shrimp & scallop linguini alfredo

shrimp and scallop fettuccini alfredo

shrimp & scallop linguini alfredo

Fettuccini Alfredo is by far one of my most favorite dishes to prepare.  It also happens to be one of the easiest to prepare with only three main ingredients used to make the sauce.  Cream, butter and parmesan cheese!


Shrimp Fettuccini Alfredo in my opinion, is the best dish of all dishes ever created, ever.  The greatest part about this Fettuccini Alfredo recipe, is that the shrimp are not alone.  In this recipe they are accompanied by crisp pieces of chopped bacon and seared scallops.  Magnificent!


The greatest thing about fettuccini alfredo of any kind is that they can be made with any and every ingredient of your preference.  Substitute the shrimp for chicken, or steak! Remove the meat all together and load with delicious vegetables like chopped asparagus and squash!  Even finely chopped bell peppers and tomatoes could fare well in fettuccini alfredo!

Whatever complimentary ingredients you choose, the recipe remains the same.  The techniques are the same and there’s little to compliment things with only three main ingredients to work with.

Make your best bowl of fettuccini alfredo with this delicious recipe and leave a comment below to tell me what YOU used to make your bowl of fettuccini alfredo so great!

   

TO THE TIPS | TO THE RECIPE
shrimp fettuccine alfredo
fettuccini alfredo ingredients

There aren’t many things that I cook more than I do Shrimp Fettuccini Alfredo.  It’s literally my favorite food in every universe that exists known to man.  And ever since I was a little girl, I’ve been obsessed with making it.

For me, a Shrimp Fettuccini Alfredo is a staple dish and the shrimp are just as much of a permanent ingredient as cream is.  Everything else is an addition to. 

In this recipe, I decided it may be best to add pan seared bacon and scallops.  A decision I rarely, if ever, regret.  Lately, I have had a weird obsession with adding pan seared bacon bits into all my pasta recipes.

It seems as though the bacon adds a savory, salty flavor to this dish.  Not only that, but when you take a fork full of noodles into your mouth and bite into that surprise chunk of crispy pan seared bacon, it does something to the mind, body and soul. I’m so serious about that.. if you like bacon that is. Only if you like bacon..

Because Fettuccini Alfredo requires little seasoning, I do like to make another version that is heavily seasoned with cajun seasoning. Using cajun seasoning allows me to add a little spice and savory flavor to a dish that’s already creamy and delicious  on it’s own. 

The most common mistake I’ve seen, is one that causes you to overcook the cream and butter.  I believe the idea is to reduce the butter and cream — but all that does is make the sauce extremely thick.  So thick, that it literally feels like you’re eating glue.  Glue and noodles.. 

I also want to go on record to say, when made right  — a fettuccini alfredo does not need cream cheese to make it “creamy.”  It may “taste” good, but you’d be doubling up on the dairy, the fats, and everything else for no reason at all .. other than to get rid of cream cheese in your fridge that may be going bad really soon.

While that may be a preference for some, what caused me to fall in love with fettuccini alfredo was that the sauce was creamy and silky.  That the noodles would glide past each other and as a noodle slithered off the fork and back into the bowl, (or onto the plate if you’re eating on a plate) a flick of sauce would splatter onto my face.  That’s what a sauce is supposed to feel and taste like, to me.  

The key to this is patience.  Cooking the ingredients slowly allows them to integrate well into each other.  Working slowly can’t help but to work to your benefit.  Rest assured, that even when working at your slowest — it still doesn’t even take a long period of time to make.  

 

So it’s been reiterated many times, making fettuccini alfredo is extremely simple!  Even still, I do have quite a few tips that can help to make your dish most successful!  Jump forward to the tips to learn really simple methods you can adapt to make a deliciously creamy shrimp fettuccini alfredo!

TIPS

  • Use pasteurized cream only.
  • Start by boiling a large pot of water first.  It doesn’t have to be an aggressive boil, medium heat should be enough.  Visibly you want to see bubbles forming on the bottom and sides of the pot, but the water is not interrupted.
  • Sear your scallops and bacon bits in a non-stick skillet, kept separate from the skillet you will be using to make your sauce.  I typically like to use one saucepan to make everything, but I wanted to avoid burning the cheese at the bottom of the saucepan — which is easier to avoid when the saucepan is completely clean.   
  • Save your pasta water!  Right before your pasta is just about done — take a measuring cup that is heat-proof and dip out at least half a cup of pasta water and reserve it.  Pasta water allows you to thin out your sauce without compromising it.  
  • Cook your butter and cream sauce on low — as low as your stove can go.  You do not want your sauce to come to a simmer, and definitely not a boil.  You want the butter to slowly melt into the cream — and when the butter has completely melted, turn off the heat and remove the saucepan from the burner.
  • Don’t overcook your pasta!! You want the noodles to be cooked just three seconds past al dente.  Literally.
  • Cook your ingredients and set them aside.  I like to cook the shrimp to about 94% completion.  This is where majority of the flesh is white, but there are some sections that are slightly translucent.  I do this so that when I fold the shrimp into the sauce mixture later — I don’t run the risk of overcooking them.
  • More is not better — not here!  Adding more cheese does not make the dish better in this case.  It has a chance of causing the pasta to be overwhelming and takes away from all other flavors within the dish.
While the recipe does advise to fold the scallops into the sauce mixture, you can also serve them directly on top of the pasta.   

