Seafood Alfredo is a luxurious pasta dish that combines tender seafood with a rich, creamy Alfredo sauce. Inspired by Mediterranean coastal cuisine, this recipe brings together shrimp, scallops, and delicate herbs in a velvety Parmesan cream sauce. Perfect for family dinners, special occasions, or whenever you're craving restaurant-quality comfort food at home.

Why You'll Love This Seafood Alfredo

  • Rich and creamy Alfredo sauce
  • Packed with succulent seafood
  • Ready in under 40 minutes
  • Elegant enough for entertaining guests
  • Comfort food with Mediterranean flavors

Ingredients

For the Pasta

  • 12 ounces fettuccine pasta
  • 1 tablespoon salt (for pasta water)

For the Seafood

  • 8 ounces shrimp, peeled and deveined
  • 8 ounces sea scallops
  • 2 tablespoons olive oil
  • 2 cloves garlic, minced
  • ½ teaspoon sea salt
  • ¼ teaspoon black pepper

For the Alfredo Sauce

  • 4 tablespoons unsalted butter
  • 3 cloves garlic, minced
  • 2 cups heavy cream
  • 1½ cups freshly grated Parmesan cheese
  • ½ teaspoon sea salt
  • ¼ teaspoon black pepper
  • ¼ teaspoon paprika
  • 1 teaspoon lemon zest

Garnish

  • Fresh parsley, chopped
  • Additional Parmesan cheese
  • Lemon wedges

Instructions

Step 1: Cook the Pasta

Bring a large pot of salted water to a boil. Cook the fettuccine according to package directions until al dente. Reserve 1 cup of pasta water before draining.

Step 2: Prepare the Seafood

Pat the shrimp and scallops dry with paper towels. Season with salt and pepper.

Heat olive oil in a large skillet over medium-high heat. Cook scallops for 2–3 minutes per side until golden brown. Remove and set aside.

In the same skillet, cook shrimp for 2–3 minutes until pink and opaque. Remove and set aside with the scallops.

Step 3: Make the Alfredo Sauce

Reduce heat to medium. Melt butter in the skillet and sauté garlic for about 30 seconds until fragrant.

Pour in the heavy cream and bring to a gentle simmer. Cook for 3–4 minutes, stirring occasionally.

Gradually whisk in the Parmesan cheese until fully melted and smooth. Season with salt, pepper, paprika, and lemon zest.

Step 4: Combine Everything

Add the cooked pasta to the sauce and toss until evenly coated. If needed, add reserved pasta water a little at a time to achieve the desired consistency.

Return the shrimp and scallops to the skillet and gently toss to combine.

Step 5: Serve

Divide among serving plates and garnish with fresh parsley, extra Parmesan cheese, and lemon wedges.

Serve immediately while hot and creamy.

Tips for Perfect Seafood Alfredo

  • Use freshly grated Parmesan for the smoothest sauce.
  • Avoid overcooking seafood to keep it tender and juicy.
  • Reserve pasta water to adjust the sauce consistency.
  • Add mussels or crab meat for an even richer seafood variation.
  • A touch of lemon zest brightens the creamy sauce beautifully.

Storage

Store leftovers in an airtight container in the refrigerator for up to 2 days. Reheat gently over low heat with a splash of cream or milk to restore the sauce's creamy texture.

Frequently Asked Questions

Can I use frozen seafood?

Yes. Thaw completely and pat dry before cooking for the best texture.

What pasta works best with Seafood Alfredo?

Fettuccine is traditional, but linguine, tagliatelle, or pappardelle also work wonderfully.

Can I make it lighter?

You can substitute half-and-half for heavy cream, though the sauce will be less rich.

Final Thoughts

Seafood Alfredo is the perfect blend of creamy comfort and coastal elegance. Tender shrimp and scallops paired with silky Parmesan Alfredo sauce create a memorable meal that feels both indulgent and satisfying. Whether served for a weeknight dinner or a special gathering, this dish is guaranteed to impress seafood and pasta lovers alike.