Seafood Fettuccine Alfredo is the ultimate comfort-meets-luxury pasta dish, combining tender seafood with a rich, velvety Parmesan cream sauce. With juicy shrimp, delicate scallops, and perfectly cooked fettuccine, this recipe delivers restaurant-quality flavor using simple, approachable ingredients you can make right at home.
What makes this creamy seafood Alfredo so special is the balance of flavors and textures. The Alfredo sauce is silky and indulgent without being heavy, allowing the natural sweetness of the seafood to shine through. A touch of garlic, freshly grated Parmesan, and a splash of pasta water bring everything together into a smooth, glossy sauce that clings beautifully to every strand of pasta.
This seafood pasta recipe is perfect for special occasions like date nights, holidays, or entertaining guests, but it’s also quick enough for a satisfying weeknight dinner. With minimal prep and a straightforward cooking process, you can have an impressive, comforting meal on the table in under an hour—no fancy techniques required.
Whether you’re craving a classic Italian-inspired dinner or looking for an elegant way to enjoy seafood at home, this Seafood Fettuccine Alfredo checks all the boxes. Serve it with a crisp salad, warm garlic bread, or a glass of white wine for a complete meal that feels indulgent, cozy, and unforgettable.
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Seafood Fettuccine Alfredo
Seafood Fettuccine Alfredo is a rich, creamy pasta dish loaded with tender shrimp, scallops, and/or crab tossed in a silky Parmesan Alfredo sauce. It’s elegant enough for a date night but easy enough for a comforting weeknight dinner.
- Total Time: 40 minutes
- Yield: 4 servings 1x
Ingredients
12 oz fettuccine pasta
2 tbsp butter
1 tbsp olive oil
3 cloves garlic, minced
1/2 lb shrimp, peeled & deveined
1/2 lb scallops (or mix of scallops and crab meat)
1 cup heavy cream
3/4 cup freshly grated Parmesan cheese
1/2 tsp salt (or to taste)
1/4 tsp black pepper
1/4 tsp red pepper flakes (optional)
2 tbsp fresh parsley, chopped
Lemon wedges (optional, for serving)
Instructions
Cook the pasta according to package directions until al dente. Reserve ½ cup pasta water; drain and set aside.
Sauté the seafood: Heat butter and olive oil in a large skillet over medium heat. Add garlic and cook for 30 seconds. Add shrimp and scallops; cook 2–3 minutes per side until opaque. Remove seafood and set aside.
Make the sauce: In the same skillet, lower heat to medium-low and pour in heavy cream. Simmer gently for 3–4 minutes.
Add cheese: Stir in Parmesan until melted and smooth. Season with salt, pepper, and red pepper flakes.
Combine: Add cooked pasta and reserved seafood back to the skillet. Toss to coat, adding reserved pasta water as needed for a silky sauce.
Serve: Garnish with parsley and serve immediately with lemon wedges if desired.
Notes
Cooking Tips
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Pat seafood dry before cooking to get a better sear.
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Use freshly grated Parmesan for the smoothest Alfredo sauce.
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Keep heat low when adding cream and cheese to prevent curdling.
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Don’t overcook seafood—it should be just opaque and tender.
Variations
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Lighter Version: Substitute half-and-half or evaporated milk for heavy cream.
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Extra Flavor: Add white wine (¼ cup) after cooking seafood; reduce before adding cream.
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Veggie Boost: Toss in sautéed spinach, mushrooms, or asparagus.
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Spicy Alfredo: Add Cajun seasoning or extra red pepper flakes.
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Different Pasta: Try linguine or pappardelle instead of fettuccine.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
Nutrition
- Serving Size: 1 serving
- Calories: 620
- Sodium: 720mg
- Fat: 32g
- Saturated Fat: 18g
- Carbohydrates: 52g
- Fiber: 3g
- Protein: 32g
- Cholesterol: 185mg
