Seafood Alfredo

Total Time:
2 hr 5 min
20 min
1 hr 45 min

4 to 6 servings

  • Roasted Garlic:
  • 3 cloves garlic
  • 1/2 teaspoon extra-virgin olive oil
  • Sauce:
  • 4 ounces lightly salted butter
  • 1/4 medium Vidalia onion, julienned
  • 24 ounces heavy whipping cream
  • 8 ounces white wine, such as Chablis or Chardonnay
  • 12 to 15 littleneck clams, rinsed and cleaned
  • Pinch sea salt
  • Pinch cracked black pepper
  • 1/2 pound jumbo lump crabmeat
  • 1/2 pound scallops
  • 1/2 pound jumbo shrimp with tails, peeled and deveined
  • 2 ounces Pecorino-Romano cheese, grated
  • 2 ounces Parmesan-Reggiano, grated
  • 2 green onions, cut into 1/4-inch slices
  • Pasta, for serving
  • For the roasted garlic: Preheat the oven to 350 degrees F. Using a basting brush, coat the garlic with the olive oil, place on a baking sheet, cover with aluminum foil and roast until the garlic lightly browns and softens to the touch, about 1 1/2 hours. Let cool, then roughly cut and set aside.

  • For the sauce: In a large saute pan (12- to 14-inch nonstick preferred) on medium-high heat, add the roasted garlic, butter and onions and saute until the onions are translucent, about 2 minutes. Add the heavy cream, wine, clams, salt and pepper and bring to a boil. (Do not walk away as cream has a tendency to boil over.) As the cream starts to boil, adjust the flame to a lower setting to prevent it from boiling over. Simmer the sauce until more than half of the clams have opened; The sauce will have reduced and thickened by almost half. Add the crabmeat, scallops and shrimp and simmer until the shrimp starts to curl up and the scallops start to swell, about 1 1/2 minutes per side. Add the Romano, Parmesan and green onions. The sauce will immediately start to thicken. Simmer for just about 1 minute to incorporate the Romano and Parmesan cheeses. Remove from the flame and serve over your favorite pasta.

Professional Recipe: This recipe was provided by a chef, restaurant or culinary professional and makes a large quantity. The Food Network Kitchens chefs have not tested this recipe in the proportions indicated and therefore cannot make any representation as to the results.

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