Description
Seafood Lovers’ Dream Alfredo is a rich and creamy pasta dish combining succulent shrimp, tender sea scallops, and sweet lump crab meat in a luscious Alfredo sauce. Perfectly cooked fettuccine is tossed in a decadent sauce made from heavy cream, butter, olive oil, and freshly grated Parmesan cheese, seasoned with garlic, black pepper, and a hint of crushed red pepper flakes. This Italian-American seafood pasta offers a luxurious and satisfying main course for seafood enthusiasts.
Ingredients
Scale
Pasta
- 8 ounces fettuccine pasta
Seafood
- ½ pound large shrimp, peeled and deveined
- ½ pound sea scallops, patted dry
- ½ cup lump crab meat (shells removed)
Sauce
- 2 tablespoons unsalted butter
- 2 tablespoons olive oil
- 3 garlic cloves, minced
- 1 ½ cups heavy cream
- 1 cup freshly grated Parmesan cheese
- ½ teaspoon salt
- ¼ teaspoon black pepper
- Pinch of crushed red pepper flakes (optional)
Garnish
- 1 tablespoon chopped fresh parsley (optional)
- Lemon wedges for serving (optional)
Instructions
- Cook the pasta: Bring a large pot of salted water to a boil. Cook the fettuccine according to package directions until al dente. Drain the pasta, reserving ½ cup of the pasta water. Set pasta aside.
- Sear the seafood: In a large skillet, heat the butter and olive oil over medium heat. Add the minced garlic and cook for about 1 minute until fragrant. Add the shrimp and sea scallops in a single layer in the pan. Cook for 2 to 3 minutes on each side until they are just cooked through and golden. Remove the seafood from the skillet and set aside to prevent overcooking.
- Make the Alfredo sauce: Reduce the heat to medium-low and pour the heavy cream into the skillet. Let it simmer gently for 2 to 3 minutes, stirring occasionally to thicken slightly. Stir in the freshly grated Parmesan cheese until fully melted and the sauce is smooth.
- Season the sauce: Add the salt, black pepper, and crushed red pepper flakes if using, blending the flavors well. Stir in the lump crab meat carefully to warm it without breaking it up too much.
- Combine seafood and pasta with sauce: Return the cooked shrimp and scallops to the skillet and gently toss to coat them in the sauce. Add the cooked fettuccine and a splash of the reserved pasta water if the sauce needs thinning. Toss everything together until well combined and heated through.
- Serve: Transfer the seafood Alfredo to plates or a serving dish. Garnish with chopped fresh parsley and lemon wedges if desired. Serve immediately for the best flavor and texture.
Notes
- For best results, pat the scallops dry before searing to ensure a golden crust.
- Use freshly grated Parmesan cheese for a smoother, creamier sauce.
- This dish pairs beautifully with garlic bread and a crisp white wine.
