Best 5 Fettucine Seafood Alfredo Recipes

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**Fettuccine Seafood Alfredo: A Journey of Creamy Indulgence**

Prepare to embark on a culinary adventure with our exquisite Fettuccine Seafood Alfredo, a harmonious blend of tender seafood, luscious Alfredo sauce, and perfectly cooked fettuccine. Dive into a symphony of flavors as succulent shrimp, tender scallops, and flaky fish mingle effortlessly with a rich, indulgent Alfredo sauce, creating a creamy embrace for every bite. The addition of vibrant vegetables adds a touch of freshness and color, while a sprinkling of Parmesan cheese lends a nutty, savory finish.

**Explore a Trio of Culinary Delights**

Our Fettuccine Seafood Alfredo is not just one recipe; it's a gateway to a trio of culinary experiences. Choose from the classic Fettuccine Seafood Alfredo, a vegetarian delight with succulent vegetables taking center stage, or a gluten-free variation that caters to dietary preferences without compromising on taste. Each recipe offers its own unique charm, ensuring a satisfying meal for every palate.

**Classic Fettuccine Seafood Alfredo: A Timeless Masterpiece**

The classic Fettuccine Seafood Alfredo stands as a testament to culinary excellence. A luscious Alfredo sauce, crafted from a blend of butter, heavy cream, Parmesan cheese, and seasonings, envelops tender shrimp, scallops, and fish, creating a symphony of flavors and textures. Served over perfectly cooked fettuccine, this dish epitomizes comfort and indulgence.

**Vegetable Fettuccine Alfredo: A Symphony of Colors and Flavors**

For those seeking a vegetarian delight, our Vegetable Fettuccine Alfredo offers a vibrant and flavorful alternative. Crisp broccoli, tender zucchini, and succulent mushrooms take the spotlight in this rendition, sautéed to perfection and tossed in a creamy Alfredo sauce. The result is a colorful, nutrient-rich dish that satisfies both the palate and the senses.

**Gluten-Free Fettuccine Alfredo: A Culinary Symphony for All**

Our gluten-free Fettuccine Alfredo caters to those with dietary restrictions, ensuring that everyone can savor this culinary masterpiece. Gluten-free fettuccine, made from alternative flours like brown rice or quinoa, provides a delicious and nutritious base for the creamy Alfredo sauce and tender seafood or vegetables. This variation allows individuals with gluten sensitivities or Celiac disease to indulge in the joys of Fettuccine Seafood Alfredo without compromise.

Embark on a culinary odyssey with our Fettuccine Seafood Alfredo, a journey of creamy indulgence that caters to diverse tastes and dietary preferences. From the classic seafood delight to the vibrant vegetarian option and the gluten-free variation, each recipe promises a unique and unforgettable culinary experience.

Here are our top 5 tried and tested recipes!

SHRIMP FETTUCCINE ALFREDO



Shrimp Fettuccine Alfredo image

This take on a classic Italian-American recipe is super easy to make. Slightly reducing the cream and adding a hefty dose of cheese means you don't have to use flour to thicken the sauce.

Provided by Food Network Kitchen

Categories     main-dish

Time 25m

Yield 4 servings

Number Of Ingredients 9

Kosher salt
12 ounces fettuccine
Olive oil, for tossing
3/4 pound large shrimp (about 16), peeled and deveined, tails removed
Freshly ground black pepper
1 stick (8 tablespoons) unsalted butter
2 cups heavy cream
2 pinches freshly grated nutmeg
1 1/2 cups freshly grated Parmigiano-Reggiano cheese

Steps:

  • Bring a large pot of water to a boil, and salt generously. Add the pasta, and boil according to package directions until al dente, tender but still slightly firm. Strain, and toss with a splash of oil.
  • Meanwhile, arrange the shrimp in a single layer on a large pie pan or paper plate, and pat them with a paper towel until completely dry. Season with salt and pepper.
  • Heat a large skillet over medium heat, and add 2 tablespoons of the butter. When the butter melts, raise the heat to medium-high, and invert the plate of shrimp over the skillet so the shrimp fall into the pan all at once. Cook the shrimp, without moving them, until the underside is pink, 1 to 2 minutes. Flip the shrimp, and cook until fully pink and cooked through, about 2 minutes more. Transfer the shrimp to a bowl.
  • Reduce the heat to medium, and add the remaining 6 tablespoons butter. Scrape the bottom of the skillet with a wooden spoon to release any browned bits. When the butter has mostly melted, whisk in the cream and nutmeg and bring to a simmer, then cook for 2 minutes. Lower the heat to keep the sauce warm.
  • Whisk the Parmigiano-Reggiano into the sauce. Add the shrimp and cooked pasta, and toss well. Season with salt and pepper. Serve hot in heated bowls.

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

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.

SEAFOOD FETTUCCINE



Seafood Fettuccine image

This is a basic alfredo sauce, but with less fat and calories than most. Use your favorite seafood or chicken - both work very well with this recipe.

