This Seafood Alfredo Pasta brings creamy deliciousness together with the flavors of shrimp and scallops. It’s a great way to impress for dinner without too much fuss!
You can’t go wrong with pasta smothered in rich Alfredo sauce. I like to sprinkle a bit of parsley on top for that fancy touch—makes me feel like a chef! 🍝
Key Ingredients & Substitutions
Fettuccine Pasta: This wide noodle is perfect for soaking up that creamy sauce. If you’re looking for a gluten-free option, you can use gluten-free pasta or even zucchini noodles for a lighter version!
Shrimp: Fresh, large shrimp are key for this dish. If they’re not available, frozen shrimp works just as well. Just make sure they’re thawed properly before cooking!
Sea Scallops: These sweet and tender seafood morsels add richness. If you’re interested in a budget-friendly alternative, you can replace them with more shrimp or even crab meat.
Clams: Fresh clams offer a salty, briny kick. If you can’t find them, canned clams can be used instead, though the flavor won’t be as fresh.
Heavy Cream: It gives the sauce its creamy texture. For a lighter option, you can use half-and-half, but the sauce will be a bit less rich. Plant-based cream alternatives could also work!
How Do You Achieve That Perfect Alfredo Sauce?
Making Alfredo sauce can be tricky, but with a few tips, you can master it! Here’s how to get that velvety texture:
- Start on medium heat. Melt the butter gently and only add the garlic until it’s fragrant but not browned.
- Add the cream slowly while stirring. This helps it incorporate smoothly with the butter.
- Let the sauce simmer lightly. This helps it thicken without boiling over, which can break the sauce.
- Stir in cheese gradually. If you add it too quickly, it might clump. Keep stirring until it melts completely.
This technique will give you a silky sauce that’s perfect for your Seafood Alfredo Pasta!
How to Make Seafood Alfredo Pasta
Ingredients You’ll Need:
- 12 oz fettuccine pasta
- 2 tbsp olive oil
- 1/2 lb large shrimp, peeled and deveined
- 1/2 lb sea scallops
- 12 clams, cleaned
- 4 tbsp unsalted butter
- 4 cloves garlic, minced
- 1 1/2 cups heavy cream
- 1 cup freshly grated Parmesan cheese
- 1/2 cup white wine (optional)
- 1 tbsp lemon juice
- Salt and freshly ground black pepper, to taste
- 2 tbsp fresh parsley, chopped
- Lemon wedges, for garnish
How Much Time Will You Need?
This Seafood Alfredo Pasta takes about 20 minutes to prepare and cook. From boiling the pasta to sautéing the seafood and creating the creamy sauce, you’ll have a delicious dinner ready in no time!
Step-by-Step Instructions:
1. Cook the Pasta:
Start by bringing a large pot of salted water to a boil. Cook the fettuccine according to the package instructions until it’s al dente—this means it should be firm to the bite. Once done, drain the pasta and set it aside, but don’t rinse it!
2. Sear the Seafood:
In a large skillet, heat 1 tablespoon of olive oil over medium-high heat. Season the shrimp and scallops with salt and pepper, then add them to the skillet. Sear them for about 2-3 minutes on each side until they are golden brown and cooked through. Remove them from the skillet and set aside. You might want to cover them to keep warm!
3. Cook the Clams:
In the same skillet, add the cleaned clams and pour in the white wine if you’re using it. Cover the skillet and cook for about 5 minutes, or until the clams open up. Discard any clams that did not open. Once cooked, remove the clams and set them aside with the shrimp and scallops.
4. Make the Sauce:
Reduce the heat to medium in the skillet, and melt the butter. Add the minced garlic and sauté for about 1 minute until fragrant. Then, slowly pour in the heavy cream, stirring gently as it heats. Allow the cream to simmer for 3-5 minutes until it thickens slightly.
5. Combine Everything:
Stir in the freshly grated Parmesan cheese until it’s fully melted and smooth. Add the lemon juice, and season with salt and pepper to taste. Now, add back the cooked pasta, shrimp, scallops, and clams to the skillet. Toss everything together gently until it’s well coated in that creamy Alfredo sauce.
6. Garnish and Serve:
Finally, sprinkle chopped parsley over the top for a fresh touch. Serve your Seafood Alfredo Pasta immediately, garnished with lemon wedges on the side. Enjoy every creamy, seafood-packed bite!
Can I Substitute the Seafood?
Absolutely! If you can’t find shrimp or scallops, feel free to use crab meat, lobster, or even just more clams. You can also make it a vegetarian dish by using a mix of vegetables like spinach, mushrooms, and zucchini.
Can I Use Half-and-Half Instead of Heavy Cream?
You can use half-and-half for a lighter version, but keep in mind that the sauce might not be as thick or creamy. To help with the consistency, you can add a bit of flour or cornstarch mixed in water to thicken it up.
How Do I Store Leftovers?
Leftover Seafood Alfredo Pasta can be stored in an airtight container in the fridge for up to 3 days. To reheat, gently warm it on the stove or in the microwave, adding a splash of cream or water to bring back the creamy texture.
What Should I Serve with This Dish?
This dish pairs wonderfully with a crisp salad or garlic bread. If you’re looking to keep it light, a side of steamed vegetables or a light antipasto platter would also complement the flavors nicely!
