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Seafood Fettuccine Alfredo

Seafood Fettuccine Alfredo Recipe

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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Calories: 640
Ingredients Method Notes

Ingredients
  

  • 12 oz fettuccine
  • 8 oz large shrimp, peeled and deveined
  • 8 oz sea scallops
  • 1 tbsp olive oil
  • 3 tbsp unsalted butter, divided
  • 4 cloves garlic, minced
  • 1½ cups heavy cream
  • 1 cup freshly grated Parmesan cheese
  • ⅛ tsp freshly grated nutmeg
  • Salt and black pepper
  • Chopped fresh parsley, for serving

Method
 

  1. Pat shrimp and scallops dry; season with salt and pepper. Heat olive oil and 1 tbsp butter in a large skillet over medium-high. Sear shrimp 2 min per side until pink; remove. Sear scallops 2 min per side until golden and just opaque; remove.
  2. Cook fettuccine in boiling water until al dente, reserve 1 cup water, drain. In the same skillet over medium heat, melt remaining 2 tbsp butter and cook garlic 30 seconds. Add cream, bring to a simmer, then stir in Parmesan and nutmeg. Simmer 2-3 min until thickened; season.
  3. Add drained fettuccine to sauce; toss. Fold in seafood and warm through. Thin with pasta water a tablespoon at a time until sauce clings.
  4. Divide among warm bowls, top with parsley and extra Parmesan. Serve immediately.

Notes

Serve as soon as it’s tossed for the creamiest texture. Leftover sauce thickens in the fridge, so when reheating, add a splash of water and warm gently in a skillet.