Oh my gosh, let me tell you about my absolute favorite weeknight splurge – creamy seafood Alfredo pasta! This dish tastes like you spent hours in the kitchen, but guess what? It comes together in under 30 minutes. I first fell in love with this recipe during a beach vacation where fresh seafood was everywhere. The combination of plump shrimp, sweet scallops, and that velvety Alfredo sauce coating every strand of pasta? Pure magic. And here’s my secret – using really fresh seafood makes all the difference. Trust me, once you try this, you’ll want to make it every Friday night!
Why You’ll Love This Creamy Seafood Alfredo Pasta
This isn’t just any pasta dish – it’s the kind of meal that makes you feel like you’re dining at a fancy Italian bistro without leaving your kitchen! Here’s why it’s become my go-to:
- Quick magic: Ready in under 30 minutes – perfect for when you’re craving something indulgent but don’t have hours to cook
- Restaurant-worthy: That luscious, creamy sauce coats every bite of pasta and seafood beautifully
- Customizable: Swap in your favorite seafood or adjust the creaminess to your taste
- Crowd-pleaser: Impressive enough for date night but simple enough for a weeknight treat
Seriously, the first time I made this, my family thought I’d ordered takeout from some fancy place!
Ingredients for Creamy Seafood Alfredo Pasta
Here’s everything you’ll need to make this dreamy pasta dish – I promise it’s all simple stuff you can find at any grocery store:
- 8 oz fettuccine pasta (the classic choice, but any long pasta works)
- 1/2 lb shrimp, peeled and deveined (medium size works best)
- 1/2 lb scallops, patted dry (trust me, this helps them sear nicely)
- 2 cloves garlic, minced (fresh is key – no powder here!)
- 1 cup heavy cream (this gives that luxurious texture)
- 1/2 cup grated Parmesan cheese (get the good stuff, not the green can)
- 2 tbsp butter (salted or unsalted both work)
- 1 tbsp olive oil
- Salt and pepper to taste
- Fresh parsley for garnish (optional but pretty!)
Ingredient Notes & Substitutions
No heavy cream? Half-and-half works in a pinch, though the sauce won’t be quite as rich. For seafood swaps, try mussels, clams, or even lobster if you’re feeling fancy (I’ve done this for anniversary dinners!). Vegetarian? Sautéed mushrooms make a great substitute. And if you must use pre-grated Parmesan, add it slowly – it sometimes clumps more than freshly grated. Oh, and that olive oil? It’s mainly for cooking the seafood – butter alone would burn at that high heat. See? Simple swaps for whatever you’ve got!
How to Make Creamy Seafood Alfredo Pasta
Okay, let’s get cooking! I promise this comes together faster than you’d think. The key is having everything prepped before you start – trust me, you’ll thank me later when you’re not scrambling mid-sauce!
- Cook the pasta: Get your salted water boiling and cook the fettuccine al dente according to the package directions. Reserve about 1/2 cup of that starchy pasta water before draining – it’s liquid gold for adjusting your sauce later!
- Sear the seafood: Heat olive oil in a large skillet over medium-high heat. Pat those scallops dry (super important for that beautiful golden crust!). Cook shrimp and scallops about 2 minutes per side until just opaque. Don’t crowd the pan – do batches if needed. Remove them to a plate before they finish cooking completely – they’ll finish in the sauce later.
- Make the sauce: In that same pan (all those browned bits add flavor!), melt butter over medium heat. Add garlic and cook just until fragrant – about 30 seconds. Pour in the heavy cream and bring to a gentle simmer. Now stir in the Parmesan gradually, letting each addition melt before adding more.
- Bring it all together: Add the drained pasta and seafood back to the pan. Toss everything gently to coat in that luscious sauce. If it seems too thick, splash in some reserved pasta water a tablespoon at a time until it’s perfect. Season with salt and pepper to taste.
- Serve immediately: Garnish with fresh parsley and extra Parmesan if you’re feeling fancy. Oh, and have your crusty bread ready for sauce mopping – you’ll need it!
Tips for Perfect Creamy Seafood Alfredo Pasta
Here’s how I’ve learned to nail this dish every time: Don’t walk away from the sauce – constant stirring prevents clumps. Use fresh garlic (not jarred) for best flavor. And the biggest rookie mistake? Overcooking the seafood – remember, it continues cooking in the hot sauce! If your sauce breaks, whisk in a splash of hot pasta water to bring it back together. Easy peasy!
