Olive Garden Seafood Alfredo Recipe
A plate of seafood alfredo is always a good idea, especially when the sauce is homemade!The key to a smooth and creamy sauce is using fresh Parmesan and stirring constantly to keep it from breaking.I always season the shrimp and scallops lightly before cooking them, so they stand out against the rich pasta.A little bit of pasta water mixed into the sauce keeps it from getting too thick and helps it cling to every strand.Instead of just tossing the seafood in at the end, I like to let it simmer for a minute in the sauce to soak up more flavor.
Ingredients
- 12 oz. Fettuccine Pasta
- 1 lb Shrimp peeled and deveined
- 1/2 lb Scallops
- 1/2 lb Mussels cleaned
- 4 Tbsp Unsalted Butter
- 2 cups Heavy Cream
- 1 cup Parmesan Cheese grated
- 2 cloves Garlic minced
- Salt and Pepper to taste
Instructions
- Cook the fettuccine pasta according to package instructions.
- Drain and set aside.
- In a large skillet, melt 2 tablespoons of butter over medium heat.
- Sauté the garlic until fragrant.
- Add the shrimp, scallops, and mussels to the skillet.
- Cook until the shrimp turns pink and the mussels open.
- Remove the seafood and set aside.
- In the same skillet, add the remaining butter and heavy cream.
- Bring to a gentle simmer, then gradually stir in the Parmesan cheese until smooth.
- Toss the cooked pasta with the Alfredo sauce and seafood.
- Season with salt and pepper to taste.
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