Ingredients:

  • 12 oz (340 g) fettuccine or linguine pasta
  • 2 tbsp olive oil
  • 3 cloves garlic, minced
  • 1 small onion, finely chopped
  • 8 oz (225 g) large shrimp, peeled and deveined
  • 8 oz (225 g) sea scallops, cleaned and patted dry
  • 1 cup cherry tomatoes, halved
  • 1 cup broccoli florets
  • 1 cup carrots, julienned or thinly sliced
  • 1 cup snap peas, trimmed
  • Salt and freshly ground black pepper, to taste
  • ½ cup dry white wine (or seafood broth for a non-alcoholic version)
  • 1 cup heavy cream
  • ½ cup freshly grated Parmesan cheese
  • 2 tbsp unsalted butter
  • ⅛ to ¼ tsp red pepper flakes (optional, for slight heat)
  • Juice of 1 lemon
  • Fresh basil and/or parsley leaves, roughly chopped (for garnish)

Instructions:

  1. Bring a large pot of salted water to a boil. Add the pasta and cook until al dente. Drain, reserving about 1 cup of pasta water.
  2. Pat the shrimp and scallops dry and season lightly with salt and pepper. Heat 1 tbsp olive oil in a heavy skillet and sear the shrimp for about 1.5 minutes per side, then sear the scallops for about 2 minutes per side.
  3. In the same pan, add the chopped onion and minced garlic; sauté for 2 minutes. Add the broccoli, carrots, and snap peas and cook for 4–5 minutes, then stir in the cherry tomatoes and red pepper flakes, cooking for an additional 2 minutes.
  4. Deglaze the pan with the white wine (or seafood broth) and let it reduce for 2 minutes. Lower the heat and stir in the heavy cream and butter, then gradually whisk in the Parmesan cheese. Adjust the sauce consistency with the reserved pasta water if needed.
  5. Return the cooked shrimp and scallops to the pan. Squeeze in the lemon juice, season with salt and pepper, add the pasta, and toss to coat with the creamy sauce. Warm on low heat for 1–2 minutes.
  6. Plate the Seafood Alfredo Primavera and garnish with chopped basil and/or parsley. Optionally, drizzle extra virgin olive oil and sprinkle additional Parmesan cheese.