Seafood Fettuccini Alfredo - Sardo Foods


Seafood Fettuccini Alfredo

A rich and luxurious seafood pasta alfredo made with wholesome, real ingredients. This is an easy and fast recipe too, so you can still enjoy a celebratory evening even though you're cooking. Real Parmesan is key to making this foolproof with a restaurant quality depth of flavour. Serve with some homemade or artisanal bread, a simple salad with vinaigrette and chilled white wine such as a lightly oaked chardonnay or pinot gris or for a lighter wine, choose a sauvignon blanc which goes well with almost all seafood. By: Sabrina Currie (@wckitchengarden)
Prep Time5 minsCook Time20 minsTotal Time25 mins

What you need

 ¼ cup Butter
 1 Garlic Clove, minced
 1 ½ cups Heavy Cream (Whipping Cream in Canada)
 1 ½ cups Parmesan, finely grated
 ½ tsp Fresh finely ground pepper
 2 tbsp Dry white wine (or 2 tsp lemon juice)
 Cooked fettuccini or other long pasta(save 1/2 c water reserved)
 ½ cup Parsley, roughly chopped plus more for garnish
 Salt and pepper to taste

Let's get Started


Warm butter in a large saucepan over low heat. Add garlic and cook gently until fragrant, then add cream, parmesan and pepper, increase heat to medium and let simmer until it starts to thicken slightly.


Add wine or lemon juice and simmer 2 more minutes. Reduce heat to low and add pasta, seafood and parsley, tossing gently. Cook gently until heated through, tasting and adding a bit of salt if necessary. If it becomes too thick, add in a little pasta cooking liquid a bit at a time until the desired consistency.


Serve in pre warmed bowls immediately. Fresh parsley, grated parmesan and ground pepper make lovely simple garnishes.