Instructions
Step 1: Bring a large pot of salted water to a boil and cook the fettuccine according to package directions until al dente. Reserve ½ cup pasta water, then drain and set aside.
Step 2: Pat the scallops and shrimp dry with paper towels. Season with ½ teaspoon salt, ¼ teaspoon black pepper, and paprika.
Step 3: Heat olive oil in a large skillet over medium-high heat.
Step 4: Add the scallops and sear for 2–3 minutes per side until golden brown. Remove and set aside.
Step 5: In the same skillet, add the shrimp and cook for 1–2 minutes per side until pink and opaque. Remove and set aside with the scallops.
Step 6: Reduce heat to medium and melt the butter in the skillet.
Step 7: Add the minced garlic and cook for 30 seconds until fragrant.
Step 8: Pour in the heavy cream and milk, stirring continuously.
Step 9: Add the Parmesan cheese, Romano cheese, cream cheese, remaining salt, black pepper, and crushed red pepper flakes. Stir until the sauce becomes smooth and creamy.
Step 10: Add the lemon juice and simmer gently for 2–3 minutes.
Step 11: Return the shrimp, scallops, and lobster meat to the skillet and gently toss to coat in the Alfredo sauce.
Step 12: Add the cooked fettuccine and toss until evenly coated. If needed, add a little reserved pasta water to loosen the sauce.
Step 13: Simmer for 1–2 minutes until everything is heated through.
Step 14: Remove from heat and sprinkle with fresh parsley.
Step 15: Serve immediately with additional Parmesan cheese on top.
Storage and Reheating Tips
Store leftovers in an airtight container in the refrigerator for up to 2 days.
Reheat gently in a skillet over low heat with a splash of milk or cream to restore the sauce’s smooth texture.
Avoid overheating the seafood, as it can become tough and rubbery.
This dish is best enjoyed fresh and is not recommended for freezing, as the cream sauce may separate when thawed.
If storing, keep the pasta and sauce together to help maintain moisture and flavor during reheating.
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