Seafood Fettuccine Alfredo

From Blue Highlands · Public · On Public Sep 2026

Prep 15 min · Cook 20 min · 6 servings · ~596 cal / serving

Zoom in on your fork twirling strands of creamy fettuccine noodles. It gets better, because there’s juicy shrimp and scallops on your plate too!

Ingredients

Steps show what you need as you go — cook-assist built into the recipe.

1
Bring a large pot of salted water to a boil
1 lb fettuccine2 tbsp olive oil
1a
Add the fettuccine and cook until al dente according to the package instructions
1 lb fettuccine
1b
Drain and toss with 1 tablespoon of the olive oil
2 tbsp olive oil
2
Meanwhile, heat the remaining 1 tablespoon of olive oil and 2 tablespoons of the butter in a large nonstick skillet over medium-high heat. Once the butter melts, add in the garlic, garlic powder, nutmeg, salt, and pepper, and cook, stirring, until fragrant, about 1 minute
10 tbsp unsalted butter2 tbsp olive oil3 clove garlic, minced¾ tsp garlic powder¼ tsp ground nutmeg1 tsp salt
3
Add the shrimp and scallops and cook, undisturbed, until opaque, 1-2 minutes per side
10 tbsp unsalted butter1 lb shrimp, peeled1 lb scallops1½ cup heavy cream
3a
Add the remaining 8 tablespoons of butter to the skillet and cook, stirring occasionally, until butter is melted. Increase the heat to high and gradually stir in the heavy cream
10 tbsp unsalted butter1½ cup heavy cream
3b
Bring to a simmer, then add the parmesan
3c
Cook, stirring, until incorporated, about 2 minutes
3d
Reduce the heat to medium low and cook, stirring, until thickened, about 4 minutes more
4
Add the fettuccine and toss to coat. Divide among 6 bowls and sprinkle with parsley
1 lb fettuccineparsley, minced
4a
Serve immediately

Estimated per serving

596calories

Protein

29 g

Carbs

3.3 g

Fat

53 g

Sat. fat 31 g · Fiber 0 g · Sugar 2 g · Sodium 619 mg · Cholesterol 283 mg

Based on 7 of 12 ingredients