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Creamy Seafood Alfredo with Linguine

20 minutes Cook
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Few dishes epitomize the richness and indulgence of Italian cuisine quite like Alfredo pasta. A velvety sauce, made with butter, cream, and Parmesan cheese, comes together to create a luscious coating for tender strands of linguine. Now, imagine elevating this classic dish by adding a bounty of fresh seafood. In this article, we will delve into the creation of Creamy Seafood Alfredo with Linguine, a recipe that marries the creamy comfort of Alfredo sauce with the briny essence of the sea.

Historical Context

The origins of Alfredo sauce can be traced back to Rome, specifically to a man named Alfredo di Lelio. In the early 20th century, Alfredo created the dish “Fettuccine Alfredo” to soothe his wife’s pregnancy-related nausea. This simple yet rich concoction of butter, pasta, and Parmesan cheese became famous worldwide when American tourists discovered it at his restaurant. Over time, variations of this sauce have emerged, and today, we will create a seafood-infused version that pays homage to both Italian tradition and the bountiful offerings of the ocean.


1. Prepare the Seafood

  • In a deep skillet or pan, heat the olive oil over medium-high heat.
  • Add minced garlic and sauté for about 30 seconds until fragrant.
  • Add the shrimp, scallops, and crab meat (and clams or mussels if using) to the pan. Cook for 2-3 minutes, or until the shrimp turn pink and the scallops become opaque.
  • Pour in the white wine and let it simmer for 2 minutes to deglaze the pan and infuse the seafood with flavor. Season with salt and pepper to taste.
  • Remove the cooked seafood from the pan and set it aside, covering to keep warm.

2. Cook the Pasta

  • Bring a large pot of salted water to a boil.
  • Add the linguine and cook according to package instructions until al dente, usually 8-10 minutes.
  • Drain the pasta in a colander and set aside.

3. Make the Alfredo Sauce

  • In the same pan used for the seafood, melt the butter over medium heat.
  • Add minced garlic and sauté for about 30 seconds until fragrant.
  • Reduce the heat to low and pour in the heavy cream, stirring continuously to combine with the butter.
  • Gradually add the grated Parmesan cheese, stirring until the sauce thickens and becomes smooth. This should take about 3-5 minutes.
  • Season the sauce with salt, black pepper, and a pinch of nutmeg if desired.

4. Combine and Serve

  • Return the cooked seafood to the pan with the Alfredo sauce. Gently stir to coat the seafood evenly with the creamy goodness.
  • Add the cooked linguine to the pan, tossing it together with the seafood and sauce using tongs. Ensure that everything is well combined and coated with the sauce.
  • Allow the pasta to heat through for another 2-3 minutes.


Creamy Seafood Alfredo with Linguine is a harmonious union of land and sea, where the luxurious Alfredo sauce meets the succulent treasures of the ocean. This dish not only celebrates the historical roots of Alfredo sauce but also showcases the endless possibilities of Italian cuisine when combined with the bounty of the sea. Whether you’re preparing this for a special occasion or a cozy family dinner, the flavors and textures of this dish will leave a lasting impression on your taste buds. So, fire up your stove and embark on a culinary journey that fuses tradition and innovation in every delicious bite.

prep time
40 minutes
cooking time
20 minutes
total time
40 minutes


  • Large pot for cooking pasta

  • Deep skillet or pan for seafood and sauce

  • Wooden spoon or spatula

  • Pasta strainer

  • Grater for Parmesan cheese

  • Chef's knife and cutting board

  • Measuring cups and spoons

  • Tongs for tossing the pasta

  • Serving platter or individual plates


  • 1 cup heavy cream

  • 1/2 cup unsalted butter

  • 1 cup grated Parmesan cheese

  • 2 cloves garlic, minced

  • Salt and freshly ground black pepper to taste

  • A pinch of nutmeg (optional, for a subtle warmth)

  • 1/2 pound large shrimp, peeled and deveined

  • 1/2 pound bay scallops

  • 1/2 pound crab meat (fresh or canned)

  • 1/2 pound fresh clams or mussels (optional)

  • 2 tablespoons olive oil

  • 2 cloves garlic, minced

  • 1/4 cup dry white wine

  • 12 ounces linguine or fettuccine


Prepare the seafood.
Cook the pasta.
Make the Alfredo sauce.
Combine and serve.
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