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December 14, 2023

Seafood Fettuccine Alfredo

Zoom in on your fork twirling strands of creamy fettuccine noodles. It gets better, because there’s juicy shrimp and scallops on your plate too!

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    a bowl of homemade seafood fettuccine alfredo made with shrimp and scallops, sprinkled with parsley
    Photography by Gayle McLeod

    More classic seafood recipes

    Creamy Seafood Fettuccine Alfredo Recipe

    Big fan of our Chicken Fettuccine Alfredo or just Fettuccine Alfredo in general? It’s obvious why this is such a comforting bowl of pasta. There’s butter, cream, and parmesan. We could stop there, because that’s an award winning combo. Instead we’ve added shrimp and scallops to make this the ultimate fettuccine alfredo recipe. For more inspo check out our Alfredo Sauce, Steamed Shrimp, and Italian Salad.

    fettuccine, butter, olive oil, garlic, spices, shrimp, scallops, heavy cream, Parmesan and parsley

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    Ingredients For Easy Seafood Fettuccine Alfredo

    • 1 pound fettuccine

    • Unsalted butter and extra-virgin olive oil

    • Garlic cloves

    • Garlic powder, ground nutmeg, kosher salt, freshly cracked black pepper

    • Large shrimp and bay scallops

    • Heavy whipping cream, room temperature

    • Parmesan

    butter, garlic, garlic powder, nutmeg, salt, and pepper cooking in a skillet
    shrimp and scallops added to a skillet with butter, garlic, garlic powder, nutmeg, salt and pepper
    butter, garlic, garlic powder, nutmeg, salt, and pepper scallops, shrimp and cream cooking in a skillet
    butter, garlic, garlic powder, nutmeg, salt, and pepper scallops, shrimp and cream cooking in a skillet

    How To Make Seafood Fettuccine Alfredo

    1. Cook noodles in a large pot.

    2. Melt butter in a large nonstick skillet over medium-high heat. Add in the garlic, garlic powder, nutmeg, salt, and pepper, and cook, stirring, until fragrant, about 1 minute.

    3. Cook the shrimp and scallops.

    4. Add the cream and parmesan, and cook until sauce thickens.

    5. Add the fettuccine and toss to coat. Divide among 6 bowls and sprinkle with parsley and make sure there’s plenty of grated parmesan available just in case you’re feeling extra cheesy.

    butter, garlic, garlic powder, nutmeg, salt, and pepper scallops, shrimp, cream and Parmesan cooking in a skillet
    fettuccine noodles added to a skillet with seafood alfredo sauce
    homemade seafood fettuccine alfredo in a skillet made with butter, cream, garlic, garlic powder, nutmeg, salt, pepper  & Parm
    a bowl of homemade seafood fettuccine alfredo made with shrimp and scallops, sprinkled with parsley

    How to Store + Tips

    • Leftover seafood fettuccine alfredo is best eaten within 3-4 days. Reheat it slowly over low heat for the best results. We don’t recommend freezing these leftovers.

    • Make this gluten free friendly by using your favorite gluten free pasta.

    • It’s possible to make this recipe using just shrimp by doubling the amount of shrimp called for and omitting the scallops.

    • If using frozen seafood, make sure it’s completely thawed and patted dry.

    • For a thicker sauce, simmer for 1-2 minutes longer. The alfredo sauce will thicken once mixed with the pasta.

    a skillet of homemade seafood fettuccine alfredo sprinkled with parsley made with scallops and shrimp
    a bowl of homemade seafood fettuccine alfredo made with shrimp and scallops, sprinkled with parsley

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    Seafood Fettuccine Alfredo

    • Serves: 6
    • Prep Time:  15 min
    • Cook Time:  20 min
    • Calories: 806

    Ingredients

    • 1 pound fettuccine
    • 10 tablespoons unsalted butter, cut into 10 pieces
    • 2 tablespoons extra-virgin olive oil
    • 3 garlic cloves, minced
    • ¾ teaspoon garlic powder
    • ¼ teaspoon ground nutmeg
    • 1 teaspoon kosher salt
    • ¼ teaspoon freshly cracked black pepper
    • 1 pound large shrimp, peeled,deveined, tails removed
    • 1 pound bay scallops
    • 1½ cups heavy whipping cream, room temperature
    • 5 ounces freshly grated Parmesan cheese (about 2 cups)
    • Minced fresh flat leaf parsley, for serving

    Method

    1. Bring a large pot of salted water to a boil. Add the fettuccine and cook until al dente according to the package instructions. Drain and toss with 1 tablespoon of the olive oil.

    2. Meanwhile, heat the remaining 1 tablespoon of olive oil and 2 tablespoons of the butter in a large nonstick skillet over medium-high heat. Once the butter melts, add in the garlic, garlic powder, nutmeg, salt, and pepper, and cook, stirring, until fragrant, about 1 minute.

    3. Add the shrimp and scallops and cook, undisturbed, until opaque, 1-2 minutes per side. Add the remaining 8 tablespoons of butter to the skillet and cook, stirring occasionally, until butter is melted. Increase the heat to high and gradually stir in the heavy cream. Bring to a simmer, then add the parmesan; cook, stirring, until incorporated, about 2 minutes. Reduce the heat to medium low and cook, stirring, until thickened, about 4 minutes more.

    4. Add the fettuccine and toss to coat. Divide among 6 bowls and sprinkle with parsley. Serve immediately.

    Nutrition Info

    • Per Serving
    • Amount
    • Calories806
    • Protein34 g
    • Carbohydrates53 g
    • Total Fat47 g
    • Dietary Fiber3 g
    • Cholesterol269 mg
    • sodium792 mg
    • Total Sugars1 g

    Seafood Fettuccine Alfredo

    Questions & Reviews

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    • Evelyn Sosa

      Quick and delicious :)!

      Thanks Evelyn, we are so glad you loved it!

    • Jenn D

      This was simple, beautiful and delicious. I'll be making this again for Christmas Eve Dinner and can't wait!

      Thanks Jenn, so glad you love it!