Table of Contents

Fettuccine Alfredo With Garlic Shrimp and Scallops: A Seafood Lover’s Dream

There’s something magical about the combination of creamy Alfredo sauce and perfectly cooked seafood. I remember the first time I tried this dish at a small Italian restaurant on the coast of Maine. The briny air, the sound of seagulls, and that first bite of buttery, garlicky perfection – it was a symphony of flavors that I’ve been chasing ever since. Every time I make this dish, I’m transported back to that cozy seaside spot, savoring the simple pleasures of life.

Recipe Overview

Prep Time: 15 minutes
Cook Time: 20 minutes
Total Time: 35 minutes
Servings: 4
Dietary Type: Seafood

Ingredients

2 tablespoons olive oil
5 garlic cloves, minced
8 ounces bay scallops
8 ounces large shrimp (fresh or frozen, peeled, deveined, and thawed)
Salt, to taste
Pepper, to taste
12 ounces fettuccine or 12 ounces spaghetti
6 tablespoons unsalted butter
1 cup parmesan cheese, grated, plus more for sprinkling
1/2 cup half-and-half
1/2 cup fresh parsley, chopped, for garnish

Equipment Needed

Large heavy saucepan
Large pot
Colander
Tongs
Serving plates

Instructions

Warm the olive oil in a large heavy saucepan over medium heat. The pan should be large enough to accommodate all the seafood without overcrowding.
Add the minced garlic to the heated oil and cook for about 30 seconds, stirring constantly. Be careful not to burn the garlic, as it can turn bitter very quickly.
Pat the bay scallops dry with a paper towel. This helps them to sear nicely and avoid steaming in the pan. Moisture is the enemy of a good sear!
Add the shrimp, scallops, salt, and pepper to the skillet. Cook for approximately 5 minutes, stirring frequently, until the shrimp turns pink and opaque, and the scallops are cooked through. Overcooking seafood results in a rubbery texture, so keep a close watch and remove the pan from the heat as soon as they’re done.
Remove the saucepan from the heat and set aside. Keep the seafood warm.
Cook the fettuccine (or spaghetti) according to the package directions. Bring a large pot of salted water to a rolling boil, then add the pasta. Cook until al dente – tender, but still firm to the bite.
Before draining the pasta, reserve ¼ cup of the cooking water. This starchy water will help the sauce cling to the pasta. Drain the pasta using a colander.
Melt the butter in a large saucepan over low heat. Ensure the heat is low to prevent the butter from browning or burning.
Add the cooked pasta to the saucepan with the melted butter and toss to coat the noodles evenly. Make sure every strand is glistening!
Stir in the grated parmesan cheese, reserved pasta cooking water, half-and-half, salt, and pepper. Continue to stir until the cheese is melted and the sauce is smooth and creamy. Add more half-and-half if needed to achieve your desired consistency.
Using tongs, transfer the saucy pasta to four serving plates.
Pile the cooked shrimp and scallops atop the pasta on each plate.
Garnish with freshly chopped parsley and an extra sprinkle of parmesan cheese. Serve immediately and enjoy!

Expert Tips & Tricks

Seafood Freshness is Key: Use the freshest seafood you can find. The better the quality, the better the flavor. If using frozen seafood, ensure it’s fully thawed before cooking and pat it dry to remove excess moisture.
Garlic Timing: Don’t overcook the garlic! Burnt garlic can ruin the whole dish. Keep a close eye on it, and add it to the oil just until fragrant.
Pasta Water is Liquid Gold: Don’t skip reserving the pasta water. It adds a salty, starchy element that helps bind the sauce to the pasta and creates a creamier texture.
Cheese Grating: Freshly grated parmesan cheese melts much better and has a superior flavor compared to pre-grated cheese.
Sauce Consistency: If the Alfredo sauce is too thick, add a little more half-and-half or even a splash of milk to thin it out. If it’s too thin, add a bit more grated parmesan cheese.
Spice it Up: Add a pinch of red pepper flakes to the garlic oil for a touch of heat!

