This delicious seafood pasta features a homemade alfredo sauce and fresh shrimp, sea scallops, and crab.
1 1/2 tablespoons butter
1 cup chopped green onions
4 garlic cloves, minced
1 pound medium shrimp, peeled
1 pound sea scallops
2 cups half-and-half
1/2 teaspoon salt
1/4 teaspoon black pepper
1/2 pound lump crabmeat, shell pieces removed
3/4 cup (3 ounces) grated fresh Parmesan cheese, divided
8 cups hot cooked fettuccine (about 1 pound uncooked pasta)
1/4 cup chopped fresh parsley
How to Make It
Melt butter in a 12-inch nonstick skillet over medium-high heat. Add onions and garlic; sauté 1 minute or until tender. Add shrimp and scallops; sauté 3 minutes or until done. Reduce heat to medium-low.
Add half-and-half, salt, pepper, and crabmeat; cook 3 minutes or until thoroughly heated, stirring constantly (do not boil). Gradually sprinkle 1/2 cup cheese over seafood mixture, stirring constantly; cook 1 minute, stirring constantly. Remove from heat. Combine pasta and seafood mixture in a large bowl. Top each serving with 1 1/2 teaspoons cheese and 1 1/2 teaspoons parsley.
The sauce is like a traditional alfredo, with no flour or other thickener. Don't worry if it looks thin. It's the perfect consistency for coating the pasta. Pat the shrimp and scallops dry before cooking with paper towels so they don't dilute the sauce.
Made this dish for Christmas Eve dinner when my family traditional enjoyed the Feast of the 7 Fishes. Since their was only 2 of us, I halved the recipe. Flavors were terrific. Sauce was a bit thin but I did add my cooked pasta to the sauce and it thickened a bit. May decrease the half and half next time.
This is an elegant and slightly decadent dish. Best for special occasions or for guests. The sauce is thin, even after patting the shrimp and scallops dry, but very flavorful. Next time I will splurge for more premium cheese.
I have made this for the past few Christmas Eves. Based on a reader comment and noticing the sauce adheres to the noodles well the second day, I made the sauce, added hot noodles to same pan...left it sit 10-15 minutes. Noodles absorbed some sauce, was not soupy. A very impressive, flavorful, fast and easy recipe. with asparagus spears and Cherries in the Snow dessert, it is my go to Christmas Eve dinner...no stress. Perfect results.