Creamy fettuccine Alfredo loaded with shrimp and scallops
Seafood Alfredo
Prep Time
10 min
Cook Time
20 min
Total Time
30 min
Servings
4
4 servings
Difficulty
Medium
Cost
Premium
$$$
Seafood Alfredo
Creamy fettuccine Alfredo loaded with shrimp and scallops
★4.3(9)
Rich, velvety Alfredo sauce tossed with fettuccine, seared shrimp, and pan-seared scallops for an indulgent Italian-American pasta night.
10m
Prep Time
20m
Cook Time
30m
Total Time
4
Servings
Medium
Difficulty
Premium $$$
Cost
Sarah Chen
(Updated )
Seafood Alfredo is the kind of pasta dish that makes you feel like you are dining at an upscale Italian restaurant — rich, creamy, and loaded with perfectly cooked seafood. Tender shrimp and buttery scallops sit atop a bed of fettuccine coated in a luxurious, velvety Alfredo sauce that is made from scratch in the time it takes the pasta to boil.
This version builds extra flavor by searing the seafood first, developing golden-brown crusts that add complexity to every bite. The pan drippings then become the foundation for the sauce, ensuring not a drop of that seafood flavor goes to waste. It is indulgent, it is impressive, and it is surprisingly quick to pull off on a weeknight.
Ingredients
- 12 oz fettuccine
- 1/2 pound large shrimp, peeled and deveined
- 1/2 pound sea scallops, patted dry
- 1 1/2 cups heavy cream
- 1 cup freshly grated Parmesan cheese
- 3 tablespoons unsalted butter
- 3 cloves garlic, minced
- 2 tablespoons olive oil
- Fresh parsley and cracked black pepper for garnish
Instructions
- 1
Cook fettuccine in salted boiling water until al dente. Reserve 1 cup of pasta water before draining.
- 2
Season shrimp and scallops with salt and pepper. Heat olive oil in a large skillet over high heat. Sear scallops for 1.5 minutes per side until golden. Remove. Sear shrimp for 1 minute per side until pink. Remove both to a plate.
- 3
Reduce heat to medium. Add butter and garlic to the same skillet. Cook for 30 seconds until fragrant.
- 4
Pour in the heavy cream. Bring to a gentle simmer and cook for 3-4 minutes until slightly thickened.
- 5
Remove from heat and stir in the Parmesan until melted and smooth. Add the drained fettuccine and toss to coat, using pasta water to reach your desired consistency.
- 6
Top with the seared shrimp and scallops. Garnish with parsley and cracked black pepper. Serve immediately.
Serving Suggestions
Ways to Serve This Dish
Serve with crusty artisan bread for dipping
Finish with a drizzle of high-quality extra virgin olive oil
Pair with a simple arugula salad dressed in lemon vinaigrette
Serve with classic coleslaw and cornbread on the side
Substitutions
FettuccinePappardelle or linguine
Any wide, flat pasta catches the creamy sauce beautifully
Heavy creamHalf-and-half
Lighter but the sauce will not be as rich or thick
ScallopsExtra shrimp or crab meat
Either provides a delicious seafood element if scallops are unavailable
Tips & Storage
Pro Tips
Do not boil the cream after adding the Parmesan — it can become grainy. Keep the heat gentle and stir constantly.
Real Parmigiano-Reggiano melts more smoothly than pre-grated Parmesan. Grate it yourself on a microplane.
The pasta water is your friend — add it a tablespoon at a time to get the perfect saucy consistency.
Storage
Alfredo pasta is best eaten immediately. Refrigerate leftovers for up to 2 days — the sauce will thicken and separate.
Reheating
Reheat in a saucepan over low heat with a generous splash of cream, stirring until smooth. Add more Parmesan if needed.
Nutrition Facts
Per serving (1/4 of the recipe) · 4 servings
Calories620
LowModerateHigh
A hearty, energy-rich serving · based on a 2,000 cal daily diet
Protein36g
Carbohydrates50g
Fat32g
Fiber2g
Sugar2g
Sodium580mg
Nutritional values are approximate and may vary based on specific ingredients and preparation methods.
Frequently Asked Questions
- Can I add other seafood?
- Absolutely. Crab meat, lobster tail, or clams would all be excellent additions to this dish.
- My Alfredo sauce is grainy. What went wrong?
- The cheese was likely added while the sauce was too hot, or you used pre-shredded Parmesan which contains anti-clumping agents. Always remove from heat before adding cheese and use freshly grated.
- How do I keep the pasta from clumping?
- Toss it with a drizzle of olive oil immediately after draining, and do not let it sit — add it to the sauce right away.
About Sarah Chen
Sarah Chen is a professional recipe developer and food editor with over a decade of experience in test kitchens and food media. She trained at the Culinary Institute of America before spending six years developing and testing recipes for national food publications, where she honed her ability to translate restaurant techniques into approachable home cooking. At RecipePool, Sarah leads recipe development, ensuring every dish is tested at least three times for clarity, accuracy, and genuine deliciousness. When she is not in the kitchen, she is browsing farmers markets and collecting vintage cookbooks.
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