Easiest Seafood Alfredo Recipe (15-Minute Creamy Pasta)

Rich, creamy pasta alfredo with octopus, squid and shrimp

5 from 89 votes

Easiest Seafood Alfredo Recipe (15-Minute Creamy Pasta)

A rich, restaurant-quality seafood pasta made with real cream, garlic, fresh Parmesan, and your choice of quick-cooking or precooked seafood. Ready in 20 minutes! Serves 4 large servings or 6 medium servings.

Total Time20

Course: Christmas, Dinner, Holiday, Main, Seafood

Cuisine: canadian, Italian

Keyword: 15 minute pasta, Easy alfredo, precooked seafood recipe, seafood alfredo, seafood pasta, shrimp alfredo

Servings: servings

Calories: 1042kcal

Author: Sabrina Currie

Ingredients

¼ c Butter
1 clove Garlic, minced
1 ½ c Heavy cream Whipping cream in Canada
1 ½ c Parmesan, finely grated
½ teaspoon Fresh finely ground pepper
2 tablespoon Dry white wine (or 2 teaspoon lemon juice)
2 cups Precooked or quick-cooking seafood (like drained deli marinated seafood salad, cooked peeled shrimp, crabmeat, or bay scallops)
400 g Fettuccini or other long pasta
½ c Parsley, roughly chopped plus more for garnish
Salt and pepper to taste

Instructions

Bring a pot of well salted water to a boil, add your pasta and cook until al dente, as per package directions. Meanwhile, warm butter in a large saucepan over low heat. Add garlic and cook gently until fragrant, then add cream, parmesan and pepper, increase heat to medium and let simmer until it starts to thicken slightly.
Add wine or lemon juice and simmer 2 more minutes. Reduce heat to low and add pasta, seafood and parsley, tossing gently. Cook gently until heated through, tasting and adding a bit of salt if necessary. If it becomes to thick, add in a little pasta cooking liquid a bit at a time until the desired consistency.
Serve immediately. Fresh parsley, grated parmesan and ground pepper make lovely simple garnishes.

Notes

If using precooked seafood (cooked crab, shrimp, or drained seafood salad), add it at the very end just to warm it through but don't let it overcook. If using raw small shrimp or scallops, let them simmer in the sauce for 3-4 minutes, just until opaque.

Real Parmesan Reggiano grated from a block melts smoothly into the sauce without graininess.

Nutrition