Seafood Fettuccine Alfredo

It’s not hard to see why our seafood alfredo recipe is a contest-winning one. The rich, garlicky parmesan sauce warmly coats al dente fettuccine noodles, plump shrimp and sweet scallops for a truly decadent meal that will have your guests questioning whether it’s homemade or Italian takeout.

Best of all, this impressive dish comes together in just 30 minutes and can easily be modified—use lump crabmeat or chunks of lobster for an even more indulgent dinner.

Seafood Alfredo Ingredients

• Fettuccine: The use of wide, flat noodles like fettuccine form the base of this seafood alfredo and are ideal for holding onto the creamy alfredo sauce.
• Shrimp: Uncooked medium shrimp add a sweet, briny flavor and tender texture to the pasta. Here’s how to pick the right shrimp for your recipe.
• Sea scallops: Large sea scallops impart a sweet flavor and a luxurious touch to this seafood alfredo.
• Olive oil: Two tablespoons of olive oil are used to saute the seafood and shallots, and add a richness to the dish.
• Shallot: One small chopped shallot provides a subtle onion flavor without overpowering the seafood alfredo.
• Garlic: One minced garlic clove adds a fragrant and savory note to the sauce.
• Chicken broth: A quarter cup of chicken broth helps to deglaze the pan and build the sauce’s base. Here’s how to make chicken broth at home.
• White wine: White wine adds depth and a touch of acidity to balance the creamy sauce. You can also use additional chicken broth if you prefer to keep this dish alcohol-free.
• Heavy whipping cream: One cup of heavy whipping cream is key to a rich alfredo sauce.
• Parmesan cheese: Half a cup of grated Parmesan cheese brings a salty, nutty flavor that defines this dish.
• Tomato: One diced Roma tomato adds a pop of color and freshness to the rich pasta.
• Fresh parsley: Two tablespoons of minced fresh parsley provide a pop of color and a fresh, herby flavor.

Directions

Step 1: Cook the pasta

In a large stockpot, cook the fettuccine according to package directions until al dente. Drain and set aside.

Step 2: Saute the seafood

In a large skillet, heat 1 tablespoon of olive oil over medium heat. Add the shrimp and scallops and saute for three to five minutes, until the shrimp turn pink and the scallops are opaque. Remove and keep warm.

Step 3: Make the sauce base

In the same skillet, saute shallot in the remaining tablespoon of oil until tender. Add the minced garlic and cook for an additional minute until fragrant. Deglaze the pan by stirring in the chicken broth and white wine. Bring the mixture to a boil before reducing the heat and simmering uncovered for six to eight minutes until most of the liquid has evaporated.

Step 5: Finish the alfredo sauce

Stir in the heavy whipping cream and cook uncovered over medium heat for five minutes or until the sauce has thickened enough to coat the back of a spoon.

Step 6: Garnish and serve

Stir the cooked fettuccine into the cream sauce in the skillet. Add the shrimp, scallops and grated parmesan cheese. Toss gently to coat everything in the sauce. Sprinkle the seafood alfredo with diced tomato and fresh parsley. If desired, add additional parmesan cheese.

Recipe Variations

• Add different seafood: Swap the shrimp and scallops for lump crabmeat, chunks of lobster tail or steamed clams for a variation to this seafood alfredo recipe.
• Give it a spicy twist: Sprinkle red pepper flakes into the sauce to level up the spice levels.
• Add vegetables: Saute mushrooms with the shallots or add steamed broccoli florets or peas to the finished seafood alfredo to amp up the nutrition.
• Use a different pasta: While fettuccine is classic in seafood alfredo, this sauce works well with other pasta shapes like penne or linguine.
• Lighten up the sauce: To make this seafood alfredo lighter, substitute half-and-half for the heavy cream and reduce the amount of parmesan.

How to Store Seafood Alfredo

Store any leftovers in an airtight container in the refrigerator for up to three days. Reheat gently on the stovetop over low heat and add a splash of cream or milk to restore the alfredo sauce’s creaminess.

Can you freeze seafood alfredo?

We do not recommend freezing this seafood alfredo as the creamy sauce can separate upon thawing and reheating. It’s best enjoyed fresh or when stored in an airtight container in the refrigerator for a few days.

Seafood Alfredo Tips

What can you serve with seafood alfredo?

A bowl of kale caesar salad and a fresh loaf of garlic bread are great standby recipes to serve with this seafood alfredo.

How can you prevent the alfredo sauce from separating when cooking?

To keep your alfredo sauce smooth, avoid boiling it once the heavy cream has been added to the skillet. Simmer gently and remove from heat before adding the parmesan cheese—this will allow the residual heat to melt it into the sauce. Here are a few more ways to save a broken sauce.

What wine pairs well with seafood alfredo?

A crisp white wine like Pinot Grigio or an unoaked Chardonnay complements the rich and creamy flavors of this seafood alfredo without overpowering the delicate seafood used in the recipe.