- 2 tbsp unsalted butter
- For the Alfredo Sauce:
- 2 tbsp unsalted butter
- 3 garlic cloves, minced
- 2 cups heavy cream
- 1 cup whole milk
- 1 cup freshly grated Parmesan cheese
- 1/2 cup grated Romano cheese
- 1/4 tsp nutmeg
- Salt and pepper to taste
- Optional Garnish:
- Fresh parsley, chopped
- Lemon wedges
- Additional grated Parmesan
Instructions
- Cook the Pasta:
- Bring a large pot of salted water to a boil. Cook the fettuccine according to package instructions until al dente. Drain and set aside, reserving 1/2 cup pasta water.
- Prepare the Seafood:
- Heat olive oil and butter in a large skillet over medium heat.
- Add the shrimp and cook for 2–3 minutes per side, or until pink and opaque. Remove and set aside.
- Add the scallops to the same skillet and sear for 2 minutes per side until golden brown. Remove and set aside.
- Gently fold in the crab meat to warm it through.
- Make the Alfredo Sauce:
- In a large saucepan, melt butter over medium heat. Add minced garlic and sauté until fragrant, about 1 minute.
- Stir in heavy cream and milk, bringing the mixture to a gentle simmer.
- Slowly whisk in Parmesan and Romano cheese until melted and smooth. Add nutmeg, salt, and pepper to taste.
- Combine:
- Toss the cooked pasta in the Alfredo sauce, adding reserved pasta water if the sauce is too thick.
- Gently mix in the cooked seafood, being careful not to break the scallops or crab meat.
- Serve:
- Garnish with parsley, a squeeze of lemon, and extra Parmesan cheese. Serve immediately while hot.
Notes
- Use fresh seafood for the best flavor, but frozen seafood works as a convenient alternative.
- You can substitute half-and-half for heavy cream if desired, but the sauce may be slightly less creamy.
Nutrition
- Serving Size: 1/4 recipe
- Calories: 650
- Sugar: 2g
- Sodium: 900mg
- Fat: 40g
- Saturated Fat: 22g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 3g
- Protein: 30g
- Cholesterol: 210mg