Ingredients:

  • 1 cup (240ml) heavy cream
  • 1/2 cup (120g) unsalted butter
  • 1 cup (100g) grated Parmesan cheese
  • 2 cloves garlic, minced
  • Salt and black pepper, to taste
  • 8 ounces (225g) fettuccine pasta
  • 1 cup (150g) shrimp, peeled and deveined
  • 1 cup (150g) scallops
  • 1 cup (150g) lump crab meat
  • 2 tablespoons (30ml) olive oil
  • Fresh parsley, chopped, for garnish

Instructions:

  1. Bring a large pot of salted water to a boil. Add fettuccine and cook until al dente, according to the package instructions. Reserve 1/2 cup pasta water, then drain.
  2. Heat olive oil in a large skillet over medium heat. Add shrimp and scallops; sauté until cooked through.
  3. Gently fold in lump crab meat; cook for an additional 2 minutes. Remove from skillet and set aside.
  4. In the same skillet, melt butter over medium heat. Add minced garlic and sauté until fragrant.
  5. Stir in heavy cream, bringing it to a gentle simmer. Whisk continuously.
  6. Gradually whisk in Parmesan cheese until smooth and creamy. Season with salt and black pepper.
  7. Add cooked fettuccine to the Alfredo sauce, tossing to coat. If the sauce is too thick, add reserved pasta water until desired consistency.
  8. Gently fold in the cooked seafood. Serve immediately, garnished with chopped parsley.