Seafood Alfredo
Seafood Alfredo with fettuccine is a comfort pasta dish made with a homemade creamy Parmesan sauce, and tender shrimp and scallops. It’s an elegant meal to serve with a side salad and hot crunchy bread.
What seafood is good in alfredo? We love a good shrimp pasta dish, especially if it has shrimp and scallops. But any mix of seafood will work in this recipe, like, lobster, calamari or even salmon. We’ve made this dish many times with leftover salmon and it’s fabulous.
Seafood Alfredo
I love a good alfredo recipe with seafood, especially when it’s made from scratch. Making the alfredo sauce is quite easy! It’s always a crowd please and makes the best Friday dinner to serve for company, or is fantastic for a holiday meal, too.
This is an easy shrimp pasta dish that takes less than thirty minutes to cook, yet looks and tastes like you spent all day laboring in the kitchen. If you love fettuccine, you may want to try this Paprika Chicken Alfredo Bake or Squash Fettuccine Alfredo Recipe.
Gather these easy ingredients
- Fettuccine (we buy Delallo brand)
- Seafood: Uncooked medium shrimp + Sea scallops
- Pantry: Olive oil + shallots + garlic + chicken broth + white white
- Dairy: Heavy whipping cream (or half-and-half cream) + Parmesan cheese
- Produce: Roma tomatoes + fresh parsley
- Salt and pepper to taste
How to make seafood fettuccine
- In a large skillet, saute shrimp and scallops for 3-5 minutes or until shrimp turn pink and scallops are opaque. Do not overcook! Remove and keep warm.
- In the same skillet, saute shallots until tender. Add in the garlic; cook 1 minute longer.
- Scraping the bottom of the pan, stir in broth and wine. Bring to a boil. Reduce the heat; simmer, uncovered, for 6-8 minutes, or until most of the liquid has evaporated.
How do make real alfredo sauce
Making a classic alfredo sauce is very easy. You start with whole ingredients – olive oil, garlic, wine and broth. Then add heavy cream, and Parmesan cheese. My recommendation is to not buy alfredo sauce in the jar. It will never taste as good as homemade, and you never know what preservative are in store-bought. I’ve used this recipe for years, and you can also add more ingredients, like veggies (what is in season?) and swap out the seafood for chicken or steak. We always love adding mushrooms, too. But it all starts with the sauce!
Cook, uncovered, over medium heat for 5 minutes or until thickened. Add the cheese and mix and turn the heat down to low. Salt and pepper to taste – and you have the best creamy sauce!
How to serve fettuccine
Have you ever eaten a meal so good, it made you tear up? Whether the flavors are that good, or you’re just with good company, just the revelation that food can feed your body and your spirit at the same time is amazing. We love this simple, yet rich, recipe. Sprinkled with tomato and parsley (or Parmesan!)–the dish looks as mouthwatering as it tastes. Serve it with a green salad, and hot crunchy bread.
Don’t forget to make a dinner invite so you can share this meal with others! We love this recipe because it’s not only easy, it’s a crowd pleaser.
Try these substitutions & tips:
This recipe is very adaptable.
- Change up the protein and make this an all shrimp recipe.
- Make it a Chicken Fettuccine Alfredo by substituting out the seafood with bite-sized pieces of boneless chicken breast or thigh.
- Or, combine chicken and shrimp for an easy Alfredo Pasta with chicken and shrimp recipe.
- Add a couple cans of tuna to make it a tuna casserole (just add cheese and bread crumbs on top and broil).
- If you don’t want to cook with white wine, you can use chicken broth.
- Mix up fresh herbs to sprinkle on top – use a variety.
- Of course if you don’t have fettuccine, you can use your favorite pasta.
- Herbs can be swapped out for what is in season.
- Storage: Store any leftovers in an airtight container in the refrigerator for up to 3 days. When reheating, add a splash of milk or cream to the pasta to help loosen the sauce, as it tends to thicken when chilled.
- Reheating: You can reheat in the microwave until warm. Add more Parm cheese!
Tips on using fresh seafood
- Always make sure the seafood is as fresh as possible. Shrimp and scallops should smell of the ocean and not feel slimy.
- Shrimp: The shell should be tight against the meat and should not have any black spots on the shell or any yellowing.
- Scallops: When cooking with scallops, they should be whole. If they are tearing or falling apart, then they are not fresh.
- Since we don’t live on the coast, we buy dry-packed scallops. Dry-packed scallops contain no additives and have a natural color of beige. The cost is more, but they retain less water and don’t shrink when you cook them, like wet scallops do.
- Rinse the seafood prior to using and place on a paper towel to dry. Before cooking, you want to make sure the seafood is completely dry so it will sear properly in the pan.
More fettuccini recipes to try:
- Mushroom Fettuccini
- Thai Chicken Fettuccine Recipe
- Creamy Lemon Chicken Pasta (with fettuccini noodles)
- Alfredo Pasta with Chicken and Shrimp
Get the Recipe:
Seafood Alfredo
Ingredients
- 12 ounces uncooked fettuccine
- 3.5 pounds uncooked medium shrimp, peeled and deveined
- 3.5 pounds sea scallops, halved
- 6 Tbsp olive oil, divided
- 3 small shallots, chopped
- 3-4 garlic cloves, minced
- 1 cup chicken broth
- 1 cup white wine
- 2 cups heavy whipping cream or half-and-half
- 1 ½ cups grated Parmesan cheese, plus more for garnish if desired
- 3 Roma tomatoes, diced
- ¼ cup minced fresh parsley
- Salt and pepper to taste
Instructions
Prepare the seafood:
- In a large skillet, add 1-2 tablespoons of oil, and saute shrimp and scallops for 3-5 minutes or until shrimp turn pink and scallops are opaque. Do not overcook! Remove and keep warm.
- In the same skillet, add 1-2 tablespoons more of oil and saute shallots until tender. Add in the garlic; cook 1 minute longer.
Prepare the alfredo sauce:
- Scraping the bottom of the pan, stir in broth and wine. Bring to a boil. Reduce the heat; simmer, uncovered, for 6-8 minutes, or until most of the liquid has evaporated.
- Next, stir in cream. Cook, uncovered, over medium heat for 5 minutes or until thickened. Add the Parmesan cheese and stir well; turn the heat down to low and simmer until the sauce is thick. Salt and pepper to taste.
- Cook the fettuccine according to package directions.
- Drain the fettuccine; stir into the cream sauce.
- Gently add in the shrimp and scallops; toss to coat.
- Sprinkle each serving with tomato, parsley and, if desired, additional Parmesan cheese.
Notes
Hello and welcome to my home and table!
I’m Sandy—lover of food, family, cooking, THE BIG BOARD, travel, and bringing people together. Through great recipes and connection around the table, we become better, stronger, and more courageous people. Feasting on Life is real, and every time we do it, we grow a little more. Read more...
So much seafood…how many should this serve?
Serves 8-10, depending on portion size.