This Scallop and Shrimp Pasta in Creamy Alfredo Sauce is a delightful dish that brings together tender scallops and succulent shrimp, all enveloped in a rich, velvety homemade Alfredo sauce that perfectly complements the pasta.
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Why You’ll Love This Shrimp and Scallop Pasta with Creamy Alfredo Sauce
If you’re looking for a dish that combines comfort and elegance, you’ll absolutely love my Shrimp and Scallop Pasta with Creamy Alfredo Sauce recipe! This is one of my favorite seafood pasta recipes because it’s so rich and delicious, and can also be prepared in under an hour!
Perfect for a cozy dinner or impressing guests, this recipe brings together fresh ingredients and simple steps for a meal that’s as satisfying as it is delicious!
Rich Flavor: The creamy Alfredo sauce pairs perfectly with the sweetness of shrimp and scallops.
Simple Recipe: This dish comes together in no time, making it perfect for busy weeknights.
Versatile Ingredients: Customize it with your favorite veggies or spices for a personal touch.
Comfort Food: There’s nothing like a delicious bowl of pasta – it’s the ultimate cozy meal that warms the heart!
READ NEXT: Looking for more delicious and easy-to-make pasta recipes? Check out our Easy Ground Beef and Tomato Cream Orzo in One Pot, Creamy Tuscan Chicken and Gnocchi, and Shrimp Linguine in Lemon Garlic Wine Sauce.
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Ingredients
- Raw shrimp
- Scallops
- Fettuccine pasta
- Butter, divided
- Olive oil
- Garlic, minced
- Green onions, chopped, plus some for garnish
- Yellow onion, diced
- Dry white wine
- Heavy cream
- Freshly grated parmesan
- Nutmeg
- Italian seasoning
- Fresh cracked pepper
- Salt
- Red pepper flakes, optional
How to Make Scallop and Shrimp Pasta with Creamy Alfredo Sauce
Step 1: Dice the yellow onion, chop the green onion, and mince the garlic. Set aside for now. Then, boil salted water for pasta. Cook the pasta according to the package. (Once pasta finishes cooking, reserve 1/2 cup of pasta water)
Step 2: Thaw shrimp, devein, and remove shells and tails. Pat the shrimp and scallops dry and season with salt, pepper, and red pepper flakes.
Step 3: In a large skillet over medium-high heat, heat up 1 tablespoon of butter and a splash of olive oil, then add the shrimp. Cook for 3-5 minutes per side until pink and cooked through. Remove to a separate plate. Add in another tablespoon of butter and splash of olive oil and add the scallops. Cook on both sides for a few minutes until opaque and cooked through. Remove to a separate plate.
Step 4: To the same skillet that was used to cook the seafood, add the last 4 tablespoons of butter. Once the butter is melted, add in the diced yellow onion and chopped green onion. Sauté the onions until translucent, about 4-5 minutes. Then, add the minced garlic and sauté for another minute.
Step 5: Pour in the wine and let it simmer until half is evaporated, about 3-4 minutes. Then, pour in the cream and stir in the freshly grated parmesan cheese. Crack a generous amount of black pepper into the sauce, then stir until it has thickened.
Step 6: Season to taste the sauce with salt and pepper. Add the shrimp, scallops, and cooked pasta into the skillet with the sauce. Splash in a 1/4-1/2 cup of reserved pasta water and toss.
Step 7: Garnish with more green onion and freshly grated parmesan, and serve!
Tips and Substitutions
Pasta: I think fettuccine and linguine work best for this dish – but there are no rules! Use your favorite pasta shape.
Add Veggies: There are so many ways to customize this dish. Different veggies, such as spinach or mushrooms, would be a great addition to this!
Basil: I love basil in pasta – if you have some on hand top with fresh basil!
Wine Substitution: The wine can be swapped for chicken broth.
Storage: Seafood is best to be served right away but will last in the fridge for up to 3 days.
Tools You’ll Need
- Large Skillet – Most of the cooking other than boiling the pasta will be done in one large skillet.
- Large pot – To cook the pasta in.
- Tongs – You’ll need a good pair of tongs for this recipe. This will be the main tool for cooking the seafood and tossing the pasta.
Recipe Card
Scallop and Shrimp Pasta in Creamy Alfredo Sauce
Course: Dinner, PastaDifficulty: Easy4
servings15
minutes20
minutesIngredients
1/2 pound raw shrimp
1/2 pound bay scallops
1 pound of fettuccine pasta
6 tablespoons butter, divided
1 tablespoon olive oil
3 cloves garlic, minced
2 green onions, chopped, plus some for garnish
1/2 yellow onion, diced
3/4 cup dry white wine
1 1/2 cups heavy cream
1 cup freshly grated parmesan
1/4 teaspoon nutmeg
1 tsp Italian seasoning
Fresh cracked pepper
Salt
Red pepper flakes, optional
Directions
- Dice the yellow onion, chop the green onion, and mince the garlic. Set aside for now. Then, boil salted water for pasta. Cook the pasta according to the package. (Once pasta finishes cooking, reserve 1/2 cup of pasta water)
- Thaw shrimp, devein, and remove shells and tails. Pat the shrimp and scallops dry and season with salt, pepper, and red pepper flakes.
- In a large skillet over medium-high heat, heat up 1 tablespoon of butter and a splash of olive oil, then add the shrimp. Cook for 3-5 minutes per side until pink and cooked through. Remove to a separate plate. Add in another tablespoon of butter and splash of olive oil and add the scallops. Cook on both sides for a few minutes until opaque and cooked through. Remove to a separate plate.
- To the same skillet that was used to cook the seafood, add the last 4 tablespoons of butter. Once the butter is melted, add in the diced yellow onion and chopped green onion. Sauté the onions until translucent, about 4-5 minutes. Then, add the minced garlic and sauté for another minute.
- Pour in the wine and let it simmer until half is evaporated, about 3-4 minutes. Then, pour in the cream and stir in the freshly grated parmesan cheese. Crack a generous amount of black pepper into the sauce, then stir until it has thickened.
- Season to taste the sauce with salt and pepper. Add the shrimp, scallops, and cooked pasta into the skillet with the sauce. Splash in a 1/4-1/2 cup of reserved pasta water and toss.
- Garnish with more green onion and freshly grated parmesan, and serve!
