Ingredients for Seafood Fettuccine Alfredo Supreme
- Chicken Bouillon Cubes
- 1 cup warm water
- 1/2 cup (1 stick) unsalted butter
- All Purpose Flour
- Heavy Cream
- Parmesan Cheese
- Garlic Cloves
- White Pepper
- Black Pepper
- 1/2 pound sea scallops
- Tiger Shrimp
- 1/2 pound calamari rings
- Fettuccine
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How to Make Seafood Fettuccine Alfredo Supreme
- Dissolve 1 cube (8 oz) of seafood bouillon in 1 cup of warm water. Set aside.
- Cook 1 pound fettuccine according to package directions.
- While pasta cooks, melt 1/2 cup (1 stick) unsalted butter in a large saucepan over low heat.
- Add 1/2 cup chopped bell peppers (any color) and 2 cloves roasted garlic to the melted butter. Cook until fragrant, about 1 minute. Do not brown the garlic.
- Gradually whisk in 1/4 cup all-purpose flour until smooth.
- Gradually whisk in 2 cups heavy cream, ensuring a smooth consistency.
- Stir in the reserved seafood bouillon.
- Continue stirring over medium heat until the sauce has thickened to your desired consistency (about 5-7 minutes).
- Stir in 1 cup grated Parmesan cheese.
- 5 minutes before the pasta is done, add 1 pound peeled and deveined prawns, 1/2 pound calamari rings, and 1/2 pound sea scallops to the sauce.
- Stir gently until the prawns turn pink and the calamari is cooked through (about 3-4 minutes).
- Drain the cooked fettuccine and add it to the sauce. Toss to coat.
- Serve immediately, garnished with extra Parmesan cheese, fresh parsley, and a lemon wedge.
Nutrition Information (Approximate per serving)
Sodium
56 g
Sugar
16g
Fat
315g
Carbs
50g
