Seafood Alfredo Ln Recipe
Bay Scallops, Rock Shrimp, Black Pepper Fettuccine, Parmigiano Reggiano
Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Seafood Alfredo Ingredients
Method
Cooking Instructions
- 1
Cook the Pasta
Bring a large pot of salted water to a boil. Add the black pepper fettuccine and cook according to package instructions until al dente. Reserve 1 cup of pasta water, then drain and set aside.
- 2
Sauté the Seafood
In a large skillet, heat the olive oil over medium heat. Add minced garlic and sauté for about 1 minute until fragrant. Add bay scallops and rock shrimp, cooking until they are opaque and cooked through, about 3-5 minutes. Season with salt and black pepper.
- 3
Make the Alfredo Sauce
Pour the heavy cream into the skillet with the seafood. Bring to a simmer and cook for 2-3 minutes. Gradually stir in the grated Parmigiano Reggiano until melted and smooth. If the sauce is too thick, add reserved pasta water, a little at a time, until desired consistency is achieved.
- 4
Combine Pasta and Sauce
Add the drained fettuccine to the skillet and toss to combine. Ensure the pasta is well coated with the sauce. Adjust seasoning with additional salt and pepper if needed.
- 5
Serve
Plate the seafood alfredo and garnish with fresh chopped parsley. Serve immediately.
