Easiest Seafood Alfredo
A quick and easy seafood pasta dish combining creamy Alfredo sauce with marinated seafood or shrimp.
Equipment
- Large saucepan
- Measuring cups
- Measuring spoons
- Colander
Ingredients
- ¼ c Butter (60ml)
- 1 Garlic clove, minced
- 1 ½ c Heavy cream (360ml)
- 1 ½ c Parmesan (150g), finely grated
- ½ teaspoon Fresh finely ground pepper
- 2 tablespoon Dry white wine or lemon juice (30ml) or 2 teaspoons lemon juice
- 2 containers Sardo Marinated Seafood Salad or Shrimp drained
- 4 c Cooked fettuccini or other long pasta (360g), cooked, 1/2 c (120ml) water reserved
- ½ c Parsley (15g), roughly chopped plus more for garnish
- Salt to taste
- Pepper to taste
Instructions
- Start by melting the butter in a skillet over medium heat. Let it get bubbly, then add the minced garlic so you can smell that amazing aroma. Be careful not to let the garlic brown too much, as it can turn bitter.
- Pour in the heavy cream and sprinkle in the Parmesan, stirring constantly until everything is well combined and creamy. You will know it is ready when the sauce thickens slightly and starts to coat the back of a spoon. Avoid letting it boil, though, or your sauce might separate.
- Add your Sardo Marinated Seafood Salad or shrimp to the creamy mixture and let it warm through. The seafood should be heated but not overcooked, keeping it tender and delicate. Watch out—if you leave it too long, you might end up with rubbery seafood.
- Toss in the cooked fettuccini and gradually add some reserved pasta water until you reach your desired sauce consistency. It should look glossy and cling to the pasta nicely. If you skip adding water, the sauce might turn too thick and clumpy.
- Sprinkle in the finely ground pepper along with salt to taste, mixing well. Then, fold in the roughly chopped parsley for a fresh finish. Do not forget to save some parsley for garnish! Taste and adjust as needed.
Notes
Store leftovers in an airtight container in the fridge for up to 2 days.
Use real Parmesan cheese for a restaurant-quality flavor.
If sauce is too thick, gradually incorporate reserved pasta water until you achieve the desired consistency.
When you notice bland flavors, try adjusting with a bit more salt, pepper, or a splash of lemon juice for brightness.
If pasta becomes overcooked, remember to aim for al dente next time and save some cooking water for the sauce.
When preparing seafood fettuccine without fresh ingredients, marinated seafood is a great time-saver for busy weeknights.
Reheat gently in a skillet over low heat, adding a splash of water or cream to loosen the sauce as needed.
Serve with crusty bread for mopping the sauce. Pair with a light green salad dressed with vinaigrette. Complement with white wine like a crisp Sauvignon Blanc.
Replace marinated seafood with grilled chicken for a different protein.
Use whole wheat fettuccine for a healthier version.
Add vegetables like spinach or peas for added nutrients.