Serving & Storage Suggestions

Serve the Fettuccine Alfredo with Garlic Shrimp and Scallops immediately while it’s hot and the sauce is creamy. It pairs well with a crisp green salad and some crusty bread for soaking up the delicious sauce. For a truly special meal, serve it with a chilled glass of dry white wine like Pinot Grigio or Sauvignon Blanc.

Leftovers can be stored in an airtight container in the refrigerator for up to 2 days. Keep in mind that the sauce may thicken as it cools. When reheating, add a splash of milk or half-and-half to loosen the sauce. Reheat gently in a saucepan over low heat, stirring occasionally, or in the microwave in short intervals. The seafood may become slightly rubbery upon reheating, so it’s best enjoyed fresh. Freezing is not recommended, as the sauce may separate upon thawing.

Nutritional Information

Nutrient	Amount per Serving	% Daily Value
Calories	809 kcal	N/A
Calories from Fat	360 g	44%
Total Fat	40 g	61%
Saturated Fat	19.6 g	98%
Cholesterol	260.1 mg	86%
Sodium	600 mg	24%
Total Carbohydrate	66.9 g	22%
Dietary Fiber	3.1 g	12%
Sugars	2 g	7%
Protein	44.9 g	89%

Note: Nutritional information is an estimate and may vary based on specific ingredients and portion sizes.

Variations & Substitutions

Gluten-Free: Use gluten-free pasta for a gluten-free version.
Different Seafood: Substitute the shrimp and scallops with other types of seafood, such as lobster, crab, or mussels.
Vegetarian: For a vegetarian version, omit the seafood and add sautéed vegetables like mushrooms, zucchini, and bell peppers.
Lighter Alfredo: Use light cream cheese or Greek yogurt instead of half-and-half for a lower-fat Alfredo sauce.
Spicy Alfredo: Add a pinch of red pepper flakes or a dash of hot sauce to the Alfredo sauce for a spicy kick.
Lemon-Garlic Alfredo: Add a squeeze of fresh lemon juice and a little lemon zest to the Alfredo sauce for a bright and zesty flavor.

FAQs (Frequently Asked Questions)

Q: Can I use frozen shrimp and scallops?
A: Yes, you can! Just be sure to thaw them completely before cooking and pat them dry to remove any excess moisture. This will help them sear properly and prevent them from becoming rubbery.

Q: How do I prevent the garlic from burning?
A: Keep the heat at medium and stir the garlic constantly. You only need to cook it for about 30 seconds until it becomes fragrant. As soon as you smell that wonderful garlic aroma, it’s ready for the next step.

Q: Can I make the Alfredo sauce ahead of time?
A: While it’s best to make the Alfredo sauce fresh for the best flavor and texture, you can prepare it up to a few hours in advance. Keep it warm in a saucepan over very low heat, stirring occasionally, and add a splash of milk or half-and-half if it thickens too much.

Q: What if my Alfredo sauce is too thick?
A: If your Alfredo sauce is too thick, simply add a little more half-and-half or milk until it reaches your desired consistency. Stir well to combine and heat through gently.

Q: How do I reheat leftover Fettuccine Alfredo with Garlic Shrimp and Scallops?
A: Reheat gently in a saucepan over low heat, stirring occasionally. Add a splash of milk or half-and-half to loosen the sauce. You can also microwave it in short intervals, stirring in between, but be careful not to overcook the seafood.

Final Thoughts

This Fettuccine Alfredo with Garlic Shrimp and Scallops is a truly decadent and satisfying meal that’s perfect for special occasions or any time you want to treat yourself. The creamy Alfredo sauce, combined with the tender shrimp and scallops, creates a symphony of flavors that will tantalize your taste buds. Don’t be afraid to experiment with different variations and substitutions to create your own signature version. I encourage you to try this recipe and share your feedback. And, if you are in the mood for some more seafood, try pairing this dish with a nice crab bisque to start!

Fettuccine Alfredo With Garlic Shrimp and Scallops Recipe