Imagine a plate where the sea meets the comfort of a classic Italian alfredo—silky cream, fragrant garlic, and a splash of citrus hugging succulent shrimp and tender scallops. That’s the magic of Creamy Ocean Delight Alfredo Pasta, a dish that feels both indulgent and surprisingly approachable.
What makes this recipe truly special is the balance of flavors: the briny sweetness of fresh seafood, the richness of heavy cream, and a bright hint of lemon that cuts through the decadence, leaving every bite refreshing yet luxurious.
This pasta will win over seafood lovers, pasta enthusiasts, and anyone craving a restaurant‑quality experience at home. Serve it for a celebratory dinner, a weekend family feast, or even a romantic date night when you want to impress without spending hours in the kitchen.
The cooking process is straightforward—start by sautéing the seafood, whisk together a velvety alfredo sauce, toss everything with perfectly cooked fettuccine, and finish with a sprinkle of herbs and a drizzle of lemon. In under 45 minutes you’ll have a dish that looks as spectacular as it tastes.
Why You'll Love This Recipe
Seafood Sensation: Fresh shrimp and scallops bring a natural sweetness that pairs perfectly with the creamy sauce, creating a harmonious oceanic flavor profile.
One‑Pan Simplicity: All the essential steps happen in a single skillet, minimizing cleanup while maximizing flavor development through caramelized bits.
Elegant Yet Quick: You’ll achieve a restaurant‑style presentation in under an hour, making it ideal for both special occasions and weeknight cravings.
Customizable Comfort: The base sauce can be tweaked with herbs, spice, or even a splash of white wine, allowing you to tailor the dish to your palate.
Ingredients
For this dish, I rely on the freshest seafood I can find, because quality shrimp and scallops are the stars of the show. The creamy alfredo base is built from butter, cream, and Parmesan, while aromatics like garlic and shallots add depth. A splash of white wine and a squeeze of lemon brighten the sauce, and fresh herbs finish the plate with color and fragrance. Together these components create a luxurious coating that clings to each strand of fettuccine.
Seafood & Pasta
- 12 oz large shrimp, peeled and deveined
- 8 oz sea scallops, patted dry
- 12 oz fettuccine pasta
Sauce Components
- 3 tbsp unsalted butter
- 2 shallots, finely minced
- 3 cloves garlic, minced
- ½ cup dry white wine
- 1 cup heavy cream
- ¾ cup freshly grated Parmigiano‑Reggiano
- Zest of 1 lemon
- 2 tbsp fresh lemon juice
Seasonings & Garnish
- ¼ tsp red‑pepper flakes (optional)
- Salt and freshly ground black pepper, to taste
- 2 tbsp chopped fresh parsley
The synergy of these ingredients is what makes the dish sing. The butter and cream create a luscious base, while the Parmesan adds umami and a slight nutty bite. White wine deglazes the pan, lifting caramelized bits for depth, and the lemon zest injects a bright, aromatic lift that balances the richness. Finally, the parsley and red‑pepper flakes give a pop of color and a hint of heat, turning a simple pasta into a celebration of flavors.
Step-by-Step Instructions
Preparing the Pasta and Seafood
Bring a large pot of salted water to a rolling boil. Add the fettuccine and cook al dente according to package directions (usually 10‑11 minutes). While the pasta cooks, season the shrimp and scallops with a pinch of salt and pepper. Pat them dry with paper towels—dry surface ensures a quick, golden sear.
Searing the Seafood
- Heat the skillet. Over medium‑high heat, melt 1 ½ tbsp butter in a wide, heavy-bottomed skillet. When the butter foams and begins to turn a light amber, it’s ready for the seafood.
- Sear the shrimp. Add the shrimp in a single layer, leaving space between each piece. Cook 2‑3 minutes per side until they turn pink and opaque. Transfer to a plate and set aside.
- Sear the scallops. Add the remaining ½ tbsp butter to the same pan. Place scallops flesh‑side down; let them sit undisturbed for 2‑3 minutes until a caramelized crust forms. Flip and cook another 1‑2 minutes. Remove and keep warm with the shrimp.
Making the Creamy Alfredo Sauce
- Sauté aromatics. Reduce heat to medium. Add the minced shallots and garlic to the pan; sauté 1‑2 minutes until translucent and fragrant, careful not to let them brown.
- Deglaze with wine. Pour in the white wine, scraping the fond (the browned bits) from the bottom of the skillet. Let the liquid reduce by half, about 2‑3 minutes, which concentrates flavor and removes any raw alcohol taste.
