Today I'm sharing THE best, creamiest and easiest, whole ingredient Seafood Alfredo Pasta recipe. This seafood alfredo is always a crowd please and makes the best holiday dinner. Let's get started!
Real Alfredo Sauce
Once upon a time, I worked in a cute little café as line cook. We did breakfast and lunch, mostly basics but all from scratch. One of my favourite things to make there was fettuccini alfredo. It is simple, classic, delicious and traditional. Made only with whole ingredients, I’ve used it ever since as a base for creamy pastas. Sometimes with seafood, other times with vegetables, often with mushrooms. This is reliable, foolproof and gets rave reviews every time.
The creaminess of this wholesome alfredo (splurge on the real Parmesan for this one!) lets this seafood shine and you get to skip the fuss of shelling and prepping. A luxurious, restaurant worthy recipe, easily made at home? I promise!
(PS. Have you tried making your own fresh pasta noodles? Fresh pasta can't be beat and for a truly authentic Italian experience, check out Marco's pasta cooking class Italy)
Make The Perfect Holiday Dinner At Home
To make this dish truly restaurant worthy, I suggest adding bread (a no brainer with pasta, right?!). An artisanal loaf if you can find one or try my favourite no-knead bread recipe with or without the rosemary and of course a salad. Salad is a nice refreshing counter point to the richness of the pasta. I suggest my Garden Salad with Orange Dressing for something mild, my Orange and Radicchio Salad for something with slightly more bite or the Arugula and Strawbery Salad for something a bit more fancy.
When Canadian company, Sardo Foods reached out to collaborate on some festive ways to highlight their collection of Mediterranean style products, this one popped into my head. Sardo’s marinated seafood salad is ready to eat as is or on a charcuterie board but also so delicious in pasta or salad.
Why I Partner With Sardo
I am passionate about supporting Canadian, sustainable and delicious products and companies and these guys tick all the boxes. Sardo products are certified Ocean Wise and that is important to me. While based out of Ontario, they are now expanding into BC and Alberta and you can find them at our local Thrifty Foods, Loblaws and Real Canadian Superstores.
What Makes This Seafood Alfredo Extra Easy?
If you've read a few of my previous posts, you may know I used to commercial fish. We occasionally caught octopus and enjoyed them but it is difficult to find fresh octopus in Canada, outside of big city fish markets. If you do manage to get some fresh octopus, it is also a bit time consuming and tricky to prep.
Both of these reasons make buying already prepared octopus an attractive option. This delicious marinated seafood salad includes squid and shrimp too. If you prefer no octopus or squid, easily substitute shrimp like Sardo's marinated shrimp.
Yes, you can. The results won't be exactly the same but can work well. For a full list of substitutes including dairy and non-dairy choices, check out these Best Substitutes For Heavy Cream In Pasta.
A crusty loaf of good fresh bread is essential for mopping up the delicious sauce at the bottom of the bowl. A crisp green salad with a simple wine vinegar and olive oil dressing is a refreshing counterpoint and classic accompaniment. For cooked vegetables, a side of grilled or roasted asparagus or broccolini goes very well.
For a winter eve, I like the heavier butteriness of a lightly oaked, dry chardonnay. In summer, I prefer a crisp, unoaked white wine like New Zealand sauvignon blanc, a crisp albarino or a pinot grigio.
If you prefer a red, a light style like Beaujolais or pinot noir work well.
Eat, drink and remember to enjoy the small things in life.
Easy Seafood Alfredo...From Scratch!
- ¼ c Butter
- 1 clove Garlic, minced
- 1 ½ c Heavy cream Whipping cream in Canada
- 1 ½ c Parmesan, finely grated
- ½ teaspoon Fresh finely ground pepper
- 2 tablespoon Dry white wine (or 2 teaspoon lemon juice)
- 2 containers Sardo Marinated Seafood Salad or Shrimp, drained (alternatively use 1.5 c prepared mixed seafood)
- 4 c Cooked fettuccini or other long pasta, cooked, ½ c water reserved
- ½ c Parsley, roughly chopped plus more for garnish
- Salt and pepper to taste
- 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 to 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.