I don’t know about you, but I really enjoy some good Alfredo pasta! So, today I am going to share how I make this extremely delicious and super easy seafood Alfredo pasta dish.
I have tried different Alfredo dishes at all kinds of restaurants. Some are very good and other times it really just tastes like they poured milk on some noodles. Personally, I like mine to be rich and creamy, not bland and runny. As with everything I make or eat, good flavor is of the utmost importance!
The great thing about this recipe is that not only is it possibly the best Alfredo I have ever had, but it also could not be any easier!
Last time I made this it was just for the two of us. We both ate our fill and had enough left over to each have some as a side dish with a small steak the next night. This amount could possibly feed four, but if you have good appetites or want any leftovers I would say it serves 2 to 3.
So, if you have a bigger family you can double or triple the recipe accordingly (and use a much bigger pan).
To prepare for this meal you are going to need:
- A regular 16 oz container of Heavy Whipping Cream
- 1/.2 stick of butter
- 3 cloves of minced garlic (or more if you love garlic!)
- 1/2 tablespoon olive oil
- a little salt
- 1/4 tsp pepper
- 1/4 cup shredded Parmesan cheese (you can double this if you love Parmesan)
- About 3/4 pound of medium-sized cooked shrimp from the deli (or you can precook raw shrimp if you like)
- a can of chopped clams (or cooked fresh clams if you prefer)
- 1/8 cup chopped Italian parsley (or regular parsley- it’s mostly for color)
- fresh or canned scallops (optional)
- 1 lb box of fettuccine
Other than mincing up some garlic there is basically no prep involved in this meal (unless you choose to buy raw seafood and cook it yourself, which I have done in the past, but it’s not necessary). The crazy thing is that even though it so amazingly easy, when its done it tastes like a master chef came to your house and made you an elegant dinner!
If you chose to purchase raw shrimp and clams (and/or scallops) you will need to precook those. Make sure not to over cook them. You definitely do not want dry and rubbery seafood tainting your delicious Alfredo sauce.
Otherwise, just make sure you have your shrimp nearby and drain the can of clams.
Cooking it up
The sauce will take about 12 minutes to cook from beginning to end, so you want to have your water boiling for your pasta about the same time you start your sauce.
Start cooking your noodles.
In a medium saucepan over medium heat- melt your butter. Once it is melted add the garlic and cream and a 1/4 teaspoon of pepper. I would hold off on any salt till later and just add some if you think it needs a little.
Let it get to a soft boil on medium then turn it down to a medium low and let it simmer for about 7 minutes.
Then turn it down to low and stir in the Parmesan cheese. I only use about a 1/4 cup because I don’t like the flavor of Parmesan to be overwhelming, but feel free to use more if you are a big fan of it. Keep stirring for about 2 minutes or so to incorporate the cheese. I like to make sure it is melted into it as much as possible so that the flavor just blends into that creamy texture.
Your noodles should be about done now. You want to make sure you drain them really well or it will water down your sauce.
Then at this point I take my noodles, shrimp, clams (and scallops if you have them) and parsley and mix it in the pan with the sauce. The heat from the noodles and the sauce should warm up the seafood sufficiently. They are already cooked so you do not want to cook them at all.
And there you go! Now you are ready to plate it up. I like to serve it with a wedge of lemon. You could also easily add a nice garlic crostini to this meal with ease.
Spicing it up
As you know, I like things spicy! I mean that’s why I created this website after all.
The easiest way to give this some heat to this easy seafood Alfredo recipe without altering the flavor too much is to cook some hot pepper powder into the sauce. You can add it when you added the cream. Cayenne powder is always a good option. It isn’t super spicy, but gives it a little something. It is also very inexpensive and they sell it every grocery store. The only thing I don’t like about cayenne in this recipe is that it can change the color of the sauce, depending on how much you use.
If you use a habanero dust it may be a little spicier than cayenne, but the color will blend in better.
If you don’t want to spice up the whole dish, and you just want to add some heat for yourself you can also just sprinkle some of that pepper dust on only your serving, or you can try some hot sauce.
A good hot sauce for this would be something with a light flavor but good spice levels. Marie Sharp’s Habanero Pepper Sauce or Trader Joe’s Habanero Hot Sauce would be my top picks. They both are very spicy, have a mild taste, and would pair really well, especially with the shrimp.
I really hope you enjoy this recipe as much as we do!
If you have any questions, comments, or suggestions please let me know in the comment section below.