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Seafood Fettuccine Alfredo

a bowl of homemade seafood fettuccine alfredo made with shrimp and scallops, sprinkled with parsley
  • Serves:  6
  • Prep Time:  15 min
  • Cook Time:  20 min

Ingredients

  • 1 pound fettuccine
  • 10 tablespoons unsalted butter, cut into 10 pieces
  • 2 tablespoons extra-virgin olive oil
  • 3 garlic cloves, minced
  • ¾ teaspoon garlic powder
  • ¼ teaspoon ground nutmeg
  • 1 teaspoon kosher salt
  • ¼ teaspoon freshly cracked black pepper
  • 1 pound large shrimp, peeled,deveined, tails removed
  • 1 pound bay scallops
  • 1½ cups heavy whipping cream, room temperature
  • 5 ounces freshly grated Parmesan cheese (about 2 cups)
  • Minced fresh flat leaf parsley, for serving

Method

  1. Bring a large pot of salted water to a boil. Add the fettuccine and cook until al dente according to the package instructions. Drain and toss with 1 tablespoon of the olive oil.

  2. Meanwhile, heat the remaining 1 tablespoon of olive oil and 2 tablespoons of the butter in a large nonstick skillet over medium-high heat. Once the butter melts, add in the garlic, garlic powder, nutmeg, salt, and pepper, and cook, stirring, until fragrant, about 1 minute.

  3. Add the shrimp and scallops and cook, undisturbed, until opaque, 1-2 minutes per side. Add the remaining 8 tablespoons of butter to the skillet and cook, stirring occasionally, until butter is melted. Increase the heat to high and gradually stir in the heavy cream. Bring to a simmer, then add the parmesan; cook, stirring, until incorporated, about 2 minutes. Reduce the heat to medium low and cook, stirring, until thickened, about 4 minutes more.

  4. Add the fettuccine and toss to coat. Divide among 6 bowls and sprinkle with parsley. Serve immediately.