Seafood Alfredo Fettuccine with Shrimp & Scallops is the epitome of luxurious comfort food — a creamy, elegant pasta dish that brings the flavors of the ocean straight to your plate. Tender shrimp and buttery scallops are sautéed to golden perfection, then tossed with silky fettuccine pasta coated in a rich, homemade Alfredo sauce made with cream, butter, and Parmesan cheese.

If you’re a seafood lover, this recipe is pure heaven — the sweetness of the shrimp and scallops perfectly complements the richness of the sauce and the bite of the fettuccine.

Why I Love This Recipe

I love this recipe because it strikes the perfect balance between indulgence and freshness. The Alfredo sauce is rich and buttery but never heavy, while the shrimp and scallops add a light, briny sweetness that elevates every bite.

It’s also incredibly versatile — you can customize it with your favorite seafood or even vegetables. Every time I make this dish, it feels like a celebration — luxurious yet easy enough for a cozy dinner at home.

Why It’s a Must-Try Dish

This Seafood Alfredo Fettuccine is a must-try because it’s pure indulgence in a bowl. The combination of creamy Parmesan sauce and perfectly cooked seafood creates a texture and flavor contrast that’s unforgettable.

Whether you’re looking to impress guests or simply treat yourself, this dish promises to deliver flavor, texture, and luxury in every forkful.

Recipe Details

Preparation Time: 15 minutes

Cooking Time: 20 minutes

Total Time: 35 minutes

Servings: 4

Calories: Approximately 640 kcal per serving

Course: Main Course / Pasta

Cuisine: Italian-American

Ingredients

For the Seafood:

• 8 large sea scallops, patted dry
• 12 large shrimp, peeled and deveined
• 1 tablespoon olive oil
• 2 tablespoons unsalted butter
• Salt and black pepper, to taste
• 2 garlic cloves, minced

For the Alfredo Sauce:

• 4 tablespoons unsalted butter
• 1½ cups heavy cream
• 1 cup freshly grated Parmesan cheese
• 2 cloves garlic, minced
• ½ teaspoon salt
• ¼ teaspoon black pepper
• ¼ teaspoon nutmeg (optional, for depth)

For the Pasta:

• 12 oz (340 g) fettuccine pasta
• Salt, for pasta water

For Garnish:

• Chopped parsley
• Extra grated Parmesan
• Lemon wedges (optional, for serving)

Step-by-Step Preparation Method

Step 1: Cook the Fettuccine

1. Bring a large pot of salted water to a boil.
2. Add fettuccine and cook according to package directions until al dente.
3. Reserve ½ cup of pasta water, then drain and set aside.

Step 2: Sear the Seafood

1. Pat shrimp and scallops dry with a paper towel (this ensures a perfect sear).
2. Heat olive oil and 2 tablespoons butter in a large skillet over medium-high heat.
3. Season scallops with salt and pepper.
4. Sear scallops for 2–3 minutes per side, until golden brown and opaque in the center. Remove and set aside.
5. Add shrimp to the same pan, season lightly, and cook for 1–2 minutes per side until pink. Remove and set aside with scallops.

Step 3: Make the Alfredo Sauce

1. In the same skillet, melt 4 tablespoons butter over medium heat.
2. Add minced garlic and sauté for about 30 seconds until fragrant.
3. Pour in heavy cream and bring to a gentle simmer.
4. Reduce heat to low and stir in Parmesan cheese gradually until the sauce becomes smooth and creamy.
5. Add salt, pepper, and nutmeg (optional).
6. If the sauce thickens too much, stir in a few tablespoons of the reserved pasta water.

Step 4: Combine Everything

1. Add the cooked fettuccine to the Alfredo sauce and toss gently to coat.
2. Add the shrimp and scallops back into the pan, spooning the sauce over them.
3. Let it warm together for 1–2 minutes, ensuring all flavors meld beautifully.

Step 5: Serve

1. Plate the pasta with shrimp and scallops arranged on top.
2. Garnish with chopped parsley, extra Parmesan, and a squeeze of lemon juice for brightness.
3. Serve immediately while hot.

How to Serve

Serve Seafood Alfredo Fettuccine with Shrimp & Scallops warm in shallow pasta bowls for an elegant presentation.

Pair with:

• A crisp green salad with balsamic dressing
• Garlic bread or warm focaccia
• A glass of Chardonnay, Pinot Grigio, or Sauvignon Blanc

Optional garnishes: Fresh herbs, lemon zest, or a drizzle of truffle oil for a luxurious touch.

Recipe Tips

• Dry the seafood well: Moisture prevents proper browning. Pat dry before searing.
• Use freshly grated Parmesan: It melts smoothly and gives the sauce a creamy texture.
• Don’t overcook the seafood: Shrimp and scallops become rubbery if cooked too long.
• Balance richness: A touch of lemon juice or zest brightens the creamy sauce.
• Control the heat: Avoid boiling the cream; simmer gently to prevent curdling.

Variations

1. Add More Seafood: Include lobster, crab, or mussels for an even richer dish.
2. Vegetable Twist: Add sautéed spinach, asparagus, or roasted cherry tomatoes.
3. Spicy Version: Stir in a pinch of red chili flakes or cayenne for heat.
4. Lighter Version: Use half-and-half instead of heavy cream and less butter.
5. Garlic Lover’s Alfredo: Double the garlic and add roasted garlic paste for depth.

Freezing and Storage

• Refrigeration: Store leftovers in an airtight container for up to 2 days.
• Reheating: Warm gently on the stovetop over low heat with a splash of milk or cream to loosen the sauce.
• Freezing: Not recommended — the creamy sauce may separate and seafood can become tough after thawing.

Special Equipment Needed

• Large skillet or sauté pan
• Pasta pot and colander
• Tongs or slotted spoon
• Cheese grater (for fresh Parmesan)

Frequently Asked Questions (FAQ)

Q1: Can I use frozen shrimp and scallops?
Yes, just make sure they’re completely thawed and patted dry before cooking.

Q2: Can I make the Alfredo sauce ahead of time?
Yes, but it’s best made fresh. If preparing ahead, store in the fridge and reheat gently before tossing with pasta.

Q3: How can I make it less rich?
Use milk or half-and-half instead of heavy cream, and reduce the butter slightly.

Q4: Can I use other pasta types?
Absolutely! Linguine, tagliatelle, or even penne work beautifully with this sauce.

Q5: How do I prevent scallops from sticking to the pan?
Use a well-heated skillet and enough oil or butter. Don’t move the scallops until they naturally release from the pan.

Conclusion

Seafood Alfredo Fettuccine with Shrimp & Scallops is the perfect fusion of indulgence and elegance — a creamy, dreamy pasta dish that showcases the natural sweetness of fresh seafood. The Alfredo sauce, silky and rich, coats each strand of fettuccine beautifully, while the seared shrimp and scallops add a touch of luxury to every bite.

It’s a dish that feels special yet approachable — whether for a weeknight treat or a romantic dinner, it never fails to impress.