Best 3 Alfredo Seafood Fettuccine Recipes

Alfredo seafood fettuccine is a delectable pasta dish that tantalizes the taste buds with a creamy, rich Alfredo sauce, succulent seafood, and tender fettuccine noodles. This culinary masterpiece is perfect for a special occasion, a romantic dinner, or simply as a treat for yourself. The combination of flavors and textures creates a symphony of taste that will leave you craving for more. With a few simple ingredients and easy-to-follow steps, you can prepare this restaurant-quality dish in the comfort of your own home. So, gather your ingredients, put on your apron, and embark on a culinary adventure that will transport your taste buds to a world of pure bliss.

Here are our top 3 tried and tested recipes!

SEAFOOD FETTUCCINE ALFREDO

Seafood Fettuccine Alfredo image

I like to serve this lovely pasta, featuring scallops and shrimp, with crusty Italian bread. Sprinkled with tomato and parsley, this dish looks as mouthwatering as it tastes. -Jimmy Spellings, Oakland, Tennessee

Provided by Taste of Home

Categories Dinner

Time 30m

Yield 2 servings.

Number Of Ingredients 12

Ingredients

4 ounces uncooked fettuccine
1/4 pound uncooked medium shrimp, peeled and deveined
1/4 pound sea scallops, halved
2 tablespoons olive oil, divided
1 small shallot, chopped
1 garlic clove, minced
1/4 cup chicken broth
1/4 cup white wine or additional chicken broth
1 cup heavy whipping cream or half-and-half cream
1/2 cup grated Parmesan cheese
1 Roma tomato, diced
2 tablespoons minced fresh parsley

Steps:

Cook the fettuccine according to package directions. Meanwhile, in a large skillet, saute shrimp and scallops in 1 tablespoon oil for 3-5 minutes or until shrimp turn pink and scallops are opaque. Remove and keep warm. , In the same skillet, saute shallot in remaining oil until tender. Add garlic; cook 1 minute longer. Stir in broth and wine. Bring to a boil. Reduce heat; simmer, uncovered, for 6-8 minutes or until most of the liquid has evaporated. Stir in cream; cook, uncovered, over medium heat for 5 minutes or until thickened. , Drain fettuccine; stir into cream sauce. Add shrimp, scallops and cheese; toss to coat. Sprinkle with tomato and parsley.

Nutrition Facts : Calories 702 calories, Fat 34g fat (14g saturated fat), Cholesterol 179mg cholesterol, Sodium 728mg sodium, Carbohydrate 53g carbohydrate (10g sugars, Fiber 3g fiber), Protein 40g protein.

ALFREDO SEAFOOD FETTUCCINE

Alfredo Seafood Fettuccine image

This rich and creamy pasta dish with three types of seafood comes together in moments. "When I serve this entree to guests, friends say I shouldn't have worked so hard," says Renae Rossow of Union, Kentucky. "I never tell them what a breeze it is to assemble."

Provided by Taste of Home

Categories Dinner

Time 20m

Yield 4 servings.

Number Of Ingredients 7

Ingredients

8 ounces uncooked fettuccine
1 envelope Alfredo sauce mix
1 package (8 ounces) imitation crabmeat
6 ounces bay scallops
6 ounces uncooked medium shrimp, peeled and deveined
1 tablespoon plus 1-1/2 teaspoons butter
1/8 to 1/4 teaspoon garlic powder

Steps:

Cook fettuccine according to package directions. Meanwhile, prepare Alfredo sauce according to package directions. , In a large skillet, saute the crab, scallops and shrimp in butter for 2-3 minutes or until scallops are opaque and shrimp turn pink. Stir into Alfredo sauce. Season with garlic powder. Cook and stir for 5-6 minutes or until thickened. Drain fettuccine; top with seafood mixture.

Nutrition Facts :

SEAFOOD FETTUCCINE ALFREDO SUPREME

Seafood Fettuccine Alfredo Supreme image

Make and share this Seafood Fettuccine Alfredo Supreme recipe from Food.com.

Provided by Susan Scovill

Categories No Shell Fish

Time 45m

Yield 4-6 serving(s)

Number Of Ingredients 13

Ingredients

2 chicken bouillon cubes
1 cup water
1 cup butter
1 cup all-purpose flour
2 cups heavy cream
1 cup parmesan cheese, fresh-grated
2 garlic cloves, roasted
white pepper, fresh-grated
black pepper, fresh-grated
1/8 cup scallops
1/8 cup chopped tiger shrimp (but chunky)
1/8 cup calamari (sliced to spiral)
1 1/2-1 3/4 lbs fettuccine (regular and spinach)

Steps:

Dissolve bouillon in warm water; set aside.
Start pasta.
Melt butter over low heat.
Add peppers to taste and roasted garlic when butter has melted.
Do not allow garlic to brown more.
Gradually stir in flour.
While stirring, gradually add cream until blended.
Blend in bouillon.
Continue stirring on medium heat until thickened.
Add parmesan.
5 minutes before pasta is ready, slowly add prawns, calamari and then the scallops to sauce.
Stir until prawns are pink and calamari spirals.
Serve over hot fettuccine,lightly sprinkled with parmesan and garnish with parsley and a twisted slice of lemon.

Tips:

Use fresh seafood. This will give your dish the best flavor and texture.
Cook the seafood properly. Overcooked seafood is tough and chewy. Seafood should be cooked until it is opaque and flakes easily with a fork.
Use a good quality Alfredo sauce. A good sauce will make all the difference in the flavor of your dish.
Don't skimp on the cheese. Cheese is essential for a creamy, flavorful Alfredo sauce.
Serve the dish immediately. Alfredo sauce is best served immediately after it is made.

Conclusion:

Alfredo seafood fettuccine is a delicious and elegant dish that is perfect for a special occasion. It is easy to make and can be tailored to your own taste preferences. With a few simple tips, you can make a seafood Alfredo fettuccine that is sure to impress your friends and family.