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Seafood Fettuccine Alfredo

Seafood Fettuccine Alfredo

Creamy Alfredo pasta with shrimp and scallops, perfect for a comforting yet elegant dinner.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Course Main Course
Cuisine Italian-American
Servings 4
Calories 580 kcal

Ingredients
  

  • 12 oz fettuccine pasta
  • 1 lb shrimp peeled and deveined
  • 1/2 lb scallops
  • 4 tbsp butter divided
  • 3 garlic cloves minced
  • 1 1/2 cups heavy cream
  • 1 cup Parmesan cheese freshly grated
  • 2 tbsp fresh parsley chopped
  • Salt and pepper to taste

Instructions
 

  • Cook pasta in salted water until al dente. Reserve 1 cup pasta water.
    Fettuccine pasta cooking in salted boiling water for Alfredo recipe
  • In a skillet, melt 2 tbsp butter. Sauté shrimp and scallops until just opaque. Remove and set aside.
    Shrimp and scallops sautéing in butter in skillet for seafood Alfredo
  • Add remaining butter and garlic to skillet. Stir in cream, simmer, then whisk in Parmesan until smooth.
    Alfredo sauce with cream, garlic, and Parmesan simmering in pan
  • Return pasta and seafood to skillet, tossing to coat. Add pasta water as needed.
    Fettuccine pasta with shrimp and scallops coated in Alfredo sauce
  • Garnish with parsley and serve warm.
    Seafood Fettuccine Alfredo with shrimp, scallops, parsley, and Parmesan ready to serve

Notes

Best enjoyed fresh. For leftovers, reheat gently with a splash of milk.
Keyword creamy shrimp pasta, scallop Alfredo, Seafood Fettuccine Alfredo