Olive Garden Seafood Alfredo Copycat Recipe

This Olive Garden seafood alfredo recipe brings together shrimp, scallops, and a rich, creamy parmesan sauce over fettuccine, and you can have it on the table in about 35 minutes. It tastes like a restaurant dish but uses everyday ingredients from any grocery store.

If you have had the original at the restaurant, you know the sauce is thick, salty, and clings to every strand of pasta. This version nails that same texture without any special equipment or obscure ingredients.

Why I Love This Recipe

The sauce comes together in one pan while the pasta cooks, so there is very little cleanup. That matters on a weeknight.

The scallops get a quick sear before going into the sauce, which gives them a golden crust and keeps them from turning rubbery. That one step makes the whole dish taste more intentional.

This is the version I keep coming back to when I want something that feels a bit special without requiring an hour in the kitchen.

Recipe Ingredients

• 12 oz fettuccine – Standard dried pasta works well; fresh fettuccine cooks in about 2 minutes if you prefer
• 1 lb large shrimp (21-25 count), peeled and deveined – Thawed frozen shrimp is fine; pat very dry before cooking
• 8 oz sea scallops – Dry-packed scallops sear much better than wet-packed; look for that label at the seafood counter
• 4 tbsp unsalted butter – Divided; 2 tbsp for the seafood, 2 tbsp for the sauce base
• 4 cloves garlic, minced – Fresh garlic only; jarred garlic adds a slightly sour note here
• 2 cups heavy cream – This is what makes the sauce thick and glossy; half-and-half will produce a thinner result
• 1.5 cups freshly grated parmesan cheese – Grate it yourself; pre-shredded parmesan has a coating that makes the sauce grainy
• 0.5 tsp kosher salt – For the sauce; the pasta water and parmesan add saltiness too, so taste before adding more
• 0.25 tsp black pepper – Freshly cracked if you have it
• 0.25 tsp garlic powder – Deepens the garlic flavor without overpowering
• 1 tbsp olive oil – For searing the scallops alongside the butter
• 2 tbsp fresh flat-leaf parsley, chopped – For finishing; adds a fresh, slightly grassy note against the rich sauce

Variations / Substitutions

• Shrimp only – Skip the scallops and use 1.5 lbs of shrimp; the cook time stays the same.
• Lobster tail – Swap the scallops for 8 oz of cooked, chopped lobster tail meat; stir it in off the heat so it does not toughen.
• Dairy-free – Use full-fat coconut cream and a dairy-free parmesan alternative; the sauce will be slightly sweeter and a touch thinner.
• Extra heat – Add 0.25 tsp of red pepper flakes to the garlic when it hits the butter; it gives the sauce a low, steady warmth.
• Linguine or spaghetti – Either works in place of fettuccine without changing anything else in the recipe.
• Lemon – A small squeeze of fresh lemon juice (about 1 tsp) stirred in at the end brightens the whole sauce.

If you enjoy cream-based pasta dishes like this one, the Olive Garden Chicken Alfredo Copycat Recipe is worth trying next.

How To Make Seafood Alfredo

Step 1: Boil the Fettuccine

Bring a large pot of generously salted water to a boil over high heat. Cook the 12 oz fettuccine according to the package directions until just al dente, usually about 10 to 11 minutes. Reserve 0.5 cup of the starchy pasta water before you drain, then drain the pasta and set it aside.

The pasta will finish cooking when you toss it in the hot sauce, so pulling it out while it still has a little bite is the right move. If it goes in already soft, it will be mushy by the time it hits the table.

Step 2: Sear the Scallops

Pat the 8 oz sea scallops completely dry with paper towels. Heat 1 tbsp olive oil and 2 tbsp butter in a large skillet over high heat until the butter is foaming. Add the scallops in a single layer, making sure they do not touch, and sear for 2 minutes without moving them. Flip and sear the other side for 1 more minute, then transfer them to a plate.

You are looking for a deep amber crust on the flat side. If they look pale and wet rather than golden, the pan was not hot enough or the scallops were not dry enough. They will finish cooking in the sauce, so do not worry if the centers look slightly translucent when they come out.

Step 3: Cook the Shrimp

In the same skillet over medium-high heat, add the 1 lb shrimp in a single layer. Cook for about 2 minutes per side, until they are pink and curled. Transfer them to the plate with the scallops.

They go quickly. The moment the shrimp curl into a loose C shape and turn opaque, they are done. A tight curl means overcooked.

Step 4: Build the Alfredo Sauce

Reduce the heat to medium and add the remaining 2 tbsp butter to the skillet. Once it melts, add the 4 cloves minced garlic, 0.25 tsp garlic powder, 0.5 tsp salt, and 0.25 tsp black pepper. Stir for about 1 minute, until the garlic smells fragrant and just begins to turn golden at the edges. Pour in the 2 cups heavy cream and let it simmer, stirring occasionally, for 4 to 5 minutes until it reduces slightly and coats the back of a spoon.

