olive garden seafood alfredo: How 5 Expert Secrets Create a…

Ingredients

• 12 oz (340 g) fettuccine pasta
• 1 lb (450 g) mixed seafood (a combination of peeled and deveined large shrimp, sea scallops, and small mussels or calamari rings; adjust as desired)
• 2 tablespoons olive oil
• 2 tablespoons unsalted butter
• 4 garlic cloves, minced
• 1 cup heavy cream
• ½ cup low-sodium chicken broth (or seafood broth for extra flavor)
• 1 cup freshly grated Parmesan cheese
• 1 teaspoon salt (adjust to taste)
• ½ teaspoon freshly ground black pepper
• ½ teaspoon red pepper flakes (optional, for a touch of heat)
• Zest and juice of ½ lemon
• 2 tablespoons chopped fresh parsley (for garnish)