This Creamy Garlic Seafood Alfredo is one of my favorite quick and easy seafood dinners. Instead of making Alfredo sauce completely from scratch, I start with a quality jar of Garlic Alfredo Sauce and give it a homemade upgrade with fresh garlic, heavy cream, Parmesan cheese, and a few simple seasonings. The result is a rich, creamy, restaurant-style Alfredo that’s loaded with juicy shrimp and tender sea scallops. It’s perfect served over fettuccine, linguine, or your favorite pasta and comes together in less than 30 minutes!

You may also like my Nova Scotia Garlic Butter Sea Scallop recipe

Why You’ll Love This Recipe

• Ready in under 30 minutes
• Uses a jar of Garlic Alfredo Sauce to save time
• Rich, creamy, and full of flavor
• Loaded with shrimp and sea scallops
• Perfect for weeknight dinners or date night
• Tastes like restaurant-quality Seafood Alfredo

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How To Make Creamy Garlic Seafood Alfredo (Easy Restaurant-Style Recipe)

Step 1

Pat the shrimp and scallops dry using paper towels. Season with salt, pepper, and paprika.

Heat 2 tablespoons butter in a large skillet over medium-high heat.

Add the scallops and cook for about 2 minutes per side until lightly golden. Remove from the pan.

Cook the shrimp for about 1 minute per side until pink. Remove and set aside.

Don’t overcook the seafood—it will finish cooking in the sauce.

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Step 2

Reduce the heat to medium.

Add 1 tablespoon butter to the same skillet. Stir in the minced garlic and cook for about 30 seconds until fragrant.

Pour in the jar of Garlic Alfredo Sauce followed by the heavy cream.

Whisk in the Parmesan cheese, Italian seasoning, and Better Than Bouillon until smooth.

Allow the sauce to gently simmer for about 4–5 minutes.

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Step 3

Return the shrimp and scallops to the skillet.

Gently stir until everything is coated in the creamy Alfredo sauce.

Cook for another 2–3 minutes until the seafood is heated through.

Sprinkle with fresh parsley and freshly cracked black pepper.

Serve immediately over your favorite cooked pasta with extra Parmesan cheese.

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Tips for the Best Seafood Alfredo

• Pat the seafood dry before cooking for the best sear.
• Use large sea scallops instead of bay scallops for a heartier bite.
• Freshly grated Parmesan melts much better than pre-shredded cheese.
• Don’t boil the sauce after adding the seafood, or it may become rubbery.
• Serve immediately while the sauce is hot and creamy.

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Variations

Add Crab: Stir in 1 cup of lump crab meat before serving.

Make It Spicy: Add a pinch of red pepper flakes or cayenne pepper.

Add Vegetables: Mushrooms, spinach, asparagus, or broccoli pair wonderfully with this dish.

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Storage

Store leftovers in an airtight container in the refrigerator for up to 3 days.

Reheat gently over low heat with a splash of cream or milk to bring the sauce back to its creamy consistency.

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Frequently Asked Questions

Can I use frozen shrimp and scallops?

Yes! Just thaw them completely and pat them dry before cooking.

What is the best Alfredo sauce to use?

Garlic Alfredo sauces like Classico Garlic Alfredo or Bertolli Garlic Alfredo work beautifully because they’re rich and creamy, making them the perfect base for this recipe.

Can I make this recipe ahead of time?

The sauce can be made a few hours ahead, but the seafood is best cooked just before serving for the freshest flavor and texture.

What pasta goes best with Seafood Alfredo?

Fettuccine is the classic choice, but linguine, spaghetti, or penne are all delicious options.

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Recipe Notes

One of my favorite kitchen shortcuts is starting with a jar of Garlic Alfredo Sauce. By adding fresh garlic, heavy cream, Parmesan cheese, and one simple secret ingredient—Better Than Bouillon Roasted Chicken Base—you can create a rich, homemade-tasting Seafood Alfredo in a fraction of the time. It’s an easy upgrade that makes this recipe taste like it came from your favorite seafood restaurant.