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Creamy Shrimp, Lobster & Scallop Alfredo Recipe

Creamy Shrimp, Lobster & Scallop Alfredo

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.
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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: American, Italian-Inspired
Ingredients Equipment Method Notes

Ingredients
  

For the Alfredo
  • 8 oz fettuccine pasta a classic choice that holds the creamy sauce beautifully.
  • 2 tbsp olive oil for sautéing and adding a rich flavor.
  • 1 cup shrimp peeled and deveined
  • 1 cup lobster meat cooked and chopped
  • 1 cup scallops cleaned
  • 3 cloves garlic minced
  • 1 cup heavy cream this is what makes the sauce decadent and creamy.
  • 1 cup Parmesan cheese grated, the ultimate cheesy goodness.
  • Salt and pepper to taste simple seasonings that enhance the flavors.
  • Fresh parsley chopped for garnish.

Equipment

  • Large Skillet
  • Large Pot

Method
 

  1. Step 1: Cook the fettuccine pasta according to package instructions until al dente. Drain and set aside.
  2. Step 2: 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.
  3. Step 3: In the same skillet, add the minced garlic and sauté for 1 minute until fragrant.
  4. Step 4: Pour in the heavy cream, stirring to combine, and bring to a simmer.
  5. Step 5: Gradually add the Parmesan cheese, stirring until the sauce is smooth and creamy. Season with salt and pepper to taste.
  6. Step 6: 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.
  7. Step 7: Serve immediately, garnished with chopped fresh parsley.

Notes

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.