- Incorporate cream. Stir in the heavy cream, bringing the mixture to a gentle simmer. Cook 3‑4 minutes, allowing the sauce to thicken slightly. A good visual cue is when the sauce coats the back of a spoon.
- Finish with cheese and lemon. Reduce heat to low, then whisk in the grated Parmigiano‑Reggiano until melted and smooth. Add lemon zest, lemon juice, and red‑pepper flakes. Season with salt and pepper to taste. The sauce should be glossy and velvety.
Combining & Serving
Drain the fettuccine, reserving ½ cup of pasta water. Toss the pasta into the sauce, adding a splash of the reserved water if the sauce needs loosening. Gently fold in the seared shrimp and scallops, allowing them to warm through for 1‑2 minutes. Remove from heat, sprinkle chopped parsley, and serve immediately. The final dish should showcase creamy strands, pink shrimp, and golden scallops, all brightened by lemon and a hint of heat.
Tips & Tricks
Perfecting the Recipe
Dry the seafood. Pat shrimp and scallops completely dry before seasoning; excess moisture creates steam and prevents the coveted caramelized crust.
Don’t overcrowd the pan. Cook shrimp and scallops in batches if needed. Overcrowding drops the pan temperature, leading to soggy rather than seared seafood.
Use cold butter for the sauce. Adding cold butter at the end of the sauce creates an emulsified, glossy finish that feels richer on the palate.
Reserve pasta water. The starchy water helps bind the sauce to the pasta, preventing a dry finish and allowing you to control consistency.
Flavor Enhancements
For an extra layer of brightness, finish the dish with a drizzle of high‑quality extra‑virgin olive oil. A pinch of smoked paprika adds subtle depth, while a splash of lobster stock (or seafood broth) intensifies the oceanic flavor without overwhelming the cream.
Common Mistakes to Avoid
Avoid boiling the sauce vigorously; a rapid boil can cause the cream to separate, resulting in a grainy texture. Also, never add the cheese before the sauce has reduced—adding it too early prevents proper thickening and can make the sauce clumpy.
Pro Tips
Season in layers. Lightly salt the seafood, then season the sauce separately. This ensures each component is optimally flavored.
Use a heavy skillet. A cast‑iron or stainless steel pan retains heat better, giving a consistent sear and preventing hot spots.
Finish with fresh herbs. Adding parsley at the very end preserves its bright color and fresh flavor, preventing wilting.
Rest before serving. Let the plated pasta sit for a minute; this allows the sauce to coat each strand evenly.
Variations
Ingredient Swaps
Substitute the shrimp and scallops with lobster chunks or mussels for a different oceanic profile. If you prefer a milder taste, replace half the Parmesan with Pecorino Romano. For a vegetarian spin, use sautéed king oyster mushrooms and add a splash of truffle oil at the end.
Dietary Adjustments
To make the dish gluten‑free, swap fettuccine for corn‑based or chickpea pasta and ensure the broth and wine are gluten‑free. For a dairy‑free version, use coconut cream and a dairy‑free Parmesan alternative, and replace butter with olive oil. Keto diners can reduce the pasta portion and serve the sauce over spiralized zucchini noodles.
Serving Suggestions
Pair this luxurious pasta with a crisp arugula salad dressed in lemon vinaigrette to cut through the richness. A glass of chilled Sauvignon Blanc or a light Pinot Grigio complements the seafood beautifully. For a heartier plate, serve alongside garlic‑roasted asparagus or a warm baguette for sopping up extra sauce.
Storage Info
Leftover Storage
Cool the pasta and sauce to room temperature (no more than two hours), then transfer to an airtight container. Refrigerate for up to 3 days. For longer keeping, portion into freezer‑safe bags, squeeze out excess air, and freeze for up to 2 months. Label with the date to ensure freshness.
Reheating Instructions
Reheat gently on the stovetop over low heat, adding a splash of milk or broth to revive the sauce’s silkiness. Stir frequently until warmed through, about 5‑7 minutes. In a pinch, microwave in a covered bowl on medium power for 2‑3 minutes, stirring halfway, and finish with a knob of butter for extra gloss.
Frequently Asked Questions
This Creamy Ocean Delight Alfredo Pasta brings together the best of sea and cream in a single, unforgettable bowl. By following the step‑by‑step guide, mastering the sear, and respecting the sauce’s temperature, you’ll achieve a restaurant‑worthy dish every time. Feel free to experiment with swaps, spice levels, or garnish choices—cooking is an adventure, not a rulebook. Serve it hot, share it with loved ones, and enjoy the luxurious taste of the ocean on your plate.
