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A white bowl holding creamy seafood pasta Alfredo. The dish features fettuccini noodles in a creamy, white seafood sauce with shrimp and scallops. It's garnished with a toasty breadcrumb topping, fresh parsley and served with lemon wedges.

Creamy Seafood Pasta Alfredo

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Description

This Creamy Seafood Pasta Alfredo is the perfect way to combine your favorite seafood into one amazing pasta dish.

Ingredients

Units Scale
  • 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

  1. 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.
  2. Season the fish and seafood with a touch of salt and black pepper.
  3. Start cooking the pasta in well-salted water. 
  4. 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.
  5. Add another drizzle of olive oil and quickly sauté the shrimp for about a minute per side. Remove and set aside with the scallops.
  6. Add the remaining olive oil to the skillet and gently sear the cod pieces just until lightly golden and opaque. Remove and set aside.
  7. Reduce heat to medium. Add butter, garlic, and crushed red pepper to the same skillet and cook for about 30 seconds, until fragrant.
  8. Pour in the wine or seafood stock and simmer for 2–3 minutes, scraping up any browned bits.
  9. Stir in the heavy cream. Heat through.
  10. Stir in the Parmesan.
  11. Simmer gently until the sauce thickens slightly.
  12. Reduce heat. Add lemon zest, lemon juice, salt, and black pepper.
  13. Add the pasta directly from the pot to the sauce, tossing to coat. Use reserved pasta water as needed to loosen the sauce.
  14. Stir in fresh parsley.
  15. Gently fold the scallops, shrimp, and cod back into the skillet and warm through for 1–2 minutes.
  16. Garnish with the toasted breadcrumbs, fresh herbs and serve immediately.
  17. 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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Find it online: https://www.charlottefashionplate.com/recipes/creamy-seafood-pasta-alfredo/