Creamy Seafood Alfredo Pasta with Shrimp, Scallops, and Lobster

Indulge in this creamy seafood Alfredo pasta, a restaurant-style dish featuring tender shrimp, golden-seared scallops, and succulent lobster tossed with perfectly cooked pasta in a rich, velvety garlic Parmesan cream sauce. Every bite combines buttery seafood, savory garlic, and smooth, cheesy Alfredo sauce for an irresistible meal that feels luxurious yet comforting. Finished with freshly chopped parsley and a sprinkle of black pepper, this delicious seafood pasta is perfect for date nights, special occasions, or whenever you're craving a satisfying homemade dinner.

Creamy Seafood Alfredo Pasta with Shrimp, Scallops, and Lobster

Title: Creamy Seafood Alfredo Pasta with Shrimp, Scallops, and Lobster

Food Description

Indulge in this creamy seafood Alfredo pasta, a restaurant-style dish featuring tender shrimp, golden-seared scallops, and succulent lobster tossed with perfectly cooked pasta in a rich, velvety garlic Parmesan cream sauce. Every bite combines buttery seafood, savory garlic, and smooth, cheesy Alfredo sauce for an irresistible meal that feels luxurious yet comforting. Finished with freshly chopped parsley and a sprinkle of black pepper, this delicious seafood pasta is perfect for date nights, special occasions, or whenever you're craving a satisfying homemade dinner.

Ingredients

• 12 oz fettuccine pasta

• 1 lb large shrimp, peeled and deveined

• ½ lb sea scallops, patted dry

• 8 oz cooked lobster meat, cut into bite-sized pieces

• 2 tablespoons olive oil

• 3 tablespoons unsalted butter, divided

• 4 cloves garlic, minced

• 2 cups heavy cream

• 1 cup freshly grated Parmesan cheese

• ½ teaspoon Italian seasoning

• ¼ teaspoon paprika

• Salt and black pepper, to taste

• 2 tablespoons chopped fresh parsley

• ¼ cup reserved pasta water, as needed

• Lemon wedges, for serving (optional)

Instructions

1. Cook the pasta: Bring a large pot of salted water to a boil. Cook the fettuccine according to the package instructions until al dente. Reserve ¼ cup of pasta water, then drain.

2. Season the seafood: Pat the shrimp and scallops dry. Season lightly with salt, black pepper, and paprika.

3. Cook the scallops: Heat the olive oil and 1 tablespoon of butter in a large skillet over medium-high heat. Add the scallops and sear for approximately 2–3 minutes per side until golden and cooked through. Transfer to a plate.

4. Cook the shrimp: In the same skillet, cook the shrimp for about 2 minutes per side, depending on their size, until opaque and cooked through. Remove and set aside.

5. Make the Alfredo sauce: Reduce the heat to medium-low. Add the remaining 2 tablespoons of butter and the minced garlic. Cook for about 30 seconds until fragrant. Pour in the heavy cream and stir gently.

6. Add the Parmesan: Simmer the cream for 3–5 minutes, stirring occasionally. Gradually add the Parmesan cheese and Italian seasoning, stirring until the sauce is smooth and creamy. Avoid boiling the sauce.

7. Add the lobster: Gently stir the cooked lobster meat into the sauce until heated through. If using freshly cooked lobster, make sure it is fully cooked before adding it.

8. Combine everything: Add the cooked fettuccine and shrimp to the skillet. Toss gently until coated in the Alfredo sauce. Add a little reserved pasta water if the sauce is too thick.

9. Finish with scallops: Arrange the seared scallops over the pasta. Sprinkle with fresh parsley and black pepper.

10. Serve: Serve immediately with lemon wedges and extra Parmesan cheese, if desired.

Recipe Details

• Prep time: 15 minutes

• Cook time: 25 minutes

• Total time: 40 minutes

• Servings: 4

• Category: Dinner, Pasta, Seafood

• Cooking method: Stovetop

Tips for the Best Seafood Alfredo

• Dry the scallops well: This helps them develop a beautiful golden crust.

• Use freshly grated Parmesan: It melts more smoothly into the sauce than many pre-shredded varieties.

• Avoid overheating the cream: Gentle simmering helps prevent the sauce from separating.

• Don't overcook the seafood: Shrimp should be opaque, and scallops should be firm and cooked through.

• Serve immediately: Alfredo sauce thickens as it cools, so enjoy the pasta while it's warm and creamy.

Storage and Reheating

Store leftovers in an airtight container in the refrigerator for up to 2 days. Reheat gently in a skillet over low heat with a splash of milk or cream, stirring until warmed through. Seafood Alfredo is best enjoyed fresh because reheating can make the seafood tougher and the sauce thicker.

Frequently Asked Questions

Can I use a different type of pasta?

Yes! Linguine, spaghetti, tagliatelle, or penne all work well with creamy Alfredo sauce.

Can I make this without lobster?

Absolutely. Increase the shrimp or scallops, or substitute crab meat for the lobster.

Can I add vegetables?

Yes. Spinach, mushrooms, asparagus, or steamed broccoli are delicious additions.

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