Seafood Fettucine Alfredo
Seafood Fettucine Alfredo offers a rich, creamy sauce combined with tender shrimp, scallops, and crab, perfect for seafood lovers seeking a decadent pasta dish.
Ingredients
Instructions
- Peel and devein the shrimp, then boil them for 1 minute and remove tails, setting aside.
- Cook dry fettucine al dente according to the package instructions, then rinse and drain.
- Melt 2 tablespoons of butter in a 12-inch pan over medium heat.
- Add 1/8 teaspoon chopped garlic in oil and sauté for 2 minutes.
- Add scallops to the pan and sauté until opaque, turning and stirring.
- Add one tablespoon of shrimp bisque and heavy cream; increase heat to medium-high until mixture boils.
- Reduce heat and let the mixture simmer to thicken.
- Season with salt and pepper to taste, stirring continuously.
- Add four tablespoons of grated Romano cheese and stir until melted and sauce thickens further.
- Add cooked shrimp, crabmeat, and fettucine to the sauce and mix thoroughly until heated through.
- Divide the seafood fettucine Alfredo onto two large plates.
- Sprinkle with Romano cheese and chopped parsley before serving immediately.
Tips & Substitutions
To enhance the flavor, consider using fresh herbs like basil or thyme. If you can't find bay scallops, small shrimp or even diced fish can be a great substitute. For a lighter option, replace heavy cream with half-and-half or a non-dairy alternative. Remember to adjust cooking times accordingly for any substitutions.
Serving Suggestions
Serve this seafood fettucine Alfredo with a crisp green salad and garlic bread for a complete meal. A chilled glass of white wine, like Pinot Grigio, pairs beautifully with the richness of the dish. For a twist, consider serving it alongside Capellini Amanda, a light and easy dish served over angel hair pasta.
Storage & Reheating
Store any leftover seafood fettucine Alfredo in an airtight container in the refrigerator for up to 2 days. To reheat, warm it gently on the stovetop over low heat, adding a splash of milk or cream to restore the sauce's creaminess. Avoid microwaving, as it can dry out the dish.
Nutrition & Diet Analysis (per serving)
Each serving of Seafood Fettucine Alfredo contains roughly 557 calories, with 15g protein, 9g carbohydrates, and 52g fat. It is an excellent source of vitamin C (57% of the Daily Value), vitamin A (56% of the Daily Value), and calcium (31% of the Daily Value), and a good source of iron and dietary fiber. Note that it is relatively high in sodium, at 1474mg per serving (64% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use frozen seafood for this recipe?
Yes, frozen seafood can be used, but make sure to thaw it completely before cooking to ensure even cooking. Adjust the cooking time accordingly, as frozen seafood may take a bit longer to cook through compared to fresh.
Is there a vegetarian version of this dish?
Absolutely! You can create a vegetarian fettucine Alfredo by omitting the seafood and adding sautéed vegetables such as spinach, bell peppers, and mushrooms for flavor and texture. Use vegetable broth instead of shrimp bisque for added depth.
How can I make the sauce thicker?
To thicken the Alfredo sauce, allow it to simmer longer over low heat to reduce the liquid. You can also add a cornstarch slurry (1 tablespoon cornstarch mixed with 1 tablespoon water) for a quick thickening solution. Just be sure to stir continuously to avoid lumps.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).