Description
A rich and decadent seafood Alfredo pasta featuring succulent shrimp, tender scallops, and lump crab meat, all enveloped in a creamy Parmesan sauce and tossed with fettuccine. Perfect for seafood lovers seeking a comforting yet elegant dish.
Ingredients
Scale
Sauce Ingredients
- 1/2 cup unsalted butter
- 1 cup heavy cream
- 1 1/2 cups grated Parmesan cheese
- 1/2 teaspoon garlic powder
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 teaspoon crushed red pepper flakes (optional)
Seafood
- 8 oz shrimp, peeled and deveined
- 8 oz scallops, cleaned
- 8 oz lump crab meat (or imitation crab, if preferred)
- 2 tablespoons olive oil
- Salt and pepper, to taste
Pasta
- 12 oz fettuccine or linguine pasta
- Salt, for the pasta water
Instructions
- Cook the Pasta: Bring a large pot of salted water to a boil. Add the fettuccine or linguine and cook according to package instructions until al dente. Drain the pasta, reserving about 1/2 cup of the pasta water, and set aside.
- Sauté the Seafood: While the pasta is cooking, heat the olive oil in a large skillet over medium-high heat. Season the shrimp and scallops with salt and pepper. Add shrimp and scallops to the skillet and sauté for about 2-3 minutes per side until they turn opaque and are just cooked through. Add the lump crab meat in the last minute just to warm through. Remove the seafood from the skillet and set aside, keeping the cooking juices in the pan.
- Prepare the Alfredo Sauce: In the same skillet, reduce the heat to medium-low and add the unsalted butter. Once melted, pour in the heavy cream and stir continuously. Gradually add the grated Parmesan cheese, stirring until the sauce is smooth and creamy. Stir in garlic powder, salt, black pepper, and crushed red pepper flakes if using.
- Combine Pasta and Seafood: Add the cooked pasta to the sauce in the skillet, tossing gently to coat. If the sauce is too thick, add reserved pasta water a little at a time until desired consistency is reached. Gently fold in the cooked shrimp, scallops, and crab meat to incorporate everything evenly.
- Serve: Remove from heat and serve immediately, garnished with additional Parmesan cheese or fresh parsley if desired. Enjoy your seafood Alfredo pasta hot for the best flavor and texture.
Notes
- Use fresh seafood for the best taste and texture, but frozen seafood can also work if properly thawed.
- For a lighter version, substitute half-and-half for heavy cream, although the sauce will be less rich.
- Be careful not to overcook the seafood to maintain a tender texture.
- Reserve some pasta water to adjust the sauce consistency perfectly.
- Feel free to add fresh parsley or basil as a garnish for added color and freshness.
