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Creamy Fettuccine Alfredo with Seafood & South African Flavour

  Servings: 4–6 Prep Time: 15 mins Cook Time: 25 mins Total Time: 40 mins Video:  Ingredients Pasta: 500g fettuccine Veggies & Herbs: 1 cup mushrooms, sliced 1 bell pepper (red or yellow), sliced 1 small onion, thinly sliced 1–2 tomatoes, diced 1 tsp dried oregano 1 tsp dried basil 1 tsp dried parsley Handful of fresh parsley or basil, chopped (for garnish) Seafood: 300g seafood medley (shrimp, calamari, mussels, etc.) Alfredo Sauce: 2 tbsp butter 2 cloves garlic, minced 1½ cups heavy cream 1 cup grated Parmesan cheese Salt and pepper, to taste 1 tsp Aromat (South African seasoning) 1 tsp Italian seasoning Instructions Cook the Fettuccine Bring a large pot of salted water to a boil. Cook the fettuccine according to package instructions until al dente. Drain and set aside. Sauté the Veggies In a large skillet, melt 1 tbsp butter over medium heat. Add onions, mushrooms, and bell peppers. Sauté ...
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Creamy Fettuccine Alfredo with Seafood & South African Flavour

 

Servings: 4–6

Prep Time: 15 mins
Cook Time: 25 mins
Total Time: 40 mins

Video: 


Ingredients

Pasta:

  • 500g fettuccine

Veggies & Herbs:

  • 1 cup mushrooms, sliced

  • 1 bell pepper (red or yellow), sliced

  • 1 small onion, thinly sliced

  • 1–2 tomatoes, diced

  • 1 tsp dried oregano

  • 1 tsp dried basil

  • 1 tsp dried parsley

  • Handful of fresh parsley or basil, chopped (for garnish)

Seafood:

  • 300g seafood medley (shrimp, calamari, mussels, etc.)

Alfredo Sauce:

  • 2 tbsp butter

  • 2 cloves garlic, minced

  • 1½ cups heavy cream

  • 1 cup grated Parmesan cheese

  • Salt and pepper, to taste

  • 1 tsp Aromat (South African seasoning)

  • 1 tsp Italian seasoning

Instructions

  1. Cook the Fettuccine
    Bring a large pot of salted water to a boil. Cook the fettuccine according to package instructions until al dente. Drain and set aside.

  2. Sauté the Veggies
    In a large skillet, melt 1 tbsp butter over medium heat. Add onions, mushrooms, and bell peppers. Sauté until soft and fragrant, about 5–6 minutes. Add tomatoes and cook for another 2–3 minutes.

  3. Cook the Seafood
    Add the seafood medley to the pan and season with salt, pepper, Italian seasoning, and Aromat. Cook until seafood is fully cooked through (about 4–5 minutes). Remove seafood and veggies from pan and set aside.

  4. Make the Alfredo Sauce
    In the same pan, melt the remaining 1 tbsp butter. Add minced garlic and sauté briefly. Pour in heavy cream and bring to a gentle simmer. Stir in Parmesan cheese, dried herbs (oregano, basil, parsley), and a pinch of Aromat. Simmer until sauce thickens slightly.

  5. Bring It All Together
    Return the cooked fettuccine, seafood, and veggies to the pan. Toss everything to coat in the Alfredo sauce. Adjust seasoning if needed.

  6. Garnish & Serve
    Top with fresh chopped herbs and an extra sprinkle of Parmesan if desired. Serve hot with crusty bread or a fresh green salad.

Tips:

  • Want more heat? Add chili flakes!

  • Aromat adds a deep umami flavor — start with a little and taste as you go.

  • You can swap the seafood medley for chicken or keep it vegetarian.

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