This Creamy Seafood Pasta Alfredo is the perfect way to combine your favorite seafood into one amazing pasta dish. With tender scallops, juicy shrimp, and flaky cod folded into a rich, silky Alfredo sauce, this recipe turns a handful of seafood into something that tastes completely luxurious.
Why You’ll Love This Creamy Seafood Pasta Alfredo Recipe
- Loaded with fresh seafood flavor – This Creamy Seafood Pasta Alfredo combines shrimp, scallops, and cod for the ultimate mixed seafood pasta experience.
- Creamy Alfredo sauce – The rich garlic-Parmesan cream sauce clings perfectly to every bite of pasta.
- Easy seafood pasta dinner – This seafood pasta is quick and easy to prepare.
- Restaurant-quality seafood Alfredo – This seafood dish tastes like something you’d order at your favorite coastal Italian restaurant.
- Versatile mixed seafood recipe – This pasta recipe works with cod, salmon, haddock, shrimp, scallops, or whatever seafood you love.
Ingredient Substitutions
- Pasta: Use penne, rigatoni, or angel hair.
- Cod: Swap with haddock, halibut, or even salmon.
- Heavy cream: Use half-and-half for a lighter sauce (won’t be as thick).
- Parmesan: Asiago or Pecorino Romano can be used in replacement of Parmesan.
- White wine: If you do not want to use wine, seafood stock or chicken stock are great alternatives.
- Parsley: Fresh basil is a great substitute. Use just a little less as fresh basil can overpower the seafood pasta.
How to Prepare Creamy Seafood Pasta Alfredo
- If making the breadcrumb topping, do this first. Melt the butter in a small pan. Add the breadcrumbs and toast until golden brown. Remove from heat and stir in the fresh parsley. Set aside.
- Season the fish and seafood with a touch of salt and black pepper.
- Start cooking the pasta in well-salted water according to package directions until al dente.
- Heat a tablespoon olive oil in a large skillet over medium-high heat. Sear the scallops for 1–2 minutes per side until golden. Remove and set aside.
- Add another drizzle of olive oil and quickly sauté the shrimp for about a minute per side. Remove and set aside with the scallops.
- Add the remaining olive oil to the skillet and gently sear the cod pieces just until lightly golden and opaque. Remove and set aside.
- Reduce heat to medium. Add butter, garlic, and crushed red pepper to the same skillet and cook for about 30 seconds, until fragrant.
- Pour in the wine or seafood stock and simmer for 2–3 minutes, scraping up any browned bits.
- Stir in the heavy cream. Heat through.
- Stir in the Parmesan.
- Simmer gently until the sauce thickens slightly.
- Reduce heat. Add lemon zest, lemon juice, salt, and black pepper.
- Add the pasta directly from the pot to the sauce, tossing to coat. Use reserved pasta water as needed to loosen the sauce.
- Gently fold the scallops, shrimp, and cod back into the skillet and warm through for 1–2 minutes.
- Garnish with the toasted breadcrumbs, more fresh herbs and serve immediately.
How to Serve and Store
- Serve this creamy seafood pasta Alfredo immediately, while the sauce is silky and the seafood is perfectly tender.
- Pair with a simple side salad, garlic bread, roasted broccoli, or sautéed spinach.
- Store leftovers in an airtight container in the fridge for up to 2 days.
- Reheat gently in a skillet over low heat with a splash of cream, broth, or pasta water to loosen the sauce.
- Avoid microwaving as the seafood can become tough and the sauce may separate.
- Freezing is not recommended; cream sauces and delicate seafood do not thaw well.
Frequently Asked Questions
- Can I make this ahead of time? This dish is best served fresh, but leftovers can be stored in the fridge for up to 2 days.
- Why did my Alfredo sauce break or get greasy? Heat was likely too high. Keep the sauce at a gentle simmer, and slowly incorporate the cheese.
- Can I add vegetables? Yes! Spinach, peas, or sautéed mushrooms work well and won’t overpower the seafood.
- What pasta works best for seafood Alfredo? Long noodles like fettuccine or linguine cling to the sauce best, but short pasta works too.
More Easy Seafood Pasta Recipes to Love
- Cayenne Cream Shrimp Pasta
- Shrimp Scampi Pasta
- Pasta with Lobster Champagne Cream Sauce
- Spicy Lobster Pasta Pomodoro
Creamy Seafood Pasta Alfredo
- Total Time: 25 minutes
- Yield: 4 to 6 servings 1x
Description
This Creamy Seafood Pasta Alfredo is the perfect way to combine your favorite seafood into one amazing pasta dish.
Ingredients
- 10–12 ounces pasta (fettuccine, linguine, or spaghetti)
- 6–8 large sea scallops, patted dry
- 8–10 medium-to-large shrimp, peeled and deveined
- 4–6 ounces cod, cut into large chunks
- 2 tablespoons olive oil, divided
- 2 tablespoons butter
- 3 cloves garlic, minced
- 1/2 teaspoon crushed red pepper flakes (optional)
- 1/3 cup dry white wine or seafood stock
- 1 1/4 cup heavy cream
- 1/2 cup freshly grated Parmesan cheese (optional)
- Zest of 1/2 lemon
- 1–2 tablespoons fresh lemon juice
- Salt, to taste
- Black pepper, to taste
- 2 tablespoons fresh chopped parsley, plus more for garnish
For the Toasted Breadcrumb Topping:
- 1/2 tablespoon butter
- 2 heaping tablespoons panko breadcrumbs
- 1 teaspoon fresh parsley
Instructions
- If making the breadcrumb topping, do this first. Melt the butter in a small pan. Add the breadcrumbs and toast until golden brown. Remove from heat and stir in the fresh parsley. Set aside.
- Season the fish and seafood with a touch of salt and black pepper.
- Start cooking the pasta in well-salted water.
- Heat a tablespoon olive oil in a large skillet over medium-high heat. Sear the scallops for 1–2 minutes per side until golden. Remove and set aside.
- Add another drizzle of olive oil and quickly sauté the shrimp for about a minute per side. Remove and set aside with the scallops.
- Add the remaining olive oil to the skillet and gently sear the cod pieces just until lightly golden and opaque. Remove and set aside.
- Reduce heat to medium. Add butter, garlic, and crushed red pepper to the same skillet and cook for about 30 seconds, until fragrant.
- Pour in the wine or seafood stock and simmer for 2–3 minutes, scraping up any browned bits.
- Stir in the heavy cream. Heat through.
- Stir in the Parmesan.
- Simmer gently until the sauce thickens slightly.
- Reduce heat. Add lemon zest, lemon juice, salt, and black pepper.
- Add the pasta directly from the pot to the sauce, tossing to coat. Use reserved pasta water as needed to loosen the sauce.
- Stir in fresh parsley.
- Gently fold the scallops, shrimp, and cod back into the skillet and warm through for 1–2 minutes.
- Garnish with the toasted breadcrumbs, fresh herbs and serve immediately.
- ENJOY!
Equipment
Notes
- If topping with breadcrumbs, make these first as you need to watch carefully to ensure they do not burn.
- Cook seafood in stages to prevent overcooking and keep everything tender.
- Pat scallops dry before searing to get that golden crust.
- Always reserve pasta water. It helps emulsify and loosen the Alfredo sauce.
- Add the seafood back at the very end to keep it delicate and flaky.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Dinner
- Method: Easy
- Cuisine: Fish and Seafood
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