With Shrimp Scallop Alfredo on the menu, you can whip up a delicious seafood dinner that feels fancy without any fuss. This dish is creamy and rich, making it a great option for those nights when you want something special without spending hours in the kitchen.
This recipe simplifies cooking shellfish, offers a quick solution for unexpected dinners, and saves money compared to restaurant seafood meals.
I know that cooking shellfish can be a bit intimidating. But with this recipe, you won’t have to worry! It breaks everything down into simple steps that even a beginner can handle. Plus, it’s super quick, so you can have dinner ready in just about 35 minutes.
What I love about this dish is how flexible it is. You can easily switch up the pasta or adjust the thickness of the Alfredo sauce to match your taste. And don’t worry about breaking the bank either; this meal is budget-friendly, especially compared to dining out for seafood.
If you love pasta and are looking for something just as tasty, give this Tomato Basil Pasta with Chicken a try! It’s another quick dish that packs in flavor and warmth.
Why You Will Love This Recipe
- Creamy Texture , The Alfredo sauce adds a rich, smooth coating to the pasta, making every bite feel indulgent and comforting.
- Rich Flavor , The savory combination of shrimp, scallops, and buttery sauce creates a satisfying umami profile that’s hard to resist.
- Quick and Easy , This dish comes together in about 35 minutes, making it a no-stress option for busy weeknights or last-minute dinners.
- Great for Leftovers , Store any extras in the fridge for up to three days, making for a convenient and delicious meal later on.
Ingredient Notes
- Shrimp: You want fresh or frozen shrimp that’s already peeled and deveined. Look for ones that have a nice sheen; it’s a good sign of freshness!
- Bay Scallops: These little gems add sweetness to the dish. Get them fresh if you can; otherwise, frozen works too. Just thaw them properly before cooking.
- Angel Hair Pasta: It cooks up quickly and mixes nicely with the sauce. For a more hearty option, you could swap it for fettuccine or linguine if you prefer.
- Milk: Whole milk or even 2% adds a creaminess to the sauce that’s hard to beat. If you’re out, a good soy or oat milk can work in a pinch.
- Heavy Cream: This is what really makes the sauce rich and smooth. For a lighter version, you could use half-and-half, but it’s not quite the same!
Keep scrolling to the recipe card below for the full printable recipe!
Recipe Tips
- If seafood releases water during cooking, ensuring it’s dried thoroughly will help achieve that lovely sear.
- When the Alfredo sauce turns out too thick, adding warm milk incrementally will help achieve the creaminess you desire.
- For perfectly cooked pasta, following the package cooking time and checking one minute early prevents mushiness.
- If you have a cast iron pan, using it can enhance the searing of your seafood better than regular pans.
- When preparing this dish for a quick meal, having your ingredients prepped ahead of time will speed up the cooking process.
Serving Suggestions
- Serve shrimp alfredo pasta with garlic bread for a complete meal. Pair it with a light salad for freshness.
- This recipe can inspire variations like seafood salads or pasta bakes. Use any remaining pasta in cold dishes or casseroles.
- Garnish with fresh parsley to add visual appeal. A squeeze of lemon juice can brighten the dish before serving.
Storage Guidelines
- To keep your shrimp alfredo pasta fresh, follow these storage tips:
- Refrigeration: Store leftovers in an airtight container in the refrigerator for up to 3 days. Keep it cool and safe.
- Freezing: Portion shrimp alfredo pasta in a freezer-safe container. Freeze for up to 3 months. Thaw in the refrigerator overnight.
Recipe Variations
- You can use 1 pound of diced chicken breast instead of shrimp or scallops for a different protein option.
- Add 1 teaspoon garlic powder or 1 tablespoon minced garlic for an extra kick of flavor.
- Either substitute the angel hair pasta with fettuccine or whole wheat pasta for a healthier choice.
- If serving more, double the recipe to use 16 oz shrimp, 2 pounds scallops, and 2 pounds pasta for a larger portion.
Did you make this recipe? Scroll down to leave a star rating and review!
Easy Shrimp & Scallop Pasta Alfredo
This creamy pasta dish combines shrimp and scallops in a delicious Alfredo sauce, ideal for a quick yet elegant meal.
Equipment
- Large pot
- Large skillet
- Whisk
- Saucepan
- Microwave safe container
Ingredients
- 2 Tablespoons butter unsalted
- 2 Tablespoons olive oil
- 8 oz shrimp peeled and tails removed (medium size, 41-50 count/pound)
- 1 pound bay scallops
- ½ teaspoon Old Bay Seasoning (or Cajun Seasoning)
- 1 pound angel hair pasta (or favorite pasta)
- 2 cups milk
- 1 cup cream (40% fat)
- 6 Tablespoons salted butter
- ½ teaspoon minced garlic
- 6 Tablespoons all-purpose flour
- ½ teaspoon sea salt
- ½ teaspoon black pepper coarsely ground
- 1 cup Parmesan cheese grated
Instructions
- Start by melting the butter and olive oil in a large skillet over medium heat. You will know it is ready when it is bubbling and fragrant. This blend helps create a lovely base for the seafood. Avoid using high heat to prevent the butter from burning.
- Add the shrimp and scallops to the pan, letting them cook for a few minutes until they are pink and opaque. You will smell that buttery goodness in the air. Keep an eye on them to prevent overcooking, which can make them rubbery.
- Sprinkle Old Bay or Cajun seasoning over the seafood while it is cooking. This adds a nice kick and enhances the ocean flavors. Be careful not to over-season; you want a pleasant taste, not an overpowering one.
- Meanwhile, prepare the pasta according to package directions in a pot of boiling water. You will want it al dente, so taste a piece a minute before the time is up. Overcooked pasta can turn mushy, which isn’t great for the dish.
- Stir in the minced garlic and flour to the skillet with the seafood, mixing well. It will look a bit thick and clumpy, but that is what you want to form a nice sauce. Do not skip this step; it helps thicken the sauce later on.
- Gradually whisk in the cream and milk until it is all smooth and creamy. The sauce will start to bubble gently, which means it is thickening up nicely. If you add it too quickly, it might clump, so take your time here.
- Sprinkle in some sea salt and black pepper to taste. You will notice the flavor deepening as you mix it in. Just remember, you can always adjust, but it is tough to fix if you over-season.
- Toss in the grated Parmesan and stir until it is melted and creamy. It will make the sauce even richer. Make sure to use freshly grated cheese for the best texture; pre-grated can be clumpy.
- Once the sauce is ready, mix in the cooked pasta, letting it soak up all that goodness. It should wrap around each strand perfectly. Avoid letting it sit too long without mixing, or the pasta might stick together.
- Finally, plate your delicious shrimp and scallop Alfredo pasta, and enjoy while it is warm. You will want to savor each bite of that creamy goodness. Remember, leftovers do not usually last long—everyone loves this dish!
Notes
Store leftovers in an airtight container in the refrigerator for up to 3 days.
Ensure seafood is dried thoroughly before adding it to the pan to achieve a lovely sear.
When the Alfredo sauce turns out too thick, add warm milk incrementally to achieve the creaminess you desire.
For perfectly cooked pasta, follow the package cooking time, and check one minute early to prevent mushiness.
Using a cast iron pan can enhance the searing of your seafood better than regular pans.
Have your ingredients prepped ahead of time to speed up the cooking process.
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