Oh my goodness, get ready for a flavor explosion with this Loaded Seafood Alfredo Pasta! This isn’t just any pasta dish; it’s a creamy, dreamy hug in a bowl that’s surprisingly easy to whip up. I remember the first time I made this for a dinner party – everyone was raving! It’s got that perfect balance of rich, velvety Alfredo sauce clinging to tender fettuccine, all loaded up with succulent shrimp, tender scallops, and briny mussels. Seriously, it tastes like you’re dining at a fancy Italian restaurant, but you made it yourself in your own kitchen. It’s pure comfort food, elevated!

Gather Your Ingredients for Loaded Seafood Alfredo Pasta

Alright, let’s get our shopping list together for this amazing seafood pasta! Trust me, having everything prepped makes the cooking process so smooth. You’ll want to grab about a pound of good quality fettuccine – the wider noodles really hold onto that luscious sauce. For our star seafood, aim for a pound of mixed shellfish. I usually go for a combo of plump shrimp, sweet scallops, and some briny mussels, but honestly, use whatever looks freshest! Make sure they’re cleaned and ready to go. You’ll also need a couple of tablespoons of good olive oil to get things started, and about four cloves of garlic, minced nice and fine so you get that lovely aroma throughout. The real magic happens with a cup of heavy cream – don’t skimp here, it’s key for that super creamy texture! And of course, we need half a cup of grated Parmesan cheese to melt into the sauce, plus a quarter cup of fresh parsley, chopped up for a pop of green and freshness. Oh, and don’t forget your salt and pepper; we’ll season it just right at the end!

Fettuccine Pasta

1 pound fettuccine pasta

Olive Oil

2 tablespoons olive oil

Mixed Seafood

1 pound mixed seafood (such as shrimp, scallops, and mussels), peeled and deveined if necessary

Garlic

4 cloves garlic, minced

Heavy Cream

1 cup heavy cream

Parmesan Cheese

1/2 cup grated Parmesan cheese

Fresh Parsley

1/4 cup chopped fresh parsley

Salt and Pepper

Salt and freshly ground black pepper, to taste

Crafting Your Perfect Loaded Seafood Alfredo Pasta

Alright, let’s get this incredible pasta party started! First things first, you’ll want to get your fettuccine cooking. Toss that pound of fettuccine into a big pot of generously salted boiling water and cook it according to the package directions. We’re aiming for that perfect al dente bite – tender but with just a little chew. Once it’s ready, drain it really well, but don’t rinse it! Tossing it with a tiny bit of olive oil can help prevent it from sticking together while we work on the rest. Set that aside for a moment.

Prepare the Pasta

Get a big pot of water boiling and don’t forget to salt it generously – it makes a world of difference! Cook your fettuccine until it’s perfectly al dente, just like the package says. Drain it well, give it a quick toss with a teaspoon of olive oil so it doesn’t clump up, and set it aside. Easy peasy!

Cook the Seafood

Now, let’s get that gorgeous seafood cooked. Grab a large skillet and heat up your 2 tablespoons of olive oil over medium-high heat. Once it’s shimmering, carefully add your mixed seafood. We’re talking shrimp, scallops, mussels – whatever you’ve got! Cook them just until they turn pink and opaque. Shrimp cook super fast, and scallops are only in there for a minute or two. You want to avoid overcooking them at all costs, or they’ll get tough. As soon as they’re done, scoop them out of the skillet and set them aside on a plate. We’ll add them back in later!

Sauté Aromatics

Into that same skillet, toss in your minced garlic. Keep the heat at medium now. We just want to cook that garlic until it smells amazing, you know, fragrant and slightly golden. This usually only takes about a minute, so watch it closely – burned garlic is no fun!

Create the Creamy Alfredo Sauce

Now for the creamy goodness! Pour that cup of heavy cream right into the skillet with the garlic. Let it come up to a gentle simmer. Stir in the grated Parmesan cheese, whisking until it’s all melted and smooth, creating that luscious Alfredo sauce. Let it bubble away for just a minute or two to thicken up slightly.

Combine and Coat

It’s time to bring it all together! Gently return your cooked seafood back into the skillet with the sauce. Then, add your drained fettuccine right in there too. Using tongs, toss everything together really well, making sure every strand of pasta and every piece of seafood is coated in that rich, creamy sauce. This is where the magic really happens!

Season and Finish

Almost there! Stir in your chopped fresh parsley for a burst of color and freshness. Now, taste it! Add salt and freshly ground black pepper until it’s just perfect for you. Give it one last good toss. And that’s it! Your decadent Loaded Seafood Alfredo Pasta is ready to be devoured.

Tips for an Exceptional Loaded Seafood Alfredo Pasta

Want to make this Loaded Seafood Alfredo Pasta absolutely sing? A few little tricks can take it from great to unforgettable! First off, when you’re picking out your seafood, go for the freshest you can find. Seriously, it makes a HUGE difference in taste. If you can’t find mussels or scallops, don’t sweat it! Just load up on extra shrimp; it’ll still be delicious. Another thing is the sauce – if it looks a little too thick when you’re making it, just stir in a tiny splash of the pasta cooking water or a little milk. It’ll loosen right up! And for the love of all things yummy, don’t overcook your seafood or your pasta! They cook so quickly, and mushy pasta or rubbery shrimp just won’t do. Keep a close eye on them!

Seafood Selection

When it comes to seafood, fresh is always best! Look for bright, plump shrimp and scallops. If you can’t find mussels, or just aren’t a fan, feel free to double up on the shrimp or add some calamari rings. It’s all about what you love!

