Seafood Alfredo is a delicious variation of the classic Italian dish Fettuccine Alfredo, which has become popular in many regions of Latin America under different names. Originally, Alfredo sauce was created in Rome in the early 20th century by Alfredo di Lelio, who prepared it with cream, butter, and parmesan cheese. In countries like Mexico and Colombia, this recipe has evolved with the incorporation of seafood, taking advantage of its abundance in coastal areas and the local taste for intense flavors. In other parts of Latin America, this dish can be found as "Fettuccine with white sauce and seafood" or simply "Seafood Alfredo pasta," demonstrating the cultural and gastronomic fusion that characterizes regional cuisine.
The combination of seafood with the smooth and creamy Alfredo sauce creates an elegant and flavorful dish that is perfect for special occasions or an attractive and simple dinner. Its quick preparation and the richness of ingredients make it a preferred option for those who enjoy Italian cuisine with a maritime touch.
