Seafood Alfredo

Seafood Alfredo

Seafood Alfredo is a sumptuous dish that combines the rich, creamy texture of classic Alfredo sauce with the delicate flavors of the sea. This indulgent pasta creation elevates the traditional fettuccine Alfredo by introducing a medley of succulent seafood, creating a harmonious blend of flavors that dance on the palate.

Originating from the simple yet beloved fettuccine Alfredo, this seafood variation adds depth and complexity to the dish.

The addition of shrimp, scallops, and sometimes even lobster transforms the humble pasta into a gourmet experience suitable for special occasions or when you’re in the mood for something truly extraordinary.

The key to a perfect Seafood Alfredo lies in the balance between the velvety sauce and the tender seafood. The Alfredo sauce, with its base of butter, heavy cream, and Parmesan cheese, provides a luscious backdrop for the seafood to shine.

When prepared correctly, each bite offers a perfect combination of al dente pasta, creamy sauce, and delicate seafood morsels.

This recipe will guide you through creating a restaurant-quality Seafood Alfredo in the comfort of your own kitchen. Whether you’re cooking for a romantic dinner, entertaining guests, or simply treating yourself to a luxurious meal, this Seafood Alfredo is sure to impress.

Ingredients:

• (Serves 4)

For the pasta:

• 1 pound (450g) fettuccine pasta

For the seafood:

• 1 pound (450g) large shrimp, peeled and deveined
• 1/2 pound (225g) sea scallops
• 2 tablespoons olive oil
• Salt and freshly ground black pepper to taste

For the Alfredo sauce:

• 1/2 cup (115g) unsalted butter
• 2 cups (480ml) heavy cream
• 2 cloves garlic, minced
• 1 1/2 cups (150g) freshly grated Parmesan cheese
• 1/4 cup (15g) chopped fresh parsley
• 1/4 teaspoon ground nutmeg
• Salt and white pepper to taste

Optional garnishes:

• Additional grated Parmesan cheese
• Chopped fresh parsley
• Lemon wedges

How to Make:

Prepare the pasta:

• Bring a large pot of salted water to a boil.
• Add the fettuccine and cook according to package instructions until al dente.
• Reserve 1 cup of pasta cooking water before draining.
• Drain the pasta and set aside.

Cook the seafood:

• While the pasta is cooking, prepare the seafood.
• Pat the shrimp and scallops dry with paper towels.
• Season the seafood with salt and pepper.
• Heat olive oil in a large skillet over medium-high heat.
• Add the shrimp and scallops to the skillet, cooking for about 2 minutes per side until just opaque and slightly golden.
• Remove the seafood from the skillet and set aside.

Make the Alfredo sauce:

• In the same skillet, melt the butter over medium heat.
• Add the minced garlic and sauté for about 1 minute until fragrant.
• Pour in the heavy cream and bring to a simmer, stirring constantly.
• Reduce heat to low and let the cream simmer gently for about 5 minutes, stirring occasionally.
• Gradually add the grated Parmesan cheese, stirring continuously until melted and incorporated.
• Season with nutmeg, salt, and white pepper to taste.

Combine the dish:

• Add the cooked fettuccine to the skillet with the Alfredo sauce.
• Toss gently to coat the pasta evenly with the sauce.
• If the sauce is too thick, add some of the reserved pasta water, a little at a time, until you reach the desired consistency.
• Add the cooked seafood and chopped parsley to the pasta.
• Gently fold everything together, ensuring the seafood is evenly distributed and heated through.

Serve:

• Divide the Seafood Alfredo among four plates or pasta bowls.
• Garnish with additional grated Parmesan cheese and chopped parsley if desired.
• Serve immediately with lemon wedges on the side for squeezing over the dish.

Chef’s Notes:

Seafood selection: While this recipe calls for shrimp and scallops, feel free to experiment with other seafood options. Lobster tail, crab meat, or even a mild white fish like cod can be excellent additions or substitutions.

Pasta choice: Fettuccine is the traditional choice for Alfredo, but you can use other long pasta shapes like linguine or tagliatelle. For a twist, try using seafood-filled ravioli or tortellini.

Cheese quality: The quality of Parmesan cheese significantly impacts the flavor of your Alfredo sauce. Use freshly grated Parmigiano-Reggiano for the best taste and texture. Avoid pre-grated cheese, as it often contains anti-caking agents that can affect the sauce’s smoothness.

Cooking the seafood: Be careful not to overcook the seafood. Shrimp and scallops cook quickly and can become rubbery if left too long in the pan. They should be just opaque when done.

Sauce consistency: The Alfredo sauce will continue to thicken as it cools. If it becomes too thick, you can thin it out with a little pasta water or cream. Remember, it’s better to have a slightly thinner sauce initially, as it will thicken when tossed with the hot pasta.

Wine pairing: A crisp, unoaked Chardonnay or a light Pinot Grigio pairs beautifully with Seafood Alfredo, complementing both the rich sauce and the delicate seafood flavors.

Leftovers: While best enjoyed fresh, leftovers can be stored in an airtight container in the refrigerator for up to 2 days. Reheat gently on the stovetop, adding a splash of cream or milk to revive the sauce.

Healthy twist: For a lighter version, you can substitute half-and-half for the heavy cream and use less butter. You can also increase the proportion of seafood to pasta for a protein-rich, lower-carb option.

Nutritional Value: (Per serving, based on 4 servings)

Please note that these values are approximate and can vary based on specific ingredients and portion sizes:

• Calories: 1050-1150 kcal
• Total Fat: 65-75g
• Saturated Fat: 35-40g
• Cholesterol: 300-350mg
• Sodium: 800-1000mg
• Total Carbohydrates: 75-85g
• Dietary Fiber: 3-4g
• Sugars: 3-5g
• Protein: 45-55g

Seafood Alfredo is a rich and indulgent dish, high in calories, fat, and cholesterol due to the cream, butter, and cheese in the Alfredo sauce. However, it also provides significant protein from the seafood and pasta. The dish contains essential nutrients such as:

• Calcium: From the Parmesan cheese and cream
• Iron: Primarily from the seafood
• Vitamin A: Found in the butter and cream
• Vitamin D: Present in small amounts in the seafood
• Omega-3 fatty acids: Provided by the seafood, especially if fatty fish is included

While Seafood Alfredo is not typically considered a health food due to its high calorie and fat content, it can be enjoyed in moderation as part of a balanced diet. Those with dietary restrictions or health concerns should consult with a healthcare professional or consider lighter adaptations of the recipe.

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