Serving Suggestions for Creamy Seafood Alfredo Pasta
This rich pasta deserves the perfect accompaniments! My go-to is always warm, crusty garlic bread – perfect for soaking up every last drop of that creamy sauce. For balance, I love a simple arugula salad with lemon vinaigrette. The peppery greens cut through the richness beautifully. If I’m feeling fancy, I’ll add a chilled glass of crisp white wine – the acidity pairs perfectly with the seafood. Honestly, this dish stands tall on its own too – sometimes I just grab a fork and dig right in!
Storage & Reheating Instructions
Leftovers? No problem! Store your creamy seafood Alfredo pasta in an airtight container in the fridge for up to 3 days. When reheating, go low and slow – microwave in 30-second bursts with a splash of milk or cream, stirring between each. My favorite method is stovetop reheating over low heat with a tablespoon of water to bring the sauce back to life. Just be gentle – high heat can make the sauce separate. And honestly? It’s best fresh, so I usually just make enough for one glorious meal!
Nutritional Information for Creamy Seafood Alfredo Pasta
Let’s be real – this is an indulgent dish, but oh-so-worth it! Here’s the scoop per serving (about 1/4 of the recipe): roughly 550 calories, 32g fat (18g saturated), 45g carbs, 2g fiber, and a whopping 30g protein from all that delicious seafood. The exact numbers might vary slightly depending on your exact ingredients – especially if you go heavy on the Parmesan (no judgment here!). While it’s not exactly diet food, everything in moderation, right? And with all that protein, I like to think it’s practically health food… okay, maybe not, but it’s definitely soul food!
Frequently Asked Questions
Can I use frozen seafood? Absolutely! Just thaw it completely in the fridge overnight and pat it super dry before cooking. Frozen shrimp and scallops work great – I use them all the time when fresh isn’t available. The key is getting rid of excess moisture so they sear properly instead of steaming.
How do I prevent the sauce from getting too thick? That reserved pasta water is your best friend! If your Alfredo sauce thickens more than you’d like while tossing with the pasta, just add the starchy water a tablespoon at a time until it reaches that perfect silky consistency. The sauce will continue to thicken as it cools too, so err on the side of slightly thinner.
Can I make this ahead of time? Honestly, it’s best fresh, but if you must, prepare the components separately. Cook the pasta and seafood, make the sauce base, then combine everything right before serving. The sauce can thicken and separate if left sitting too long. If you do have leftovers, see my reheating tips above!
Ready to Make Creamy Seafood Alfredo Pasta?
Now that you’ve got all my secrets, it’s time to get cooking! I can’t wait for you to experience that first bite of creamy, seafood-packed perfection. When you make it, tag me on Instagram – I love seeing your creations! Trust me, this recipe’s about to become your new favorite “fancy-feeling” weeknight dinner. Happy cooking!
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30-Minute Creamy Seafood Alfredo Pasta Recipe – Irresistible!
- Total Time: 25 minutes
- Yield: 4 servings 1x
- Diet: Low Lactose
Description
A rich and creamy seafood Alfredo pasta dish that combines tender seafood with a smooth Alfredo sauce.
Ingredients
- 8 oz fettuccine pasta
- 1/2 lb shrimp, peeled and deveined
- 1/2 lb scallops
- 2 cloves garlic, minced
- 1 cup heavy cream
- 1/2 cup grated Parmesan cheese
- 2 tbsp butter
- 1 tbsp olive oil
- Salt and pepper to taste
- Fresh parsley for garnish
Instructions
- Cook the pasta according to package instructions. Drain and set aside.
- Heat olive oil in a pan over medium heat. Add shrimp and scallops, cook until opaque. Remove and set aside.
- In the same pan, melt butter and sauté garlic until fragrant.
- Pour in heavy cream and bring to a simmer. Stir in Parmesan cheese until melted.
- Add cooked seafood and pasta to the sauce. Toss to coat evenly.
- Season with salt and pepper. Garnish with fresh parsley before serving.
Notes
- Use fresh seafood for the best flavor.
- Adjust creaminess by adding more or less Parmesan.
- Serve immediately for the best texture.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 550
- Sugar: 2g
- Sodium: 450mg
- Fat: 32g
- Saturated Fat: 18g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 2g
- Protein: 30g
- Cholesterol: 180mg
Keywords: creamy seafood Alfredo pasta, seafood pasta, Alfredo recipe
