Seafood Alfredo Pasta Recipe

Cook pasta

Bring 4 liters of water to a rolling boil in a large pot. Add 1 tablespoon salt. Add 12 oz thin fettuccine and cook until al dente according to package instructions (usually 3–5 minutes for thin fettuccine). Reserve 1 cup of pasta cooking water, then drain pasta and set aside, tossing with a little olive oil to prevent sticking if desired.

Prepare seafood

Pat shrimp and scallops dry with paper towels; season with 1/2 tsp salt and 1/4 tsp black pepper. Ensure clams and mussels are scrubbed and beards removed, discarding any that are cracked or open and don't close when tapped.

Cook mussels and clams

In a large deep skillet or sauté pan with a tight-fitting lid, heat 1 tbsp olive oil over medium-high heat. Add half the minced garlic (2 cloves) and cook 20–30 seconds until fragrant but not browned. Add clams and mussels, add 1/4 cup water or 2 tbsp white wine if desired, cover and steam for 5–7 minutes until shells open. Transfer cooked shellfish to a bowl, discarding any unopened shells; reserve the cooking liquid in the pan and set bowl aside.

Sear shrimp and scallops

Wipe the skillet dry and add 1 tbsp butter. Heat until foaming over medium-high heat. Add scallops and sear without moving 1.5–2 minutes per side until golden and opaque in the center; remove to a plate. Add shrimp to the same skillet and cook 1–1.5 minutes per side until pink and opaque; remove to plate with scallops. Keep warm.

Make a light roux

Lower heat to medium and add 4 tbsp unsalted butter to the skillet used for seafood, scraping up browned bits. When butter is melted, add remaining 2 cloves minced garlic and cook 20–30 seconds. Stir in 1 tablespoon flour and cook 1 minute, whisking, to make a light roux.

Add liquids

Gradually whisk in 1 cup whole milk and 1 cup heavy cream until smooth. Bring to a gentle simmer, stirring frequently; simmer 3–4 minutes until sauce begins to thicken.

Finish sauce

Remove pan from heat and whisk in 1 cup grated Parmesan until melted and smooth. Season with 1/2 tsp salt, 1/4 tsp freshly ground black pepper, 1 tsp fresh lemon juice and 1/8 tsp grated nutmeg. If sauce is too thick, thin with up to 1/2 cup reserved pasta cooking water, 1–2 tbsp at a time, to reach a clingy but saucy consistency.

Combine pasta and sauce

Return drained pasta to the large pot or to the skillet with the sauce (over low heat). Pour sauce over pasta and toss gently to coat, adding a splash of reserved pasta water if needed to loosen the sauce, about 2–4 tbsp.

Add seafood

Gently fold in seared scallops and shrimp and the steamed clams and mussels (including any juices collected earlier). Warm everything together over low heat for 1–2 minutes to marry flavors; do not overcook seafood.

Serve

Divide pasta and seafood among 4 plates. Sprinkle with chopped fresh parsley and extra grated Parmesan. Serve immediately with lemon wedges on the side for squeezing over individual portions.