Ingredients
12 oz fettuccine pasta
2 tbsp butter
1 tbsp olive oil
3 cloves garlic, minced
1/2 lb shrimp, peeled & deveined
1/2 lb scallops (or mix of scallops and crab meat)
1 cup heavy cream
3/4 cup freshly grated Parmesan cheese
1/2 tsp salt (or to taste)
1/4 tsp black pepper
1/4 tsp red pepper flakes (optional)
2 tbsp fresh parsley, chopped
Lemon wedges (optional, for serving)
Instructions
Cook the pasta according to package directions until al dente. Reserve ½ cup pasta water; drain and set aside.
Sauté the seafood: Heat butter and olive oil in a large skillet over medium heat. Add garlic and cook for 30 seconds. Add shrimp and scallops; cook 2–3 minutes per side until opaque. Remove seafood and set aside.
Make the sauce: In the same skillet, lower heat to medium-low and pour in heavy cream. Simmer gently for 3–4 minutes.
Add cheese: Stir in Parmesan until melted and smooth. Season with salt, pepper, and red pepper flakes.
Combine: Add cooked pasta and reserved seafood back to the skillet. Toss to coat, adding reserved pasta water as needed for a silky sauce.
Serve: Garnish with parsley and serve immediately with lemon wedges if desired.
Notes
Cooking Tips
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Pat seafood dry before cooking to get a better sear.
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Use freshly grated Parmesan for the smoothest Alfredo sauce.
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Keep heat low when adding cream and cheese to prevent curdling.
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Don’t overcook seafood—it should be just opaque and tender.
Variations
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Lighter Version: Substitute half-and-half or evaporated milk for heavy cream.
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Extra Flavor: Add white wine (¼ cup) after cooking seafood; reduce before adding cream.
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Veggie Boost: Toss in sautéed spinach, mushrooms, or asparagus.
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Spicy Alfredo: Add Cajun seasoning or extra red pepper flakes.
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Different Pasta: Try linguine or pappardelle instead of fettuccine.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
Nutrition
- Serving Size: 1 serving
- Calories: 620
- Sodium: 720mg
- Fat: 32g
- Saturated Fat: 18g
- Carbohydrates: 52g
- Fiber: 3g
- Protein: 32g
- Cholesterol: 185mg