This seafood alfredo pasta recipe is rich and decadent. Perfect for a special celebratory dinner or just because. It uses both shrimp and scallops however feel free to include or substitute your favorite seafood and make it your own.
Alfredo sauce is one of those decadent dishes with a rich buttery cream sauce. Not something I can eat every day but my daughter likes it and so does my friend. So I thought I'd make it for the blog but this one has extra protein in the form of seafood. You could also use grilled chicken.
If I can I always try to buy raw shrimp because it retains more flavor than pre-cooked shrimp. Frozen is ok. In fact, that's what I can typically get here in Pennsylvania. I also wanted to use scallops. First I thought about using bay scallops which are much smaller than sea scallops and good for pasta. However, I found this bag of jumbo scallop pieces in the frozen section of our grocery store and thought they'd work well too.
The bag of shrimp was already shelled and deveined but they did leave the tails on. However, removing the tails was an easy task.
How to Make Seafood Alfredo Pasta
If you haven't tried making Alfredo sauce it's pretty easy. Butter, cream, garlic, and Parmesan are all that go into it. I did add a little salt and pepper. And at the end, a little fresh flat-leaf Italian parsley for color as well as flavor.
The shrimp and scallops only take minutes to cook. Just keep an eye on the shrimp. They will turn pink and opaque when they are cooked just right. This will give you tender shrimp and scallops. If they are over-cooked they may be a little tough.
Keep any leftovers (if there are any) in an airtight container in the fridge for a day or two.
Other Seafood Options
I think shellfish works best but you could try pieces of meaty fish such as salmon, seabass, or halibut.
I used a pound of Cavatappi because I like the shape and I thought the texture might hold the sauce well. Of course, you can use traditional fettuccine noodles or other pasta shapes.
Rich and creamy homemade alfredo sauce. How can you not love it?
More Seafood Pasta Recipes
- 1 pound raw shrimp (thawed if frozen)
- 1 pound bay or sea scallops (thawed)
- 1/2 cup of butter (1 stick)
- 1.5 cups heavy cream
- 1 clove garlic grated
- 2.5 cups Parmesan cheese (plus extra at the table)
- salt and pepper to taste
- 1 tablespoon fresh parsley chopped
- 1 pound pasta
- Boil pasta in a large pot until al dente and drain well.
- Remove tails from shrimp.
- Rinse the shrimp and scallops and blot dry with paper towels.
- Melt butter in a large skillet on medium heat.
- Add cream and stir
- Add grated garlic, salt, pepper, and Parmesan cheese. Stir well.
- Add shrimp and scallops
- Simmer for 5 minutes or until the shrimp turn opaque and pink.
- Add parsley and stir.
- Toss in the pasta and stir well.
- Serve with more Parmesan cheese.
Substitute or add other seafood options like crabmeat, clams or lobster.
Nutrition Information:Yield: 6 Serving Size: 1
Amount Per Serving: Calories: 771Total Fat: 51gSaturated Fat: 30gTrans Fat: 2gUnsaturated Fat: 15gCholesterol: 270mgSodium: 1872mgCarbohydrates: 36gFiber: 1gSugar: 2gProtein: 44g
Nutritional information for the recipe is provided as a courtesy and is approximate only. We cannot guarantee the accuracy of the nutritional information given for any recipe on this site.