Description
Discover the secrets to crafting a creamy, indulgent Seafood Fettuccine Alfredo. Elevate your cooking skills with our easy-to-follow recipe and impress your guests!
Ingredients
- 1 pound (454 g) (450 grams) fettuccine pasta
- 1 tablespoon (15 ml) (14 grams) olive oil
- 2 cloves garlic, minced
- 1 pound (454 g) (450 grams) mixed seafood (such as shrimp, scallops, and crab)
- 1 cup (240 ml) (240 milliliters) heavy cream
- 1 cup (240 ml) (100 grams) grated Parmesan cheese
- Salt, to taste
- Black pepper, to taste
- 2 tablespoon (30 ml) s (28 grams) unsalted butter
- 1 tablespoon (15 ml) (3 grams) chopped fresh parsley
Instructions
- Bring a large pot of salted water to a boil.
- Add the fettuccine pasta and cook according to package instructions until al dente.
- Drain the pasta and set it aside.
- Heat the olive oil in a large skillet over medium heat.
- Add the minced garlic and sauté for 1 minute until fragrant.
- Add the mixed seafood to the skillet and cook for 3-4 minutes, until opaque and cooked through.
- Remove the seafood from the skillet and set aside.
- In the same skillet, pour in the heavy cream and bring it to a gentle simmer.
- Stir in the Parmesan cheese until melted and smooth.
- Season the sauce with salt and black pepper to taste.
- Add the unsalted butter and let it melt into the sauce.
- Return the cooked seafood to the skillet with the sauce.
- Add the drained fettuccine to the skillet and toss to combine.
- Cook for 2-3 minutes until the pasta is well coated with the sauce.
- Garnish with chopped fresh parsley before serving.
Notes
- Cook seafood until just opaque to maintain tendernessnStir Parmesan into simmering cream slowly for a smooth saucenAdd salt sparingly, as Parmesan provides sufficient flavor
