Sherry’s Seafood Alfredo

creamy-seafood-alfredo-wide This is what you call decadent. It’s what you call “company dinner”. It’s what you call romantic, rich, and so good you wanna lick the spoon. Go ahead.


  • 2 lbs of assorted seafood. Use shrimp, scallops, lobster, crab, oysters, crawfish, fish, clams, etc.
  • 1 lb fettuccine noodles, cooked al dente.
  • 1 stick butter
  • 1 c cream
  • 1 c Parmesan cheese (the best quality)
  • 3 lg cloves of garlic minced
  • 1/2 c white wine
  • EVOO
  • pepper
  • 1 c shredded mozzarella
  • 1/2 c chopped fresh parsley


  1.  Melt about 4 tbsp of butter in a saute pan and 1/4 c EVOO.
  2. Salt the seafood which has been defrosted (if frozen and patted dry.
  3. Saute the seafood until barely done. Remove to a separate plate.
  4. Add the garlic and wine and simmer until wine is reduced by half and the garlic is opaque and fragrant.
  5. Add balance of the butter and melt.
  6. Add the cream and simmer softly until reduced and thickened.
  7. Add the parmesan cheese and melt into the sauce.
  8. Add the fettuccine noodles, the seafood, and mozzarella and mix carefully but fully. Salt and pepper to taste.
  9. Reheat gently and serve.


NOTES: I would not put more than 3 different seafoods together.

SOURCE: Sherry Peyton


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