Creamy Shrimp, Lobster and Scallop Alfredo
Recipe DetailsPrep Time: 15 minutesCook Time: 25 minutesTotal Time: 40 minutesServings: 4Cuisine: Italian-AmericanCourse: Main CourseDifficulty: EasyIngredients12 oz fettuccine½ lb large shrimp, peeled and deveined½ lb sea scallops, side muscles removed8 oz cooked lobster meat, cut into bite-sized chunks1 tbsp olive oil3 tbsp butter, divided4 garlic cloves, minced1 tsp Italian seasoning¾ tsp salt, divided½ tsp black pepper1½ cups heavy cream½ cup seafood broth or chicken broth1¼ cups freshly grated Parmesan cheese¼ tsp red pepper flakes (optional)2 tbsp chopped fresh parsley1 tbsp fresh lemon juiceInstructionsBring a large pot of salted water to a boil. Cook the fettuccine until al dente according to the package directions. Reserve ½ cup of pasta water, then drain.Pat the shrimp and scallops dry. Season them with the Italian seasoning, ½ teaspoon salt, and black pepper.Heat the olive oil and 1 tablespoon butter in a large skillet over medium-high heat. Sear the scallops for about 2 minutes per side until golden. Remove and set aside.Add the shrimp to the same skillet and cook for 1–2 minutes per side until pink and opaque. Transfer to the plate with the scallops.Reduce the heat to medium. Melt the remaining 2 tablespoons butter, then sauté the minced garlic for about 1 minute until fragrant.Stir in the heavy cream and seafood broth. Bring to a gentle simmer, then gradually whisk in the Parmesan cheese until the sauce is smooth and creamy.Fold in the cooked lobster meat and heat for 2–3 minutes.Add the cooked fettuccine, shrimp, and scallops to the skillet. Toss gently until everything is evenly coated in the Alfredo sauce. If needed, stir in a splash of the reserved pasta water to loosen the sauce.Finish with lemon juice, chopped parsley, and red pepper flakes if desired. Serve immediately with extra Parmesan cheese.NotesUse freshly grated Parmesan for the smoothest Alfredo sauce.Dry the shrimp and scallops thoroughly before searing to achieve a golden crust.Avoid overcooking the seafood to keep it tender and juicy.Reserve pasta water to adjust the sauce consistency if it becomes too thick.Recipe TipsFor extra flavor, add sautéed mushrooms or baby spinach.A squeeze of fresh lemon brightens the rich, creamy sauce.Serve with garlic bread and a crisp Caesar salad for a complete meal.StorageStore leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop over low heat with a splash of cream or milk until warmed through.Nutrition (Approximate Per Serving)Calories: 760Protein: 46gCarbohydrates: 47gFat: 42gSaturated Fat: 23gCholesterol: 285mgSodium: 890mgFiber: 3gSugar: 4gCalcium: 35% DV