Description
Discover how to create a mouthwatering Loaded Seafood Alfredo, packed with rich flavors and creamy textures. Perfect for seafood lovers seeking a gourmet twist!
Ingredients
- 1 pound (454 g) uncooked fettuccine
- 5 pounds (1.59 kg) uncooked medium shrimp, peeled and deveined
- 5 pounds (1.59 kg) sea scallops, halved
- 6 Tbsp (90 ml) olive oil, divided
- 3 small shallots, chopped
- 3-4 garlic cloves, minced
- 1 cup (240 ml) chicken broth
- 1 cup (240 ml) vegetable broth
- 2 cup (480 ml) s 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
- In a large pan, heat 1-2 tablespoons of oil and cook the shrimp and scallops for 3-5 minutes, just until the shrimp are pink and the scallops are opaque. Avoid overcooking! Remove them and keep them warm.
- In the same pan, add another 1-2 tablespoons of oil and sauté the shallots until they soften. Add the garlic and cook for another minute.
- Scrape the bottom of the pan as you incorporate the broths. Allow the mixture to reach a boil. Lower the heat and let it simmer without a cover for 6-8 minutes until most of the liquid reduces.
- Stir in the cream next. Cook it uncovered over medium heat for about 5 minutes or until it thickens. Mix in the Parmesan cheese thoroughly; lower the heat and let it simmer until the sauce thickens. Season with salt and pepper to your liking.
- Prepare the fettuccine by following the instructions on the package.
- Once cooked, drain the fettuccine and mix it into the creamy sauce.
- Carefully add the shrimp and scallops back into the dish and coat them well.
- Top each serving with diced tomato and parsley, and sprinkle more Parmesan cheese if you wish.
Notes
- Ensure shrimp and scallops are dry before cooking for a proper sear.
- Crush garlic with a knife before mincing to release more oils.
- Stir Parmesan slowly into the sauce to keep it smooth and creamy.
