This Delicate Seafood Alfredo Pasta is the ultimate indulgence — a rich, satiny Alfredo sauce fleeces tender pasta and a medley of impeccably cooked seafood like shrimp, scallops, and grouser. It’s elegant enough for a special regale yet easy enough for a weeknight treat. suppose eatery- quality flavors made in your own kitchen in under 45 twinkles!
Prep & Cook Time
Stage Time
Prep Time 15 twinkles
Cook Time 25 twinkles
Total Time 40 twinkles
Servings 4 servings
Equipment demanded
Large skillet or sauté visage
Medium pot( for pasta)
Colander
Tongs or pasta ladle
Whisk
Knife & cutting board
constituents
For the Pasta
12 oz fettuccine or linguine pasta
swab, for boiling water
For the Seafood
lb large shrimp, hulled and deveined
lb ocean scallops, gentled dry
mug lump grouser meat( voluntary, for uproariousness)
1 tbsp olive oil painting
1 tbsp adulation
swab and pepper, to taste
1 – 2 cloves garlic, diced
For the Alfredo Sauce
2 tbsp adulation
mugs heavy cream
1 mug lately grated Parmesan rubbish
mug grated Romano rubbish( voluntary, for redundant flavor)
tsp ground nutmeg
swab and pepper, to taste
Diced parsley, for garnish
Lemon wedges, for serving( voluntary)
component Notes
Seafood Use fresh or frozen( fused) shrimp and scallops. grouser meat is voluntary but adds luxury.
Pasta Fettuccine is traditional, but linguine or spaghetti work well.
Cream Use heavy cream for the most satiny sauce. Half- and- half can be used for a lighter interpretation, but the sauce will be thinner.
rubbish Always grate rubbish fresh from the block for the smoothest sauce —pre-shredded may beget cementing.
Instructions
1. Cook the Pasta
pustule pasta in interspersed water until al dente, according to package instructions. Reserve ½ mug of pasta water, also drain.
2. Cook the Seafood
In a large skillet, heat olive oil painting and 1 tbsp adulation over medium heat.
Add scallops and sear 1 – 2 twinkles per side until golden. Remove and set away.
Add shrimp and garlic, chef 2 – 3 twinkles until pink and opaque. Add grouser meat( if using) and warm through. Remove and set aside with scallops.
3. Make the Alfredo Sauce
In the same skillet, melt 2 tbsp adulation.
Pour in heavy cream and bring to a gentle poach( do not boil).
Stir in Parmesan, Romano( if using), nutmeg, and season with swab and pepper.
poach for 3 – 5 twinkles until thickened slightly. Add reserved pasta water as demanded to loosen the sauce.
4. Combine
Add drained pasta to the sauce, tossing to fleece unevenly.
Gently fold in cooked seafood.
Heat through for 1 – 2 twinkles, allowing flavors to immingle.
5. Serve
Garnish with diced parsley and a squeeze of bomb juice( voluntary).
Serve hot with redundant Parmesan on the side.
Nutrition Data( Per Serving – Approximate)
Nutrient quantum
Calories
650 – 750 kcal
Protein
35g
Fat
40g
Carbohydrates
50g
Fiber
2g
Sodium
700 mg
Values vary grounded on seafood used and exact portion size.
Tips
Do n’t overcook seafood Shrimp and scallops cook snappily and can turn resilient if overdrawn.
Sauce too thick? Add reserved pasta water or a splash of milk to loosen.
Make it fancy Top with a seared lobster tail or mizzle of truffle oil painting.
Extra garlicky? Add roasted garlic or garlic greasepaint to the sauce for a deeper flavor.
Variations
Seafood Mix Add mussels, bones , or gobbets of white fish for variety.
Lighter Version Use half- and- half and reduce the adulation for a lighter Alfredo.
racy Kick Add red pepper flakes or a splash of hot sauce to the cream sauce.