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Seafood Alfredo

A creamy, luxurious dish that combines shrimp and scallops in a rich Alfredo sauce, making a perfect meal for seafood lovers.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: Italian
Calories: 750
Ingredients Method Notes

Ingredients
  

Seafood
  • 12 oz large shrimp, raw, peeled, deveined
  • 12 oz large sea scallops
  • 1/2 tsp coarse sea salt
  • 1/4 tsp ground black pepper
  • 1 tsp Italian seasoning
Pasta and Cooking Base
  • 1 lb Fettuccine
  • 1 tbsp olive oil
  • 8 tbsp butter
  • 1 tbsp garlic, minced
  • 2 tbsp flour
Sauce
  • 1.5 cups heavy whipping cream
  • 1.5 cups 2 percent milk
  • 1/2 cup Parmesan cheese, grated
  • 1/2 cup Romano cheese, grated

Method
 

Preparation
  1. Cook the fettuccine according to the package directions. Drain and set aside.
  2. Rinse the shrimp and scallops, pat dry, and season with salt, pepper, and Italian seasoning.
Cooking Seafood
  1. In a large skillet over medium-high heat, add olive oil and 2 tablespoons of butter.
  2. Once melted, add shrimp and scallops, sauté for 1-2 minutes on each side until opaque, then remove and cover lightly.
Making the Sauce
  1. In a separate saucepan over medium-high heat, melt the remaining butter and add minced garlic. Cook for about a minute.
  2. Reduce heat to medium, whisk in flour, and add milk, heavy cream, Parmesan, and Romano cheese, stirring until melted and sauce thickens.
  3. Season the sauce with salt and pepper to taste and remove from heat.
Final Assembly
  1. Toss the cooked pasta with the Alfredo sauce and gently add the sautéed shrimp and scallops.
  2. Garnish with Italian seasoning and fresh parsley before serving.

Notes

Serve with a crisp side salad or warm garlic bread. For leftovers, store in an airtight container in the refrigerator for up to three days. Reheat on low heat with a splash of milk to loosen the sauce.