Remove the pan from the heat and stir in the 1.5 cups freshly grated parmesan a small handful at a time. Adding it off the heat prevents the cheese from clumping. If the sauce looks too thick, stir in a little of the reserved pasta water, a tablespoon at a time, until it loosens to your liking.

Step 5: Toss the Pasta and Plate the Dish

Return the skillet to low heat. Add the drained fettuccine and toss it in the sauce for about 1 minute, until every strand is coated. Nestle the shrimp and scallops back into the pan for a final 30 seconds just to warm through, then transfer everything to a wide serving bowl or individual plates. Scatter the 2 tbsp chopped fresh parsley over the top.

Recipe Tips

• Dry your seafood thoroughly. Moisture is the enemy of a good sear. Even 30 seconds with paper towels makes a visible difference in how much color you get.
• Grate your parmesan fresh. This one is worth the extra two minutes. Pre-shredded parmesan contains anti-caking agents that make the sauce gritty instead of silky.
• Do not walk away from the garlic. It goes from golden to burnt in under 30 seconds at medium heat. Stay at the pan and stir.
• Taste the sauce before adding salt. Between the pasta water, the parmesan, and the seasoning in the recipe, many people find the sauce is already salty enough without any adjustment.

Cook times by skillet size:

How To Store

• Refrigerate – Store leftovers in an airtight container for up to 2 days. Cream-based pasta sauces tighten up considerably in the fridge.
• Reheating – Warm gently in a skillet over low heat with a splash of heavy cream or milk, stirring until the sauce loosens and comes back together. Avoid the microwave if you can; it tends to make the shrimp rubbery.

What To Serve With Seafood Alfredo

A crisp Caesar salad works well alongside this because the acidity in the dressing cuts through the richness of the cream sauce. Warm crusty bread or garlic bread is the other natural choice, mostly for pulling the extra sauce off the plate. If you want a vegetable on the table, roasted asparagus holds up without competing with the seafood flavor.

Frequently Asked Questions

Can I make the alfredo sauce ahead of time?

Yes, up to 24 hours ahead. Store it in an airtight container in the fridge and reheat over low heat with a splash of cream, whisking to bring it back together before adding the pasta and seafood.

Can I use imitation crab instead of scallops or shrimp?

You can, though the texture will be much softer since imitation crab is already cooked. Stir it in right at the end, just long enough to warm through, or it turns rubbery.

My sauce is grainy. What went wrong?

The parmesan was almost certainly added while the cream was still on high heat, or it was pre-shredded. Pull the pan off the heat completely before stirring in the cheese, and use freshly grated.

Can I freeze this dish?

Cream-based pasta sauces generally do not freeze well. The sauce separates when it thaws and the seafood gets chewy. This one is really best eaten fresh or within 2 days from the fridge.

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Seafood Alfredo Recipe

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Cook Time 25 minutes mins

Total Time 35 minutes mins

Ingredients Method Notes

Ingredients

  

• 12 oz fettuccine
• 1 lb large shrimp (21-25 count), peeled and deveined
• 8 oz sea scallops
• 4 tbsp unsalted butter, divided
• 4 cloves garlic, minced
• 2 cups heavy cream
• 1.5 cups freshly grated parmesan cheese
• 0.5 tsp kosher salt
• 0.25 tsp black pepper
• 0.25 tsp garlic powder
• 1 tbsp olive oil
• 2 tbsp fresh flat-leaf parsley, chopped

Method

 

1. Boil a large pot of salted water and cook the 12 oz fettuccine until al dente, about 10 to 11 minutes. Reserve 0.5 cup pasta water, then drain and set aside.
2. Pat the 8 oz scallops dry. Heat 1 tbsp olive oil and 2 tbsp butter in a large skillet over high heat. Sear scallops 2 minutes on the first side and 1 minute on the second, then transfer to a plate.
3. In the same skillet over medium-high heat, cook the 1 lb shrimp about 2 minutes per side until pink and curled, then transfer to the plate with the scallops.
4. Reduce heat to medium. Melt the remaining 2 tbsp butter, add the 4 cloves minced garlic, 0.25 tsp garlic powder, 0.5 tsp salt, and 0.25 tsp black pepper. Stir 1 minute, then pour in 2 cups heavy cream. Simmer 4 to 5 minutes. Off the heat, stir in 1.5 cups parmesan a handful at a time. Loosen with reserved pasta water if needed.
5. Return skillet to low heat. Toss the fettuccine in the sauce for 1 minute, return the seafood for 30 seconds to warm through, then transfer to a serving bowl and scatter 2 tbsp chopped parsley over the top.

Notes

You can peel and devein the shrimp and mince the garlic up to a day ahead and keep them refrigerated, which cuts the active cook time down considerably. The biggest mistake people make with this dish is adding the parmesan while the cream is still bubbling hard, so pulling the pan off the heat before you stir in the cheese is worth remembering. If the sauce still looks thin after adding all the cheese, give it another 30 seconds on low heat while stirring and it will tighten up.