There’s something about a creamy bowl of pasta that always feels like comfort in a dish. This Seafood Fettuccine Alfredo has become one of my go-to recipes when I want a dinner that’s both quick and a little bit fancy. The tender shrimp and scallops pair perfectly with silky fettuccine in a homemade Alfredo sauce that my kids can’t get enough of.
If you love cozy pasta recipes, you’ll find plenty more on my Pasta Recipes page. And when I’m craving a full Italian-inspired spread, I like to serve this pasta with a side of slow cooker minestrone soup for balance.
What You’ll Need
Here’s everything I use to make this dish creamy and flavorful:
- Fettuccine pasta – classic choice, though linguine works in a pinch.
- Shrimp – peeled and deveined; I prefer medium size for bite-sized pieces.
- Scallops – sweet and tender, they elevate the dish.
- Butter – for the base of the Alfredo sauce.
- Garlic – fresh cloves make all the difference.
- Heavy cream – for richness.
- Parmesan cheese – freshly grated melts best.
- Parsley – fresh parsley adds brightness.
- Salt and pepper – to taste.
A good wide skillet is a must here so everything has room to come together without clumping. Whenever I make this, I remember how handy my air fryer eggplant parmesan recipe is as a side dish—perfect pairing!
Step-by-Step Guide to Seafood Fettuccine Alfredo
Cooking this pasta dish is simpler than it looks. I’ll walk you through every step. (If you enjoy quick creamy pasta dishes, you may also love my Instant Pot Shrimp Alfredo).
Step 1 — Cook the pasta
Bring a large pot of salted water to a boil and cook the fettuccine until al dente. I always save a cup of pasta water—just in case I want to loosen the sauce later.
Step 2 — Sauté the seafood
In a skillet, melt butter and quickly sauté shrimp and scallops until just opaque. Don’t overcook; they’ll finish cooking in the sauce.
Step 3 — Make the Alfredo sauce
Remove the seafood, then add more butter and garlic to the pan. Stir in cream and let it simmer gently. Sprinkle in Parmesan, stirring until smooth and silky.
Step 4 — Combine everything
Add the pasta and seafood back into the skillet, tossing gently until coated. If the sauce feels too thick, splash in a little of that reserved pasta water.
Step 5 — Garnish and serve
Top with fresh parsley and extra Parmesan. I love bringing the skillet straight to the table for everyone to serve themselves.
Pro Tips & Easy Swaps
- Use half-and-half instead of cream for a lighter sauce.
- Swap scallops for crab meat or extra shrimp.
- Add a pinch of nutmeg for warmth in the Alfredo sauce.
- Use pecorino romano cheese if you prefer a sharper bite.
- Stir in spinach or peas for extra veggies.
- Cook pasta just shy of al dente—it finishes in the sauce.
- Keep seafood dry before cooking so it sears instead of steaming.
- Leftovers reheat best with a splash of milk to loosen the sauce.
Serving Ideas & Variations
This Seafood Fettuccine Alfredo is rich, so I like to pair it with something fresh and crunchy. A green salad or roasted veggies balance the creaminess.
Variations I love:
- Swap fettuccine for linguine or spaghetti.
- Add mushrooms for extra umami.
- Sprinkle chili flakes for a little heat.
- Serve with garlic bread for a hearty dinner.
- Use zucchini noodles for a lighter option.
- Pair with white wine like Pinot Grigio.
- Add lemon zest before serving for brightness.
Common Mistakes (and How to Fix Them)
- Overcooking seafood → Sear briefly, then let it finish in sauce.
- Clumpy sauce → Always add cheese slowly, stirring off the heat.
- Too thick → Thin with reserved pasta water.
- Bland flavor → Don’t skimp on salt, Parmesan, or garlic.
- Dry leftovers → Add a splash of cream or milk when reheating.
Frequently Asked Questions
Yes, just thaw and pat dry before cooking so they sear instead of steaming.
It’s best fresh, but you can prep the sauce and seafood separately, then reheat gently before tossing with pasta.
Fettuccine is traditional, but linguine, spaghetti, or tagliatelle also work well with creamy sauces.
You can substitute half-and-half or even whole milk, though the sauce will be lighter.
You’ll Also Love
If you’re in a pasta mood, here are more recipes from my kitchen:
- Penne Arrabbiata – a spicy tomato-based pasta that wakes up your taste buds.
- Spinach Ricotta Stuffed Shells – cheesy, comforting, and perfect for family dinner.
- Greek Pasta Salad – fresh and tangy, great as a side or light meal.
And don’t forget, you can always explore more on my Pasta Recipes page.
Seafood Fettuccine Alfredo
Ingredients
Method
- Cook pasta in salted water until al dente. Reserve 1 cup pasta water.
- In a skillet, melt 2 tbsp butter. Sauté shrimp and scallops until just opaque. Remove and set aside.
- Add remaining butter and garlic to skillet. Stir in cream, simmer, then whisk in Parmesan until smooth.
- Return pasta and seafood to skillet, tossing to coat. Add pasta water as needed.
- Garnish with parsley and serve warm.
