Creamy Garlic Butter Seafood Alfredo Bake

Creamy Garlic Butter Seafood Alfredo Bake

Creamy garlic butter seafood alfredo bake with tender shrimp and scallops tucked into a thick, silky Parmesan cream sauce. Fettuccine is tossed, baked until bubbly and golden, then finished with fresh parsley.

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Prep Time 10

Cook Time 30

Total Time 40

Servings: 4 servings

Course: Dinner

Cuisine: American

Calories: 950

Ingredients Equipment Method Notes

Ingredients

Fettuccine pasta

12 oz fettuccine pasta

Seafood

1 lb large shrimp, peeled and deveined
0.5 lb bay scallops

Garlic butter alfredo sauce

4 tbsp unsalted butter
4 cloves garlic, minced
2 cup heavy cream
1.5 cup grated Parmesan plus extra for topping

Seasonings

0.75 tsp kosher salt
0.25 tsp black pepper

For serving

2 tbsp fresh parsley, chopped

Equipment

1 sheet pan
1 cast iron skillet

Method

Cook the pasta

Preheat the oven to 375°F. Cook the fettuccine in salted boiling water according to package directions, then drain.

Sear the seafood

Melt the butter in a large skillet over medium-high heat and sauté the garlic for 30 seconds. Add the shrimp and scallops, cooking for 2–3 minutes until just opaque, then remove and set aside.

Make the alfredo sauce

Pour the heavy cream into the skillet and bring it to a gentle simmer. Whisk in the Parmesan until smooth.

Assemble and bake

Toss the cooked pasta in the sauce. Fold in the shrimp and scallops.
Transfer to a baking dish, top with extra Parmesan, and bake for 12–15 minutes until bubbly and golden.

Serve

Garnish with fresh parsley and serve immediately.

Notes

For the best bake, keep the seafood just opaque—overcooking at the skillet stage will make it rubbery after baking. Store leftovers in an airtight container in the refrigerator for up to 3 days; reheat gently in the oven or microwave until warmed through. Freeze not recommended due to sauce texture. For a lighter option, swap heavy cream for half-and-half and add the Parmesan off the heat to help it stay creamy.