Seafood Fettuccine Alfredo
Seafood Fettuccine Alfredo is a luxurious dish that brings together the creamy goodness of Alfredo sauce with the savory flavors of seafood. This indulgent pasta is perfect for special occasions or when you want to treat yourself to something truly decadent. With its rich, creamy sauce and tender seafood, this dish is sure to become a favorite in your home.
Equipment
- Large pot
- Strainer
- Large skillet
- Whisk
- Tongs
- Grater
Ingredients
- 1/4 pound Shrimp
- 1/4 pound White Fish
- 1/4 pound Scallops
- Black Pepper
- 1/2 tablespoon Butter
- 1/8 teaspoon Minced Garlic
- 1 cup Heavy Whipping Cream
- 1/2 cup Fresh Parmesan Cheese~shaved or shredded
- Black Pepper
- Fettuccine Noodles
- Cherry Tomatoes
- Scallions
- Bread if desired
Instructions
- Clean and devein the shrimp. Chop into bite sized pieces. Rinse and cut white fish into bite size pieces.
- Rinse and cut scallops into quarters. Season seafood with black pepper.
- Cook the seafood in a pan on medium high heat, quick and fast, 4-5 minutes. Turn pieces of seafood as needed for even cooking. Do not overcook. Set on a back burner when done.
- Start the water boiling and cook your pasta.
- Melt the butter and add the garlic together in a pan set on medium low heat.
- Pour heavy whipping cream into pan. Heat until beginning to bubble, stirring the entire time. As the cream heats, start adding the parmesan cheese, a little at a time, letting it melt before adding more. Add cheese until it becomes thick and to your desired consistency. Reserve a little cheese to top the dish with.
- Plate your noodles in the center of your plate. Top with alfredo sauce.
- Add the seafood, and cheese. Garnish with baby tomato halves and scallions slices. Add bread if desired and enjoy!
Notes
- Seafood selection: Use a combination of seafood such as shrimp, scallops, and crab meat for a variety of flavors and textures.
- Cooking seafood: Cook the seafood just until it's opaque and cooked through to avoid overcooking and becoming rubbery.
- Alfredo sauce: Use high-quality Parmesan cheese and heavy cream for a rich and creamy sauce.
- Pasta cooking: Cook the fettuccine al dente, as it will continue to cook slightly when mixed with the sauce.
- Sauce consistency: If the Alfredo sauce is too thick, you can thin it out with a little pasta cooking water.
- Seasoning: Taste the dish before serving and adjust the seasoning with salt and pepper if needed.
- Garnish: Finish the dish with a sprinkle of freshly chopped parsley or basil for a pop of color and freshness.