Easy Seafood Pasta Recipe- Scallop, Shrimp, Fish and Crab Alfredo

I have been using variations of this pasta with seafood recipe for many years. It’s one of my “go-to” recipes for “splurging”, which usually means spending “restaurant [amount of] money” for a home cooked meal. I especially like adding scallops to my pasta dish, and occasionally buy the huge seas scallops. At about $1 per ounce, not exactly an everyday expense, at least not at my house.

First I’m going to go through the recipe that I made for Christmas dinner, which was a slight variation of my usual seafood pasta recipe. I splurged on sea scallops and lump crab meat. In my pictures, you will see 12 oz scallops and 16 oz of crab. After broiling I set some of the seafood aside for another recipe.

Next I will give you the recipe I more typically use. It has the more economical bay scallops and claw crab meat, as well as shrimp and white fish.

8 oz sea scallops

8 oz crab meat

1 jar Alfredo sauce

¾ cup dry white wine

¼ stick butter

Olive oil

Sea salt or kosher salt

6-8 oz Parmesan, Asaigo, or Romano cheese

12 oz linguini pasta

1. Rinse sea scallops, cut into bite sized pieces, and sear in hot skillet in olive oil.

2. Place scallops in shallow baking pan with crab. I use crab from the refrigerated section of the grocery store instead of canned crab. The claw meat is most economical, but I splurged and used lump crab for this. Pour ½ cup wine over the seafood, and sprinkle liberally with cheese. Randomly place small pieces of butter.

3. Place on top rack of oven, about 6” from heat element, and cook on broil for a few minutes until cheese lightly browns.

4. Pour Alfredo sauce in your skillet, and heat on medium low heat. I like Bertolli, which is very thick. Use ¼ cup of wine to rinse the jar.

5. Transfer seafood and juice to sauce, and stir to combine. Simmer on low for a few minutes before plating.

6. Serve over linguini. Top with grated cheese.

8 oz bay scallops

8 oz peeled and deveined shrimp

8 oz refrigerated crab claw meat

1 lb white fish, such as flounder or orange roughy

2 jars Bertolli Alfredo sauce

1 ½ cup dry white wine

½ cup lemon juice

½ stick butter

Lawry’s garlic powder with parsley

Olive oil

Sea salt or kosher salt

¾ cup dry Parmesan cheese

2-4 oz fresh grated Parmesan, Asaigo, or Romano cheese

1 lb linguini pasta

1. Place scallops and shrimp in a shallow baking pan. Pour ½ cup lemon juice over seafood. Randomly place small pats of butter. Bake at 350 for about 10 minutes until done.

2. Remove from oven and sprinkle liberally with finely grated dry Parmesan cheese, such as Kraft. (A friend’s kids call it “shaky cheese” because you shake it out of the canister.) Return to oven and cook under the broiler until cheese starts to turn brown.

3. In another pan, bake your fish for 10-15 minutes until done. Remove from oven and break fish apart with fork. Add crab. Pour 1 cup white wine over fish and crab and set aside.

4. Heat Alfredo sauce in a large pan or skillet. Rinse each jar with ¼ cup white wine.

5. Add all seafood and juices to sauce. Heat until thoroughly warm.

6. Serve over linguini and top with freshly grated cheese.