This Creamy Shrimp and Scallop Fettuccine Alfredo is one of my favorite pasta dishes. Besides, being loaded with plenty of shrimp and scallop this is a seafood lover’s delight! However, with a little preparation, this can be an easy dish to make. Served with a green salad and bathe in fettuccini noodles with lots of crusty bread this is considered really good eats!
Pasta is always a winner in my household. It can be such a playful food with which most kids love. Also, providing a romantic meal for a date night for your favorite person. In other words, Creamy Shrimp and Scallop Fettuccine Alfredo foots the bill to be a fun as well as a romantic meal.
The Alfredo sauce is creamy and delicious. It’s filled with lots of cheese, butter, and heavy cream, it’s not the time to be counting calories. Another comforting dish you might want to try is my Coastal Seafood Linguine.
Who Invented Fettuccine Alfredo?
Fettuccine Alfredo was invented by Alfredo di Leio in 1892 in Rome according to his family. The dish consists only of three ingredients fettuccine, Parmesan cheese, and butter. What makes the dish creamy? Now, it’s thought that the pasta being tossed in a small amount of pasta water provides the dish creamy texture.
Now, back in 1922, Alfredo Fettuccine became popular in the United States. Then, American restaurants popularized the dish with its own rendition of Alfredo fettuccine. For instance, the use of heavy cream, whip cream, and milk was used to make their sauce creamy. Not to mention the use of various pastas that were substituted in the dish.
How To Make Creamy Shrimp and Scallop Alfredo?
- Cook fettuccine noodles until al dente, according to the package directions. Drain and set aside.
- Season the shrimp and scallop with salt and pepper. In a large skillet heat two tablespoons butter. Sauté the shrimp, scallop, and parsley for two minutes until shrimp turns pink. Remove the shrimp and scallop from the skillet and set aside in a bowl.
- In the same skillet add the remaining butter, cooking the garlic until soft and fragrant.
- Add the flour to the skillet and whisk until smooth, removing all lumps from the flour, approximately 2 minutes. Next, add the heavy cream to the skillet while constantly whisking to prevent lumps from forming. Keep the heat low to prevent the sauce from sticking to the pan. Add the grated Parmesan cheese, nutmeg salt, and pepper to taste, whisk until combined. Continue whisking until the sauce has thickened, 5 to 8 minutes. Add the pasta and seafood back to the skillet. Toss several times, if the sauce thickens too much thin it with a little pasta water or cream.
Shrimp and scallops are my favorite way to enjoy Fettuccine Alfredo sauce. However, you can add chicken, broccoli, spinach, asparagus, or just enjoy the pasta and sauce.
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- 1 box Fettuccine pasta (or pasta of your choice)
- 1 lb. jumbo shrimp, peeled and deveined
- ½ lb. medium scallops
- 1 tbsp. fresh parsley, chopped
- ½ tsp. salt
- 1 tsp. cracked pepper
- 2 tbsp. butter
- 2 cloves garlic, minced
- 1 tsp. oregano
- 1 tsp. Old Bay seasoning
- 3 tbsp. butter
- 2 tbsp. flour
- 1-1/2 cup Parmesan cheese (add more to garnish the dish)
- 2 cups heavy cream
- 1 cup milk/ pasta water
- ½ tsp. pepper
- 1 tsp. nutmeg
- Cook fettuccine noodles until al dente, according to the package directions. Drain and set aside.
- Season the shrimp and scallop with salt and pepper. In a large skillet heat two tablespoons butter. Sauté the shrimp, scallop, and parsley for two minutes until shrimp turns pink. Remove the shrimp and scallop from the skillet and set aside in a bowl.
- In the same skillet add the remaining butter, cooking the garlic until soft and fragrant.
- Add the flour to the skillet and whisk until smooth, removing all lumps from the flour, approximately 2 minutes. Next, add the heavy cream to the skillet while constantly whisking to prevent lumps from forming, another 3 minutes. Keep the heat low to prevent the sauce from sticking to the pan. Add the grated Parmesan cheese, nutmeg, oregano, Old Bay seasoning, salt, and pepper to taste, whisk until combined. Continue whisking until the sauce has thickened, 5 to 8 minutes. Add the pasta and seafood back to the skillet. Toss several times, if the sauce thickens too much thin it with a little pasta water or milk.
