Seafood Alfredo
Seafood Alfredo with fettuccine is a comfort pasta dish made with a homemade creamy Parmesan sauce, and tender shrimp and scallops.
Ingredients
- 1 pound uncooked fettuccine
- 3.5 pounds uncooked medium shrimp, peeled and deveined
- 3.5 pounds sea scallops, halved
- 6 Tbsp olive oil, divided
- 3 small shallots, chopped
- 3-4 garlic cloves, minced
- 1 cup chicken broth
- 1 cup white wine
- 2 cups heavy whipping cream or half-and-half
- 1 ½ cups grated Parmesan cheese, plus more for garnish if desired
- 3 Roma tomatoes, diced
- ¼ cup minced fresh parsley
- Salt and pepper to taste
Instructions
Prepare the seafood:
- 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.
Prepare the alfredo sauce:
- 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 Parmesan cheese and stir well; turn the heat down to low and simmer until the sauce is thick. Salt and pepper to taste.
- Cook the fettuccine according to package directions.
- Drain the 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.
Notes
Reposted from August 2022.
Nutrition Facts
Calories: 806kcal, Carbohydrates: 56g, Protein: 67g, Fat: 33g, Saturated Fat: 18g, Polyunsaturated Fat: 3g, Monounsaturated Fat: 8g, Trans Fat: 0.1g, Cholesterol: 429mg, Sodium: 2465mg, Potassium: 971mg, Fiber: 3g, Sugar: 4g, Vitamin A: 1653IU, Vitamin C: 5mg, Calcium: 358mg, Iron: 3mg