Tender, juicy seafood tossed in a silky garlic Parmesan Alfredo sauce and served over perfectly cooked pasta.
This recipe creates a comforting meal that tastes as if it came straight from your favorite Italian restaurant.
Why You Will Love This Recipe
- Rich, creamy homemade Alfredo sauce
- Ready in about 30 minutes
- Perfect for entertaining or busy weeknights
- Customizable for seafood allergies
- Tastes gourmet but uses simple ingredients
Tip for Making Shrimp-Stuffed Flounder?
- Do not overcook shrimp; they cook quickly and become rubbery if left too long.
- Use freshly grated Parmesan for the smoothest sauce (pre-shredded cheese doesn’t melt as well). Keep the heat low when adding cheese to prevent the sauce from separating.
- Reserve pasta water; it helps loosen and emulsify the sauce.
- For extra flavor, add a splash of white wine after sautéing the garlic and let it reduce before adding cream.
Optional Add-Ins
- Spinach
- Sun-dried tomatoes
- Red pepper flakes
- Fresh basil
- Lemon zest for brightness
Pin for Later
Yield: 6
Seafood Alfredo
This Seafood Alfredo recipe creates a comforting meal that tastes as if it came straight from your favorite Italian restaurant. This recipe will be a fraction of the cost and much more economical
Prep time: 10 MinCook time: 35 MinTotal time: 45 Min
Ingredients
- 1 pound assorted seafood, preferably shellfish (lobster, crab, scallops, shrimp, cleaned, deveined,d and shelled
- 12 ounces of fettuccine pasta cooked to the package instructions and drained
- 4 tablespoons butter
- 3 cloves garlic, minced
- 1 1/2 cups heavy cream
- 1 cup freshly grated Parmesan cheese
- salt and pepper (or to taste)
- 2 teaspoons fresh chopped flat-leaf Italian parsley
- 1 tablespoon extra virgin olive oil
Instructions
- In a large pot, add some salt and water, then bring to a boil.
- Make the pasta in the water according to the package directions until al dente.
- Reserve 1/2 cup of pasta water, then drain and set aside.
- Dry the seafood with paper towels.
- Season very lightly with salt and pepper to taste.
- Heat olive oil in a large skillet over medium heat.
- Sauté the seafood for 2 minutes per side until they turn pink, remove the seafood from the pan, then set aside.
- In the same skillet, melt butter over medium heat.
- Add garlic and sauté for about 30 seconds until fragrant.
- Add in heavy cream and bring to a gentle simmer.
- Cook, stirring frequently. for around 3 minutes.
- Lower the heat and gradually whisk in Parmesan cheese until smooth and creamy.
- Season with salt, pepper, and parsley.
- Add cooked and drained pasta to the sauce. Toss gently to coat.
- If the sauce is too thick, add a little reserved pasta water.
- Fold in shrimp and cook just to heat through.
- Garnish with parsley and extra Parmesan. Serve immediately.
Notes
Tip for Making Shrimp-Stuffed Flounder?
- Do not overcook shrimp; they cook quickly and become rubbery if left too long.
- Use freshly grated Parmesan for the smoothest sauce (pre-shredded cheese doesn’t melt as well). Keep the heat low when adding cheese to prevent the sauce from separating.
- Reserve pasta water; it helps loosen and emulsify the sauce.
- For extra flavor, add a splash of white wine after sautéing the garlic and let it reduce before adding cream.
Optional Add-Ins
- Spinach
- Sun-dried tomatoes
- Red pepper flakes
- Fresh basil
- Lemon zest for brightness
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