This creamy Seafood Alfredo Pasta is a rich and comforting dish. Made with tender pasta, juicy shrimp, and a velvety sauce, it’s a seafood lover’s dream come true!
I love serving this pasta on special nights; it’s like a little restaurant treat at home! Plus, the kids think it’s fancy, which makes me the coolest chef in the house. 🍝
Ingredients & Substitutions
Fettuccine pasta: This is my go-to for creamy sauces because the shape holds the sauce well. If you can’t find fettuccine, you could use linguine or even spaghetti as a substitute.
Shrimp: Fresh or frozen shrimp both work! If you’re looking for a swap, cooked crab meat or scallops can be a tasty alternative.
White fish: Cod and haddock are great for this recipe, but you can also use tilapia or even shrimp for extra seafood goodness. Adjust the cooking time if you have smaller pieces.
Heavy cream: For a lighter version, you can use half-and-half, but the sauce may be less thick. Unsweetened almond milk is an alternative if you’re dairy-free, just add a bit of flour for thickness.
Parmesan cheese: Grated Parmesan really enhances the flavor. If you’re out, Pecorino Romano or a store-bought Italian blend will work as well!
How Do I Make a Creamy Alfredo Sauce Without Clumps?
Creating a smooth Alfredo sauce takes a few careful steps to avoid clumps!
- Always start with a medium heat for melting butter and sautéing garlic. This prevents the garlic from burning and helps develop flavor.
- When adding cream and milk, make sure to stir constantly as it heats. This ensures even cooking and helps prevent clumping from the cheese.
- Gradually whisk in the Parmesan cheese. Adding it a little at a time, while stirring, helps it melt smoothly into the sauce.
- If your sauce thickens too much, use that reserved pasta water to thin it out while mixing. Just add a bit at a time until you reach your desired consistency.
How to Make Delicious Seafood Alfredo Pasta
Ingredients You’ll Need:
For the Pasta:
- 12 oz fettuccine pasta
For the Seafood:
- 1 lb shrimp, peeled and deveined
- 1/2 lb white fish fillets (like cod or haddock), cut into bite-sized pieces
For the Sauce:
- 3 tbsp unsalted butter
- 4 cloves garlic, minced
- 1 cup heavy cream
- 1 cup whole milk
- 1 cup freshly grated Parmesan cheese
- 1/2 tsp salt, or to taste
- 1/4 tsp black pepper
- 1/4 tsp crushed red pepper flakes (optional)
- 2 tbsp fresh parsley, chopped (plus more for garnish)
- 1 tbsp olive oil
How Much Time Will You Need?
This Seafood Alfredo Pasta recipe takes about 30 minutes in total. You’ll spend about 10 minutes cooking the pasta and gathering everything, and another 20 minutes preparing the sauce and combining the ingredients. It’s a quick and satisfying meal, perfect for a busy weeknight or a special dinner!
Step-by-Step Instructions:
1. Cook the Pasta:
Start by bringing a large pot of salted water to a boil. Once boiling, add your fettuccine and cook it according to the package instructions until it’s al dente—meaning it’s cooked but still has a little bite. Drain the pasta, but remember to reserve 1/2 cup of the pasta water for later. Set the drained pasta aside.
2. Cook the Seafood:
While your pasta is cooking, grab a large skillet and heat the olive oil over medium-high heat. When hot, add the shrimp and fish pieces, and season lightly with salt and pepper. Cook until the shrimp turn pink and the fish is opaque and flaky—this should take about 2-3 minutes on each side. Once cooked, carefully remove the seafood from the skillet and set it aside on a plate.
3. Make the Sauce:
In the same skillet, lower the heat to medium and add the butter. Let it melt, then add minced garlic. Sauté the garlic for about a minute until it’s fragrant, but be careful not to let it burn! Next, pour in the heavy cream and milk, stirring until everything is well combined. Bring the mixture to a gentle simmer.
4. Add the Cheese:
Now it’s time for the deliciousness! Gradually whisk in the freshly grated Parmesan cheese. Keep stirring until the sauce thickens slightly, which should take about 3-5 minutes. If the sauce gets too thick, don’t worry—you can adjust it later with the reserved pasta water!
5. Combine Everything:
Next, return the cooked shrimp and fish to the skillet, and stir in the chopped parsley. Add the drained fettuccine into the sauce, gently tossing everything together so that the pasta is well coated. If the sauce is too thick, slowly add the reserved pasta water, a tablespoon at a time, until you reach your desired consistency.
6. Serve and Garnish:
Your Seafood Alfredo Pasta is ready to enjoy! Serve it immediately, garnished with extra parsley and a sprinkle of Parmesan cheese on top if you like. Enjoy your delicious meal!
Can I Use Different Seafood in This Recipe?
Absolutely! You can substitute shrimp and fish with other seafood like scallops, crab meat, or even mixed seafood blends. Just make sure to adjust the cooking time based on the type of seafood you choose. Scallops may take a bit longer to cook through, while pre-cooked crab meat only needs to be warmed through.
Can I Make This Dish Without Heavy Cream?
Yes, you can! If you want a lighter version, try using half-and-half or just whole milk, though the sauce may be less creamy. You can also add a tablespoon of flour to thicken it up if needed. For a dairy-free option, use coconut cream or a non-dairy milk mixed with a bit of cornstarch.
How to Store Leftovers?
To store leftovers, place them in an airtight container in the fridge. They will keep well for up to 3 days. To reheat, warm it gently on the stovetop or in the microwave, adding a splash of milk or cream to help bring back the creaminess.
Can I Add Vegetables to the Seafood Alfredo?
Definitely! Vegetables like spinach, zucchini, or bell peppers can add flavor and nutrition to the dish. Just sauté them in the skillet before adding the garlic or toss them in during the last few minutes of cooking. This will ensure they stay bright and vibrant!
