seafood fettuccine alfredo
A rich and creamy seafood fettuccine alfredo loaded with tender shrimp, Parmesan, and fresh herbs for a comforting, restaurant-style pasta dish ready in minutes.
Ingredients
For the Pasta
- 12 oz 340g fettuccine
- Salt for boiling water
For the Seafood Alfredo Sauce
- 1 lb 450g shrimp (peeled & deveined)
- 2 tbsp butter
- 1 tbsp olive oil
- 3 cloves garlic minced
- 1 cup heavy cream
- 1 cup whole milk
- ¾ cup grated Parmesan cheese
- 1 tbsp lemon juice
- Salt and pepper to taste
- Fresh parsley chopped (for garnish)
Instructions
Cook the Fettuccine:
- Bring a large pot of salted water to a boil. Cook fettuccine according to package instructions. Drain and set aside.
Cook the Shrimp:
- Heat olive oil and 1 tbsp butter in a large skillet over medium heat. Add shrimp and cook 2–3 minutes per side until pink. Remove and set aside.
Make the Alfredo Base:
- In the same skillet, melt the remaining 1 tbsp butter. Add minced garlic and sauté for 30 seconds.
Add Cream & Milk:
- Pour in the heavy cream and milk. Bring to a gentle simmer.
Add Cheese & Seasoning:
- Stir in Parmesan, salt, pepper, and lemon juice. Simmer 3–4 minutes until slightly thickened.
Combine:
- Add the cooked shrimp back into the sauce. Stir to coat.
Add Pasta:
- Toss the fettuccine into the sauce until fully coated and glossy.
Serve:
- Sprinkle with fresh parsley and extra Parmesan.
Notes
- Don’t overcook shrimp: They become rubbery — remove as soon as they turn pink.
- Cream thickness: If too thick, add a splash of milk; if too thin, simmer a bit longer.
- Seafood variations: Add scallops, crab meat, or mussels for a richer seafood mix.
- Make it lighter: Replace half the cream with milk or use half-and-half.
- Best served immediately: Alfredo sauce thickens as it cools.