This Seafood Alfredo Pasta is a creamy and dreamy dish that’s perfect for seafood lovers. With shrimp, scallops, and a rich Alfredo sauce, it’s a true delight!
I love how quick and easy it is to whip up on a busy night. Just cook the pasta, sauté the seafood, and mix it all together for a tasty meal in no time!
Key Ingredients & Substitutions
Fettuccine Pasta: This flat noodle is perfect for Alfredo sauce, but you can use any pasta shape you like. Try spaghetti, penne, or even whole wheat pasta if you prefer a healthier option!
Shrimp: Large shrimp add a nice bite, but if you can’t find them, medium or extra-large shrimp work just as well. For a different flavor, consider cooked crab or lobster pieces instead.
Sea Scallops: Scallops give a lovely sweet touch to the dish. If they’re unavailable, you may substitute them with bite-sized pieces of fish like cod or halibut to keep it seafood-focused.
Heavy Cream: This gives the sauce its richness. If you need a lighter version, you can use half-and-half or a dairy-free alternative. Just know it may alter the creaminess slightly!
Fresh Parsley: This adds freshness. If you’re out, basil or chives can also brighten up the dish nicely. Just remember to chop them finely!
How Do I Achieve a Creamy Alfredo Sauce Without It Curdling?
To create that perfectly creamy Alfredo sauce without any lumps, it’s important to follow these steps:
- Cook on low heat: After adding the heavy cream, keep the heat low to prevent scorching.
- Whisk in Parmesan slowly: Gradually whisk the cheese into the cream. This helps it melt evenly.
- Mix continuously: Stir constantly as you add the cheese to help it melt and blend into the sauce smoothly.
Don’t rush this process! With a little patience, you’ll have a velvety sauce that clings perfectly to your pasta.
Seafood Alfredo Pasta
Ingredients You’ll Need:
For the Pasta and Seafood:
- 12 oz fettuccine pasta
- 1/2 lb large shrimp, peeled and deveined
- 1/2 lb sea scallops
- 3 tbsp olive oil, divided
- Salt and freshly ground black pepper, to taste
For the Alfredo Sauce:
- 4 tbsp unsalted butter
- 3 cloves garlic, minced
- 1 cup heavy cream
- 1 cup freshly grated Parmesan cheese, plus extra for garnish
- 1/4 cup chopped fresh parsley
- Optional: pinch of red pepper flakes for a slight kick
How Much Time Will You Need?
This dish takes about 30 minutes from start to finish, making it perfect for a quick weeknight dinner or a special occasion. You’ll be enjoying a delightful seafood meal in no time!
Step-by-Step Instructions:
1. Cook the Pasta:
Start by bringing a large pot of salted water to a boil. Once boiling, add the fettuccine and cook according to the package instructions until it’s al dente. When done, drain the pasta and set it aside for later.
2. Prepare the Seafood:
While the pasta is cooking, pat the shrimp and scallops dry with a paper towel. Season both sides with salt and pepper. This helps to enhance their flavors!
3. Sear the Scallops:
In a large skillet, heat 2 tablespoons of olive oil over medium-high heat. Once hot, add the scallops to the pan. Cook for about 2 minutes on each side, or until they turn a beautiful golden brown and are cooked through. Remove them from the skillet and set them aside.
4. Cook the Shrimp:
In the same skillet, add 1 tablespoon of olive oil. Toss in the shrimp and sauté them for 1-2 minutes per side until they are pink and cooked to perfection. Remove them from the skillet alongside the scallops.
5. Make the Alfredo Sauce:
Lower the heat to medium and add the butter to the skillet. Once melted, add the minced garlic and sauté it for about a minute until it’s fragrant, but be careful not to let it brown.
6. Add the Cream:
Pour in the heavy cream and bring it to a gentle simmer, stirring frequently to prevent it from burning on the bottom of the pan.
7. Whisk in the Cheese:
Gradually whisk in the grated Parmesan cheese, allowing it to melt and thicken the sauce until it’s smooth. Season with salt, pepper, and, if you’d like, a pinch of red pepper flakes for a bit of heat.
8. Combine Everything:
Add the drained fettuccine to the skillet where the sauce is. Toss gently to ensure that the pasta is evenly coated with the creamy sauce.
9. Mix Back in the Seafood:
Return the cooked shrimp and scallops to the skillet. Gently mix them into the pasta and sauce to warm through.
10. Garnish and Serve:
Remove from heat and sprinkle the chopped parsley over the top for freshness. Toss gently again to combine everything. Serve immediately with extra Parmesan cheese on top if desired.
Enjoy your creamy, rich Seafood Alfredo Pasta with perfectly seared shrimp and scallops! It’s a dish that’s sure to impress!
Can I Use Other Types of Seafood in This Recipe?
Absolutely! You can use a variety of seafood such as crab, lobster, or even mixed seafood. Just make sure to adjust the cooking time as needed, especially for different types of fish.
How Can I Store Leftovers?
Store any leftover Seafood Alfredo Pasta in an airtight container in the fridge for up to 2 days. Reheat gently on the stove or in the microwave, adding a splash of cream or milk to revive the sauce’s creaminess.
Can I Make This Recipe Without Cream?
Yes, you can use a combination of milk and a thickener like cornstarch or flour for a lighter version. Keep in mind that the sauce might not be as rich and creamy, but it will still be delicious!
What Should I Serve with Seafood Alfredo Pasta?
This dish pairs wonderfully with a simple green salad or garlic bread. You can also serve it with steamed vegetables like asparagus or broccoli for a well-rounded meal.