Creamy Shrimp, Lobster & Scallop Alfredo Recipe

By:

April 15, 2026

There’s something incredibly comforting about a plate of creamy pasta, especially when it features succulent seafood like shrimp, lobster, and scallops. This Creamy Shrimp, Lobster & Scallop Alfredo is not just a meal; it’s an experience that transports you to a cozy seaside restaurant. Plus, it’s easy enough to whip up for a weeknight dinner yet elegant enough to impress your guests. Trust me, you’ll want to keep this recipe in your back pocket for those special occasions or just because!

Why You’ll Love Creamy Shrimp, Lobster & Scallop Alfredo 🍤🦞

Fast
Easy
Giftable
Crowd-pleasing

Ingredients

8 oz fettuccine pasta – a classic choice that holds the creamy sauce beautifully.
2 tablespoons olive oil – for sautéing and adding a rich flavor.
1 cup shrimp, peeled and deveined – tender and sweet, they add a lovely texture.
1 cup lobster meat, cooked and chopped – for that luxurious touch, perfect for special occasions.
1 cup scallops, cleaned – these little gems are super delicate and complement the other seafood.
3 cloves garlic, minced – because garlic makes everything better!
1 cup heavy cream – this is what makes the sauce decadent and creamy.
1 cup grated Parmesan cheese – the ultimate cheesy goodness.
Salt and pepper to taste – simple seasonings that enhance the flavors.
Fresh parsley, chopped (for garnish) – adds a pop of color and freshness.

How to Make Creamy Shrimp, Lobster & Scallop Alfredo 🍤🦞

Cook the fettuccine pasta according to package instructions until al dente. Drain and set aside. I like to toss it with a little olive oil to prevent it from sticking.
In a large skillet, heat the olive oil over medium heat. Add the shrimp and scallops, cooking until the shrimp is pink and the scallops are opaque, about 3-4 minutes. Remove the seafood from the skillet and set aside.
In the same skillet, add the minced garlic and sauté for 1 minute until fragrant. Your kitchen will smell heavenly at this point!
Pour in the heavy cream, stirring to combine, and bring to a simmer.
Gradually add the Parmesan cheese, stirring until the sauce is smooth and creamy. Season with salt and pepper to taste. If you find the sauce too thick, feel free to add a splash of pasta water.
Return the cooked shrimp, lobster, and scallops to the skillet, along with the cooked fettuccine. Toss to coat the pasta and seafood in the Alfredo sauce.
Serve immediately, garnished with chopped fresh parsley. Enjoy the moment as you dig into this creamy delight!

Substitutions & Additions

If you can’t find lobster meat, feel free to use crab meat for a different but equally tasty option.
For a lighter version, substitute half-and-half for the heavy cream.
Add some sautéed spinach or sun-dried tomatoes for extra flavor and color.

Tips for Success

Don’t overcook the seafood – it should be tender and juicy, not rubbery!
If you want to prep ahead, cook the pasta and seafood in advance and store separately in the fridge. Combine them just before serving.
Make sure to keep stirring the sauce while adding the cheese to prevent clumps.

How to Store Creamy Shrimp, Lobster & Scallop Alfredo 🍤🦞

This dish is best enjoyed fresh, but if you have leftovers, store them in an airtight container in the fridge for up to 2 days. Reheat gently over low heat, adding a splash of cream or milk to help loosen the sauce.

FAQs

Can I use frozen seafood? Yes, just make sure to thaw it completely before cooking.
Is this recipe suitable for meal prep? While it’s best enjoyed fresh, you can prepare the components in advance and assemble them just before serving.
Can I make this dish without seafood? Absolutely! You can create a delicious Alfredo sauce and serve it with grilled chicken or vegetables instead.

Now that you have this delightful recipe, why not save it for later? You can follow my Pinterest account for more tasty ideas!