Provided by LAQ1013

Categories     Seafood     Shellfish     Scallops

Time 35m

Yield 8

Number Of Ingredients 10

1 (16 ounce) package dry fettuccine noodles
1 ½ tablespoons butter or margarine
1 cup chopped green onions
4 garlic cloves, peeled and minced
1 pound medium shrimp - peeled and deveined
1 pound sea scallops
2 cups half-and-half cream
1 cup freshly grated Parmesan cheese
salt and pepper to taste
2 tablespoons cornstarch

Steps:

  • Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain.
  • Melt butter in a large, non-stick skillet over medium-high heat. Stir in onions and garlic, and cook for 1 minute. Add shrimp and scallops, stirring to combine, and cook 3 minutes more. Reduce heat to medium-low.
  • Pour half-and-half, salt, and pepper into the pan and bring to a simmer, stirring constantly. Do not boil. Gradually sprinkle 1/2 cup Parmesan cheese over seafood mixture and continue stirring another minute. Remove from heat.
  • Toss cooked pasta into the pan, coating thoroughly. Sprinkle with remaining Parmesan cheese, and serve.

Nutrition Facts : Calories 496.8 calories, Carbohydrate 52.7 g, Cholesterol 157.6 mg, Fat 14.3 g, Fiber 2.9 g, Protein 37.7 g, SaturatedFat 7.8 g, Sodium 750.5 mg, Sugar 1.3 g

SHRIMP ALFREDO



Shrimp Alfredo image

Instead of buying a jar of Alfredo sauce, make it from scratch with this simple recipe. The garlic aroma will call your family to the table.

Provided by Taste of Home

Categories     Dinner

Time 30m

Yield 4 servings.

Number Of Ingredients 8

8 ounces uncooked fettuccine
1/4 cup butter, cubed
1-1/2 cups heavy whipping cream
1 pound cooked medium shrimp, peeled and deveined
3/4 cup grated Parmesan cheese
1 garlic clove, minced
1/4 teaspoon pepper
1 teaspoon minced fresh parsley

Steps:

  • Cook fettuccine according to package directions. Meanwhile, in a large saucepan, melt butter over medium heat. Stir in cream. Bring to a gentle boil. Reduce heat; simmer, uncovered, for 3 minutes, stirring constantly. , Add the shrimp, cheese, garlic and pepper; cook and stir until heated through. Drain fettuccine; toss with shrimp mixture. Sprinkle with parsley.

Nutrition Facts : Calories 794 calories, Fat 52g fat (31g saturated fat), Cholesterol 337mg cholesterol, Sodium 616mg sodium, Carbohydrate 44g carbohydrate (5g sugars, Fiber 2g fiber), Protein 39g protein.

SHRIMP FETTUCCINE ALFREDO



Shrimp Fettuccine Alfredo image

This is a very simple recipe and it tastes divine! My sister and I were trying to come up with the perfect Alfredo recipe and we found it.

Provided by MAMATIFF

Categories     World Cuisine Recipes     European     Italian

Time 40m

Yield 6

Number Of Ingredients 8

1 pound fettuccini pasta
1 tablespoon butter
1 pound cooked shrimp - peeled and deveined
4 cloves garlic, minced
1 cup half-and-half
6 tablespoons grated Parmesan cheese
1 tablespoon chopped fresh parsley
salt to taste

Steps:

  • Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain.
  • In a large skillet, cook and stir shrimp and garlic in the butter for about one minute. Pour in half and half; stir. Sprinkle Parmesan cheese in one tablespoon at a time, stirring constantly. After all Parmesan is added, mix in parsley and salt. Stir frequently making sure it does not boil. Sauce will take a while to thicken.
  • When sauce has thickened, combine with cooked pasta noodles; serve hot.

Nutrition Facts : Calories 440.2 calories, Carbohydrate 57.7 g, Cholesterol 172 mg, Fat 10.6 g, Fiber 2.6 g, Protein 29.2 g, SaturatedFat 5.6 g, Sodium 280.7 mg, Sugar 2.7 g

Tips:

  • Fresh Seafood: For the best flavor, use fresh seafood. If using frozen seafood, thaw it properly before cooking.
  • Quality Ingredients: Use high-quality ingredients for the best results. This includes using good quality fettuccine pasta, Alfredo sauce, and seafood.
  • Cook the Seafood Properly: Seafood should be cooked until it is opaque and cooked through. Overcooking can make it tough and rubbery.
  • Use a Large Pan: Use a large pan to cook the seafood and sauce. This will help to prevent overcrowding and ensure that the seafood cooks evenly.
  • Season to Taste: Season the sauce and seafood to taste. You may need to add more salt, pepper, or garlic powder depending on your preferences.
  • Serve Immediately: Serve the fettuccine Alfredo with seafood immediately after it is cooked. This will help to ensure that the pasta is hot and the seafood is still tender.

Conclusion:

Fettuccine Alfredo with Seafood is a delicious and easy-to-make dish that is perfect for any occasion. With a few simple tips, you can create a restaurant-quality meal at home. So next time you're looking for a quick and easy dinner, give this recipe a try. You won't be disappointed!

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