Fettuccine Alfredo is a classic Italian recipe that has won over palates around the world. Its origin dates back to the early 20th century in Rome, where Alfredo di Lelio created this creamy sauce for his wife by combining butter and Parmesan cheese with fresh pasta. In Latin America, this recipe has different variants and names; for example, in Mexico it is simply known as "Fetuccini Alfredo," while in countries like Argentina and Chile the original name is maintained, although with adaptations in the ingredients and the incorporation of seafood to give it a special touch.
This pasta dish has become so popular that in various Latin American regions it is served in gourmet restaurants and homes alike, varying the accompaniments according to local availability. Incorporating seafood such as shrimp, squid, and scallops adds a richness of flavor and texture that transforms this classic into a supreme experience, ideal for those looking for a sophisticated yet uncomplicated recipe.
How to prepare Supreme Seafood Fettuccine Alfredo
To begin this exquisite recipe, dissolve the chicken bouillon cubes in warm water and set the mixture aside while you prepare the pasta. Cook the fettuccine to your liking and keep it warm.
In a large skillet, melt the butter over low heat. When it is completely melted, add bell peppers to taste and roasted garlic cloves, being careful not to let the garlic brown too much to prevent it from making the sauce bitter.
Gradually incorporate the wheat flour while mixing constantly to form a thick base. Add the whipping cream little by little, making sure to integrate all the ingredients evenly.
Next, pour in the broth mixture and continue stirring over medium heat until the sauce thickens and has an ideal creamy texture.
Add the grated Parmesan cheese and mix well so it melts and incorporates into the sauce. Approximately five minutes before the pasta is ready, slowly add the tiger shrimp, squid, and then the scallops to the sauce.
Gently stir until the shrimp turn pink and the squid form spirals, a sign that they are perfectly cooked.
To serve, place the supreme seafood sauce over the hot fettuccine, sprinkle with a bit more Parmesan cheese, and garnish with fresh parsley and a twisted lemon slice to add a citrus touch that balances the dish.
