seafood alfredo fettuccine recipe

Written ByJenny Smyth Posted on
seafood alfredo fettuccine recipe
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The Best seafood alfredo fettuccine recipe

I’m so excited to share this seafood alfredo fettuccine recipe with you all. I’ve been making this dish for years, and it’s always a hit with my family and friends. The rich and creamy sauce, the tender fettuccine, and the variety of seafood all come together to create a truly satisfying meal.

And the best part? It’s surprisingly easy to make, even on a weeknight. Just like many Italian dishes, the origins of this recipe are unclear, but it’s a staple in many seafood restaurants and home kitchens alike.

I love serving this dish on special occasions, but it’s also perfect for a quick and easy weeknight dinner. The combination of flavors and textures is sure to please even the pickiest eaters. Plus, it’s relatively healthy compared to other rich pasta dishes – just be mindful of the portion sizes and use low-fat cream if you can.

My kids love helping me make this dish because it involves so many fun ingredients like shrimp, scallops, and mussels. And let’s not forget the parmesan cheese – who doesn’t love a good sprinkle of parmesan on top? One thing I’ve learned over the years is that the key to making great seafood alfredo is to not overcook the seafood.

You want it to be tender but still retain some bite. I also like to use a mixture of different types of seafood for added variety and texture.

Seafood Alfredo Fettuccine

Seafood Alfredo Fettuccine

4.8 from 1877 votes

Creamy Alfredo sauce combined with tender fettuccine and an assortment of seafood. This recipe is a must-try for any occasion.

Prep Time20 mins
Cook Time30 mins
Resting Time0 mins
Total Time50 mins
Servings: 4Cuisine: InternationalCalories: 350 kcal

🥘Ingredients

For the Fettuccine

12 oz fettuccine pasta

For the Seafood

1 lb mixed seafood (shrimp, scallops, mussels)
1 tbsp olive oil
1 tsp minced garlic
1 tsp paprika
1/2 tsp salt
1/4 tsp black pepper

For the Alfredo Sauce

1 cup heavy cream
1 cup grated Parmesan cheese
2 tbsp butter
2 cloves minced garlic
1 tsp salt
1/2 tsp black pepper
1/4 tsp ground nutmeg

👨‍🍳Directions

1Cook fettuccine according to package instructions in a large pot of salted boiling water until al dente.
2Reserve 1 cup of pasta water before draining.
3While the pasta is cooking, heat olive oil in a saucepan over medium heat.
4Add garlic and sauté until fragrant.
5Add the seafood, paprika, salt, and black pepper.
6Cook, stirring occasionally, until the seafood is cooked through and the shrimp turn pink and the scallops and mussels open.
7Remove from heat and set aside.
8In the same saucepan, melt the butter over medium heat.
9Add minced garlic and sauté until fragrant.
10Stir in heavy cream, Parmesan cheese, salt, black pepper, and nutmeg.
11Cook, stirring constantly, until the sauce thickens and coats the back of a spoon.
12If the sauce is too thick, add some reserved pasta water to reach your desired consistency.
13Add the cooked fettuccine and seafood to the Alfredo sauce.
14Toss gently to combine, ensuring the pasta is well coated.
15If needed, add more pasta water to adjust the consistency of the sauce.
16Serve the seafood Alfredo fettuccine hot, garnished with additional grated Parmesan cheese and chopped fresh parsley if desired.

🔧Equipment

Large pot
Saucepan
Colander
Wooden spoon

📊Nutrition Facts (per serving)

🔥Calories: 350 kcal🧈Total Fat: 12g💛Saturated Fat: 5g❤️Cholesterol: 30mg🧂Sodium: 600mg🌾Total Carbs: 45g🥦Dietary Fiber: 3g🍬Sugars: 5g🥩Protein: 15g

📝Notes

Tips: You can adjust the seafood to your preference or use a combination of your favorite seafood. For a lighter version, substitute half-and-half for heavy cream.

This seafood alfredo fettuccine recipe is always a good idea for any occasion – whether it’s a special dinner party or just a quick weeknight meal for your family. The best part?

It’s incredibly easy to make ahead of time and reheats beautifully for leftovers. Plus, it’s perfect for feeding a crowd – just double or triple the recipe as needed.

❓ Frequently Asked Questions About Seafood Alfredo Fettuccine

Q: What type of seafood should I use in this recipe?

A: You can use any combination of seafood you like, but some popular options include shrimp, scallops, mussels, clams, and lobster. Just be sure to adjust the cooking time based on the type and size of your seafood.

Q: Can I use frozen seafood in this recipe?

A: Yes, you can use frozen seafood in this recipe. Just thaw it according to the package instructions before using.

Q: Is this recipe suitable for vegetarians or vegans?

A: No, this recipe is not suitable for vegetarians or vegans due to the presence of dairy products and seafood.

Q: Can I make this recipe ahead of time?

A: Yes, you can make this recipe ahead of time by cooking the fettuccine and sauce separately and then assembling everything just before serving.

Q: How do I store leftover seafood alfredo?

A: Store leftover seafood alfredo in an airtight container in the refrigerator for up to 3 days or freeze for up to 2 months.

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