Seafood Fettuccine Alfredo Recipe

Cooking Directions

• STEP 1.Cook the fettuccine noodles according to package instructions until al dente. Drain and set aside.
• STEP 2.In a large skillet, melt the butter over medium heat. Add the minced garlic and cook until fragrant.
• STEP 3.Add the seafood (shrimp, scallops, and crab meat) to the skillet and cook until the shrimp turn pink and the scallops are opaque.
• STEP 4.Remove the seafood from the skillet and set aside.
• STEP 5.In the same skillet, melt the remaining butter. Stir in the heavy cream and grated Parmesan cheese.
• STEP 6.Cook the sauce over low heat, stirring constantly, until the cheese is melted and the sauce is smooth and creamy.
• STEP 7.Add the cooked fettuccine noodles and seafood back to the skillet. Toss until everything is well coated with the sauce.
• STEP 8.Season with salt, pepper, and chopped parsley to taste.
• STEP 9.Serve the Seafood Fettuccine Alfredo immediately with garlic bread and a fresh green salad.

Cooking Tips

• Use fresh or frozen seafood for this recipe. Make sure to thaw frozen seafood before cooking.
• Feel free to add other seafood, such as lobster or mussels, to the dish.
• For a lighter version, you can use half-and-half or milk instead of heavy cream.

Storage and Serving

• Seafood Fettuccine Alfredo is best served immediately.
• Leftovers can be stored in an airtight container in the refrigerator for up to 2 days.
• To reheat, gently warm the pasta in a skillet over low heat, adding a splash of cream or milk to prevent it from drying out.