This Southern Soul Creamy Shrimp & Scallop Alfredo is the perfect weeknight dinner that’ll wow your taste buds without making you feel like a kitchen pro. It’s creamy, dreamy, and oh-so-comforting! If you’re into easy dinners, you’ll flip over my Creamy Chicken Broccoli Fettuccine Alfredo too. Seriously, if you can stir a spoon, you can make this.
Why This Hits Different
- Ready in 30 minutes flat
- One pot — fewer dishes, more happiness
- Kid-tested, parent-approved
- Uses stuff you already have at home
- Leftovers taste even better the next day
This is the recipe I make when I really don’t feel like cooking — and it still turns out amazing! Okay, let’s get into it!
What You’ll Need
- For the good stuff:
- 1 lb fettuccine pasta
- 1 lb large shrimp, peeled and deveined
- 1/2 lb sea scallops, quartered (or substitute thick imitation crab chunks)
- 1/2 cup (1 stick) unsalted butter
- 4 cloves garlic, minced
- 2 cups heavy whipping cream
- 1 1/2 cups freshly grated Parmesan cheese (the cheap kind works fine)
- 1 tsp Cajun or Creole seasoning
- 1/2 tsp freshly cracked black pepper
- 1 tbsp dried parsley flakes (I like extra)
- 1 tbsp olive oil
- Salt to taste
- Optional: a handful of fresh herbs — optional but SO worth it.
How to Make It — Stupid Easy
- First things first — bring a large pot of generously salted water to a boil. Add the fettuccine and cook according to the package directions until al dente. Drain the pasta, reserving 1/2 cup of the starchy pasta water, and set aside.
- Heat the olive oil in a large, deep non-stick skillet over medium-high heat. Pat the shrimp and scallops dry. Add the scallops to the skillet and sear for 1-2 minutes per side, then remove and set aside. Add the shrimp and cook for 1-2 minutes per side until just pink and opaque. Remove the shrimp and set aside with the scallops.
- Reduce the heat to medium, add the butter, and let it melt, scraping up any flavorful bits left behind. Add the minced garlic and sauté for about 1 minute until fragrant.
- Pour the heavy whipping cream into the butter and garlic mix. Whisk to combine, bring to a gentle simmer, and cook for about 3-4 minutes until it begins to thicken slightly.
- Reduce heat to low and gradually sprinkle in the grated Parmesan cheese, whisking continuously until melted into a smooth sauce. Stir in the Cajun seasoning, black pepper, and half of the dried parsley flakes.
- Add the cooked fettuccine, seared shrimp, and scallops back into the skillet. Toss everything together until coated in the thick Alfredo sauce. If it’s too thick, splash in some of that reserved pasta water.
- Top with the remaining parsley flakes and serve immediately, straight from the skillet. And that’s literally it. Dinner is served.
Best Ways to Serve
Throw it next to some garlic bread and call it a night. My kids like it with a side salad, but I drown mine in a little extra Parmesan. Honestly? Perfect straight out of the pan with a fork.
How to Store Leftovers
Pop the leftovers in an airtight container, and they’ll be good for about 3-4 days in the fridge. If you want to freeze it, just make sure to store it in a freezer-safe container. Reheating? Just pop it in the microwave for a couple of minutes — good as new. If it even lasts that long in your house.
Quick Tips So You Nail It
- Don’t skip the searing step — that’s where the flavor happens.
- If your scallops are a bit tough, just give them more time in the pan.
- Want it extra spicy? Add a pinch of red pepper flakes.
- Make sure to reserve that pasta water — it’s liquid gold!
Fun Ways to Switch It Up
- Going dairy-free? Use coconut cream instead of heavy whipping cream — nobody will know!
- Feeling spicy? Throw in some diced jalapeños for a kick.
- Short on time? Skip that searing step and just toss everything together for a quick boil.
Got Questions? I Got You
Can I prep this the night before?
You can cook the pasta and seafood ahead of time. Just store them separately in the fridge, then combine and warm up when you’re ready to eat!
I don’t have scallops — what else works?
You can swap in crab meat or just bump up the shrimp to a full pound.
Help! Mine came out too thick. What happened?
You probably needed to add more pasta water. Don’t worry; just stir in a little at a time until it reaches the perfect consistency.
Is this freezer-friendly?
Yes! Just freeze it in a container, but keep in mind that the texture may change once thawed.
Go Make This Tonight
This is the kind of recipe that makes you feel like you’ve got your life together — even on a crazy Tuesday. If you try it, come back and drop a star rating — it seriously helps! Pin this recipe so you don’t lose it when you need it most! Know someone who needs an easy dinner win? Share this on Facebook. So what are you adding to yours? Extra cheese? Hot sauce? Tell me in the comments!
For another take, check out this Cajun Shrimp Fettuccine Alfredo Recipe!
Creamy Shrimp & Scallop Alfredo
Ingredients
Pasta and Seafood
- 1 lb fettuccine pasta
- 1 lb large shrimp, peeled and deveined
- 1/2 lb sea scallops, quartered or substitute thick imitation crab chunks
Sauce Ingredients
- 1/2 cup unsalted butter 1 stick
- 4 cloves garlic, minced
- 2 cups heavy whipping cream
- 1 1/2 cups freshly grated Parmesan cheese the cheap kind works fine
- 1 tsp Cajun or Creole seasoning
- 1/2 tsp freshly cracked black pepper
- 1 tbsp dried parsley flakes I like extra
- 1 tbsp olive oil
- Salt to taste
- Optional: a handful of fresh herbs optional but SO worth it
Instructions
Preparation
- Bring a large pot of generously salted water to a boil.
- Add the fettuccine and cook according to the package directions until al dente. Drain the pasta, reserving 1/2 cup of the starchy pasta water, and set aside.
Cooking
- Heat the olive oil in a large, deep non-stick skillet over medium-high heat.
- Pat the shrimp and scallops dry. Add the scallops to the skillet and sear for 1-2 minutes per side, then remove and set aside.
- Add the shrimp and cook for 1-2 minutes per side until just pink and opaque. Remove the shrimp and set aside with the scallops.
- Reduce the heat to medium, add the butter, and let it melt, scraping up any flavorful bits left behind.
- Add the minced garlic and sauté for about 1 minute until fragrant.
- Pour the heavy whipping cream into the butter and garlic mix. Whisk to combine, bring to a gentle simmer, and cook for about 3-4 minutes until it begins to thicken slightly.
- Reduce heat to low and gradually sprinkle in the grated Parmesan cheese, whisking continuously until melted into a smooth sauce.
- Stir in the Cajun seasoning, black pepper, and half of the dried parsley flakes.
- Add the cooked fettuccine, seared shrimp, and scallops back into the skillet. Toss everything together until coated in the thick Alfredo sauce.
- If it’s too thick, splash in some of that reserved pasta water.
- Top with the remaining parsley flakes and serve immediately, straight from the skillet.