 

Also note, I add majority of the seasoning to my shrimp.  While I did not season the shrimp with much salt, but rather with onion powder and parsley flakes.  Cooking the shrimp, while seasoned allowed me to cook the flavors into the crevices of the shrimp so that no matter what, with every bite I was sure to get a bit of flavor locked in there somewhere!

GET THE RECIPE

Yields1 Serving

 1 lb Shrimp, cut and deveined
 ½ lb Scallops
 1 tbsp Olive Oil
 3 slices of bacon, chopped
 ½ Shallots, chopped
 1 Clove of Garlic, minced
 ½ pack pasta of choice, this recipe used Linguini
 1 cup Parmesan Cheese, grated
 5 tbsp Unsalted Butter
 4 cups Heavy Cream, pasteurized
 1 tbsp onion powder
 1 tbsp Parsley flakes
 Salt, to taste
 ½ cup Pasta water

1

In a large pot, begin boiling water. Do not bring to a hard boil — you want the sides and bottoms of the pot to have bubbles, while the water remains uninterrupted.

2

Season your scallops with salt and pepper, and set aside. After deveining your shrimp, season with onion powder, parsley flakes and salt, then set aside.

3

In a non-stick skillet on medium-high, add olive oil. Once hot, add scallops and sear on both sides until golden brown. Typically about two to three minutes on each side. Careful not to overcook!

4

In a non-stick skillet on medium heat, add chopped bacon and sauté until brown. Just before the bacon has finished cooking, add chopped shallots and minuted garlic. Mix for one minute more, remove from heat and set aside.

5

In the same non-stick skillet, reduce your heat to medium and add the shrimp. Continue to cook shrimp until barely transparent, remove from heat and set aside. This is a great time to add your pasta to the water.

6

In a clean saucepan on very low heat, add 1 and ⅓ cup of heavy cream and butter. Make sure the butter and cream do not reach a simmer or a boil. Once the butter is completely melted, turn off the heat and remove.

7

Checking your pasta, be sure not to overcook. You want to make sure you cook the pasta just a few seconds past al dente. Be sure to take a half a cup of pasta water and reserve for later.

Strain your pasta well and bring near your cream and butter sauce mixture.

8

Return your saucepan to very low heat and add in the bacon, shallots and garlic.

9

Add your noodles, add another ⅓ cup of heavy cream, parmesan cheese and salt and pepper to taste. Mix well until cheese has just melted into the sauce mixture.

10

Once all ingredients have mixed in well, add about a tablespoon of pasta water and the shrimp into the sauce mix.

11

Continue to mix all ingredients well and observe the consistency of your alfredo sauce. Continue to mix, as your sauce will begin to thicken up. As your sauce begins to thicken — add pasta water to thin the sauce to your liking. Slowly — as you want to keep some of the thickness and creaminess.

12

Lightly toss in scallops, or serve on top and enjoy!

Ingredients

 1 lb Shrimp, cut and deveined
 ½ lb Scallops
 1 tbsp Olive Oil
 3 slices of bacon, chopped
 ½ Shallots, chopped
 1 Clove of Garlic, minced
 ½ pack pasta of choice, this recipe used Linguini
 1 cup Parmesan Cheese, grated
 5 tbsp Unsalted Butter
 4 cups Heavy Cream, pasteurized
 1 tbsp onion powder
 1 tbsp Parsley flakes
 Salt, to taste
 ½ cup Pasta water

Directions

1

In a large pot, begin boiling water. Do not bring to a hard boil — you want the sides and bottoms of the pot to have bubbles, while the water remains uninterrupted.

2

Season your scallops with salt and pepper, and set aside. After deveining your shrimp, season with onion powder, parsley flakes and salt, then set aside.

3

In a non-stick skillet on medium-high, add olive oil. Once hot, add scallops and sear on both sides until golden brown. Typically about two to three minutes on each side. Careful not to overcook!

4

In a non-stick skillet on medium heat, add chopped bacon and sauté until brown. Just before the bacon has finished cooking, add chopped shallots and minuted garlic. Mix for one minute more, remove from heat and set aside.

5

In the same non-stick skillet, reduce your heat to medium and add the shrimp. Continue to cook shrimp until barely transparent, remove from heat and set aside. This is a great time to add your pasta to the water.

6

In a clean saucepan on very low heat, add 1 and ⅓ cup of heavy cream and butter. Make sure the butter and cream do not reach a simmer or a boil. Once the butter is completely melted, turn off the heat and remove.

7

Checking your pasta, be sure not to overcook. You want to make sure you cook the pasta just a few seconds past al dente. Be sure to take a half a cup of pasta water and reserve for later.

Strain your pasta well and bring near your cream and butter sauce mixture.

8

Return your saucepan to very low heat and add in the bacon, shallots and garlic.

9

Add your noodles, add another ⅓ cup of heavy cream, parmesan cheese and salt and pepper to taste. Mix well until cheese has just melted into the sauce mixture.

10

Once all ingredients have mixed in well, add about a tablespoon of pasta water and the shrimp into the sauce mix.

11

Continue to mix all ingredients well and observe the consistency of your alfredo sauce. Continue to mix, as your sauce will begin to thicken up. As your sauce begins to thicken — add pasta water to thin the sauce to your liking. Slowly — as you want to keep some of the thickness and creaminess.

12

Lightly toss in scallops, or serve on top and enjoy!

shrimp fettuccini alfredo

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