Sauce Consistency

If your Alfredo sauce seems a bit too thick after adding the Parmesan, don’t panic! Just whisk in a tablespoon or two of the starchy pasta water you saved, or a little milk, until it reaches that perfect, silky consistency. It’ll coat the pasta beautifully then.

Timing is Key

This is super important: don’t overcook your seafood or your pasta! Shrimp and scallops cook in just a few minutes. You want them tender and juicy, not rubbery. Same goes for the pasta – al dente is the goal. Trust me, it makes all the difference in the final bite!

Frequently Asked Questions About Loaded Seafood Alfredo Pasta

Got questions about making this amazing Loaded Seafood Alfredo Pasta? I’ve got you covered! It’s super flexible, so don’t be afraid to make it your own.

Can I use different types of seafood?

Absolutely! This recipe is fantastic with all sorts of seafood. If mussels aren’t your jam, just add more shrimp or scallops. You could even throw in some cooked crab meat or lobster chunks if you’re feeling fancy! Just make sure whatever you use cooks quickly and doesn’t get tough.

How do I prevent the Alfredo sauce from becoming too thick?

Sometimes the sauce can get a little too thick, especially after you add the pasta. No worries! Just stir in a little bit of that reserved pasta water, a tablespoon at a time, until it loosens up to a nice, creamy consistency that coats everything perfectly. A splash of milk can also work in a pinch.

Is there a way to make this spicier?

Oh, definitely! If you like a little heat, add a pinch of red pepper flakes right along with the minced garlic. Let them sizzle for about 30 seconds until they’re fragrant. You could also add a swirl of your favorite hot sauce at the very end before serving. It adds a nice kick without overpowering that creamy seafood flavor.

Enjoying Your Loaded Seafood Alfredo Pasta

Alright, your masterpiece is ready! This Loaded Seafood Alfredo Pasta is best served piping hot, right out of the skillet. I love to garnish it with a little extra fresh parsley for that pop of green and a generous sprinkle of freshly grated Parmesan cheese – because, let’s be honest, you can never have too much cheese! For a simple and elegant pairing, a crisp green salad with a light vinaigrette is perfect to cut through that rich creaminess. Crusty bread for soaking up any extra sauce is also a must in my house! Serve it up in big bowls and watch everyone dig in with pure joy.

Storing and Reheating Leftover Loaded Seafood Alfredo Pasta

So, you have some glorious Loaded Seafood Alfredo Pasta left over? Lucky you! To store it, let it cool down a bit first, then pop it into an airtight container. It’ll keep well in the fridge for about 2-3 days. When you’re ready to reheat, the best way is gently on the stovetop. Put your leftovers in a skillet over low to medium heat. You might need to add a splash of milk or a little extra cream to loosen up that sauce – it can thicken when cold. Stir it often until it’s heated through. Avoid the microwave if you can; it can sometimes make the seafood a bit rubbery and the sauce less creamy. Enjoy your second helping!

Estimated Nutritional Information for Loaded Seafood Alfredo Pasta

Alright, let’s talk numbers! While every kitchen is a little different, here’s a general idea of what you’re getting in a generous serving of this decadent Loaded Seafood Alfredo Pasta. We’re looking at roughly 650 calories, with about 35g of fat (around 20g of that is saturated, thanks to that glorious cream and cheese!). You’ll also get about 50g of carbs from the pasta and a solid 30g of protein from all that delicious seafood. Keep in mind these are estimates and can totally change based on the specific ingredients you use!

Amazing Loaded Seafood Alfredo Pasta in 30 Mins

Author: jekof.com
Total Time: 35 minutes
Yield: 4 servings 1x
Diet: Vegetarian

Print Recipe

Description

A rich and creamy seafood pasta dish loaded with your favorite shellfish.

Ingredients

Scale

1 pound fettuccine pasta
2 tablespoons olive oil
1 pound mixed seafood (shrimp, scallops, mussels)
4 cloves garlic, minced
1 cup heavy cream
1/2 cup grated Parmesan cheese
1/4 cup chopped fresh parsley
Salt and pepper to taste

Instructions

Cook fettuccine according to package directions. Drain and set aside.
Heat olive oil in a large skillet over medium-high heat. Add mixed seafood and cook until pink and cooked through. Remove seafood from skillet and set aside.
Add minced garlic to the skillet and cook until fragrant, about 1 minute.
Pour in heavy cream and bring to a simmer. Stir in Parmesan cheese until melted and sauce is smooth.
Return the cooked seafood to the skillet. Add the cooked fettuccine and toss to coat.
Stir in chopped parsley. Season with salt and pepper to taste.

Notes

You can use any combination of seafood you like.
For a spicier dish, add a pinch of red pepper flakes with the garlic.
Garnish with extra parsley and Parmesan cheese before serving.

Prep Time: 15 minutes
Cook Time: 20 minutes
Category: Main Course
Method: Stovetop
Cuisine: Italian-American

Nutrition

Serving Size: 1 serving
Calories: 650
Sugar: 5g
Sodium: 700mg
Fat: 35g
Saturated Fat: 20g
Unsaturated Fat: 15g
Trans Fat: 0g
Carbohydrates: 50g
Fiber: 3g
Protein: 30g
Cholesterol: 150mg

Keywords: Seafood Alfredo Pasta, Creamy Pasta, Shrimp Pasta, Scallop Pasta, Mussel Pasta, Pasta Dinner