Seafood Fettuccine Alfredo
Seafood Fettuccine Alfredo is a comfort dish with a creamy, cheesy sauce made with shrimp and scallops. Serve over pasta for an elegant meal!
There’s just something about a Seafood Fettuccine Alfredo comfort meal. We love this dish made with shrimp and scallops and fettuccine. And then topped with fresh Parmesan cheese and chopped parsley. It’s elegant and dreamy!
Seafood Fettuccine Alfredo
Fettuccine Alfredo is very easy to make. It’s an easy meal that takes less than thirty minutes to cook, yet looks and tastes like you spent all day laboring in the kitchen. If you love fettuccine, you may want to try this Paprika Chicken Alfredo Bake or Squash Fettuccine Alfredo Recipe.
Ingrediens for Seafood Fettuccine Alfredo
Let’s get started with these easy ingredients:
- Fettuccine (we buy Delallo brand)
- Uncooked medium shrimp + Sea scallops
- Olive oil + shallots + garlic
- Chicken broth
- White wine (or additional chicken broth)
- Heavy whipping cream (or half-and-half cream)
- Grated Parmesan cheese
- Roma tomatoes
- Fresh parsley
- Salt and pepper to taste
- Parmesan cheese to garnish
How to serve fettuccine
Have you ever eaten a meal so good, it made you tear up? Whether the flavors are that good, or you’re just with good company, just the revelation that food can feed your body and your spirit at the same time is amazing. We love this simple, yet rich, Seafood Fettuccini Alfredo recipe today. Sprinkled with tomato and parsley (or Parmesan!)–the dish looks as mouthwatering as it tastes. Serve it with a green salad, and hot crunchy bread.
Don’t forget to make a dinner invite so you can share this meal with others! We love this recipe because it’s not only easy, it’s a crowd pleaser.
How do you make Seafood Fettuccine Alfredo?
- This recipe is a take on a classic Italian-American recipe and is super easy to make. For the lighter side, reduce the cream and add a hefty amount of cheese, which means you don’t have to use flour to thicken the sauce.
- In a large skillet, add oil, and saute shrimp and scallops until shrimp turn pink and scallops are opaque. Do not overcook! Remove and keep warm.
- In the same skillet, sauté shallots until tender, and add in the garlic.
- Scraping the bottom of the pan, stir in broth and wine. Bring to a boil and simmer.
- Next, stir in the cream and cook until thickened. Add the cheese and mix; salt and pepper to taste.
- Cook the fettuccine according to package directions.
- Drain fettuccine; stir into the cream sauce.
- Last step: Gently add in the shrimp and scallops; toss to coat.
Tips and substitutions:
This recipe is very adaptable. Change up the protein by making this dish a Shrimp Fettuccine Alfredo, using all shrimp. Or make it a Chicken Fettuccine Alfredo by substituting out the seafood with bite-sized pieces of boneless chicken breast or thigh.
- Add a couple cans of tuna to make it a tuna casserole (just add cheese and bread crumbs on top and broil).
- If you don’t want to cook with white wine, you can use chicken broth.
- Mix up fresh herbs to sprinkle on top – use a variety.
Use fresh seafood
Always make sure the seafood is as fresh as possible. Shrimp and scallops should smell of the ocean and not feel slimy.
Shrimp: The shell should be tight against the meat and should not have any black spots on the shell or any yellowing.
Scallops: When cooking with scallops, they should be whole. If they are tearing or falling apart, then they are not fresh.
Since we don’t live on the coast, we buy dry-packed scallops. Dry-packed scallops contain no additives and have a natural color of beige. The cost is more, but they retain less water and don’t shrink when you cook them, like wet scallops do.
Rinse the seafood prior to using and place on a paper towel to dry. Before cooking, you want to make sure the seafood is completely dry so it will sear properly in the pan.
Don’t forget a sprinkle of fresh parmesan cheese on top when serving!
So good!
ENJOY!
More fettuccini recipes to try:
Thai Chicken Fettuccine Recipe
Creamy Lemon Chicken Pasta (with fettuccini noodles)
Get the Recipe:
Seafood Fettuccine Alfredo
Ingredients
- 12 ounces uncooked fettuccine
- 3.5 pound uncooked medium shrimp, peeled and deveined
- 3.5 pound sea scallops, halved
- 6 Tbsp olive oil, divided
- 3 small shallots, chopped
- 3-4 garlic cloves, minced
- 1 cup chicken broth
- 1 ½ cups white wine or additional chicken broth
- 3 cups heavy whipping cream or half-and-half cream
- 1 cup grated Parmesan cheese, plus more for garnish if desired
- 3 Roma tomatoes, diced
- ¼ cup minced fresh parsley
- Salt and pepper to taste
Instructions
- In a large skillet, add 1-2 tablespoons of oil, and saute shrimp and scallops for 3-5 minutes or until shrimp turn pink and scallops are opaque. Do not overcook! Remove and keep warm.
- In the same skillet, add 1-2 tablespoons more of oil and saute shallots until tender. Add in the garlic; cook 1 minute longer.
- Scraping the bottom of the pan, stir in broth and wine. Bring to a boil. Reduce the heat; simmer, uncovered, for 6-8 minutes, or until most of the liquid has evaporated.
- Next, stir in cream. Cook, uncovered, over medium heat for 5 minutes or until thickened. Add the cheese and mix and turn the heat down to low. Salt and pepper to taste.
- Cook the fettuccine according to package directions.
- Drain fettuccine; stir into the cream sauce.
- Gently add in the shrimp and scallops; toss to coat.
- Sprinkle each serving with tomato, parsley and, if desired, additional Parmesan cheese.
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I’m Sandy—lover of food, family, cooking, THE BIG BOARD, travel, and bringing people together. Through great recipes and connection around the table, we become better, stronger, and more courageous people. Feasting on Life is real, and every time we do it, we grow a little more. Read more...
So much seafood…how many should this serve?
Serves 8-10, depending on portion size.