Ingredients:

  • 12 oz (340 g) fettuccine pasta
  • 1 lb (450 g) mixed seafood (a combination of peeled and deveined large shrimp, sea scallops, and small mussels or calamari rings; adjust as desired)
  • 2 tablespoons olive oil
  • 2 tablespoons unsalted butter
  • 4 garlic cloves, minced
  • 1 cup heavy cream
  • ½ cup low-sodium chicken broth (or seafood broth for extra flavor)
  • 1 cup freshly grated Parmesan cheese
  • 1 teaspoon salt (adjust to taste)
  • ½ teaspoon freshly ground black pepper
  • ½ teaspoon red pepper flakes (optional, for a touch of heat)
  • Zest and juice of ½ lemon
  • 2 tablespoons chopped fresh parsley (for garnish)

Instructions:

  1. Bring a large pot of salted water to a boil. Add the fettuccine and cook until al dente (10-12 minutes). Drain and reserve ½ cup of pasta water.
  2. Pat the seafood dry with paper towels. In a large skillet, heat 1 tablespoon olive oil over medium-high heat. Sear the seafood for 2-3 minutes per side until lightly golden. Remove and set aside in a warm bowl.
  3. In the same skillet, lower the heat to medium and add 2 tablespoons butter and the remaining 1 tablespoon olive oil. Add the minced garlic and sauté for 1 minute until fragrant. Pour in the heavy cream and chicken broth, stirring well. Let it simmer for 3-4 minutes until slightly thickened.
  4. Gradually whisk in the grated Parmesan cheese until the sauce is smooth and creamy. Season with salt, black pepper, and red pepper flakes, then stir in the lemon zest and juice.
  5. Add the drained fettuccine to the sauce, tossing gently. If the sauce is too thick, add a few tablespoons of the reserved pasta water. Return the cooked seafood to the pan and heat through for about 2 minutes on low heat.
  6. Taste and adjust the seasonings if necessary. Transfer the Seafood Alfredo to serving plates, garnish with chopped parsley, and serve immediately.