There’s something irresistible about a creamy Alfredo sauce hugging tender seafood and perfectly cooked pasta. Today, I’m excited to share my go-to recipe for Seafood Alfredo—a dish that feels luxurious but is surprisingly straightforward to make at home. Whether you’re cooking for a special occasion or just craving a comforting meal, this recipe will become a favorite in your rotation.
Why You Will Love This Recipe
This Seafood Alfredo recipe is all about balance: rich, velvety sauce paired with fresh seafood and al dente fettuccine. It’s quick enough for a weeknight dinner but impressive enough for guests. Plus, I’ll share tips to customize it with your favorite seafood or adjust the sauce’s thickness to suit your taste. Let’s get started!
Ingredients:
- 12 oz fettuccine pasta
- 1 lb mixed seafood (shrimp, scallops, and/or mussels)
- 4 tbsp unsalted butter
- 3 garlic cloves, minced
- 1 cup heavy cream
- 1 cup grated Parmesan cheese
- 1/2 tsp salt (plus more for pasta water)
- 1/4 tsp black pepper
- 1/4 tsp red pepper flakes (optional)
- 2 tbsp fresh parsley, chopped
Ingredient Prep Guide
Seafood: If using frozen shrimp or scallops, thaw them overnight in the fridge. Pat seafood dry with paper towels to prevent splattering in the pan. For mussels, scrub the shells and discard any that don’t close when tapped.
Garlic & Parsley: Mince garlic finely so it distributes evenly in the sauce. Chop parsley just before cooking to keep it vibrant.
Parmesan: Use freshly grated cheese for the smoothest sauce—pre-shredded cheese often contains anti-clumping agents that can make the sauce grainy.
Equipment & Tools
- Large pot for boiling pasta
- Large skillet or sauté pan
- Wooden spoon or spatula
- Colander
- Measuring cups and spoons
- Grater (if using block Parmesan)
Step-by-Step Instructions
Step 1: Cook the pasta. Bring a large pot of salted water to a boil. Add fettuccine and cook until al dente (check the package for timing—usually 8–10 minutes). Reserve 1 cup of pasta water before draining. Toss the drained pasta with a drizzle of olive oil to prevent sticking.
Step 2: Sauté the seafood. Heat 2 tbsp butter in a skillet over medium-high heat. Add seafood in a single layer and cook for 2–3 minutes per side (shrimp should turn pink; scallops golden). Transfer seafood to a plate and cover to keep warm.
Step 3: Make the Alfredo sauce. Reduce heat to medium. Add remaining butter and garlic to the skillet. Cook until fragrant (about 30 seconds), then pour in the heavy cream. Simmer gently for 2 minutes. Gradually stir in Parmesan until the sauce is smooth. If it’s too thick, add reserved pasta water 1 tbsp at a time. Season with salt, pepper, and red pepper flakes (if using).
Step 4: Combine everything. Add the cooked pasta and seafood to the skillet. Toss gently to coat in the sauce. Remove from heat and sprinkle with fresh parsley.
Key Details
Total Time: 35 mins (Prep: 15 mins | Cook: 20 mins)
🍽️ Servings: 4 people
⚙️ Equipment: Large pot, skillet, colander, measuring tools
Serving Suggestions
Pair this Seafood Alfredo with garlic bread for dipping into the sauce or a crisp green salad to balance the richness. For a fancier presentation, serve it in wide, shallow bowls with extra parsley and a lemon wedge on the side. This dish works beautifully for date nights, holidays, or anytime you want to treat yourself!
Pro Tips
Perfect Seafood Every Time: Overcooked seafood becomes rubbery, so remove it from the skillet as soon as it’s done. It will finish warming when tossed with the hot pasta and sauce.
Sauce Consistency: Alfredo sauce thickens as it cools. If it feels too heavy, add a splash of pasta water to lighten it up. For an extra-decadent version, stir in 2 oz cream cheese with the Parmesan.
Storage and Reheating Instructions
Store leftovers in an airtight container in the fridge for up to 3 days. To reheat, warm the Alfredo in a skillet over low heat with a splash of milk or cream, stirring frequently. Avoid microwaving, as this can cause the sauce to separate.
Troubleshooting
Sauce is grainy: This happens if the heat is too high when melting the cheese. Keep the heat low and stir constantly. Using freshly grated Parmesan helps!
Bland flavor: Adjust seasoning with a pinch more salt or a squeeze of lemon juice to brighten the dish.
Frequently Asked Questions
Can I use frozen seafood?
Yes! Thaw it thoroughly in the fridge first and pat it dry—excess moisture can dilute the sauce.
What other seafood works in this recipe?
Try lump crab meat, clams, or even flaked salmon. Just adjust cooking times based on the seafood’s size and density.
Can I make this gluten-free?
Absolutely! Use gluten-free pasta and double-check that your Parmesan cheese doesn’t contain additives.
Seafood Alfredo
Ingredients
- 12 oz fettuccine pasta
- 1 lb mixed seafood shrimp, scallops, and/or mussels
- 4 tbsp unsalted butter
- 3 garlic cloves minced
- 1 cup heavy cream
- 1 cup grated Parmesan cheese
- 1/2 tsp salt plus more for pasta water
- 1/4 tsp black pepper
- 1/4 tsp red pepper flakes optional
- 2 tbsp fresh parsley chopped
Instructions
- Bring a large pot of salted water to a boil. Add fettuccine and cook until al dente (check the package for timing—usually 8–10 minutes). Reserve 1 cup of pasta water before draining. Toss the drained pasta with a drizzle of olive oil to prevent sticking.
- Heat 2 tbsp butter in a skillet over medium-high heat. Add seafood in a single layer and cook for 2–3 minutes per side (shrimp should turn pink; scallops golden). Transfer seafood to a plate and cover to keep warm.
- Reduce heat to medium. Add remaining butter and garlic to the skillet. Cook until fragrant (about 30 seconds), then pour in the heavy cream. Simmer gently for 2 minutes. Gradually stir in Parmesan until the sauce is smooth. If it’s too thick, add reserved pasta water 1 tbsp at a time. Season with salt, pepper, and red pepper flakes (if using).
- Add the cooked pasta and seafood to the skillet. Toss gently to coat in the sauce. Remove from heat and sprinkle with fresh parsley.