Seafood Alfredo Casserole

There’s a special kind of magic that happens when you combine tender seafood with a rich, creamy Alfredo sauce and bake it into a bubbly casserole. This Seafood Alfredo Casserole is my go-to for turning a regular evening into something memorable. The aroma alone—garlic, white wine, and Parmesan—fills my kitchen and brings everyone to the table. It’s a dish that feels incredibly luxurious, yet it’s as comforting and welcoming as my favorite French Onion Chicken Casserole.

What Makes This Seafood Alfredo Casserole So Special?

This dish strikes the perfect balance between elegance and comfort. I love that it brings together sweet shrimp and scallops in a velvety, homemade Alfredo sauce. What makes it truly special for me is how achievable it is. With just 20 minutes of prep and 35 minutes in the oven, I can create a stunning meal that tastes like it took hours. It’s my secret weapon for a sophisticated yet hearty dinner that never fails to impress.

Ingredient Notes for Seafood Alfredo Casserole

For the best flavor, I always opt for fresh, dry sea scallops; they sear beautifully without releasing excess water. Freshly grating a block of Parmesan cheese is non-negotiable for me—it melts into the sauce far better than pre-shredded varieties. Finally, Panko breadcrumbs provide that perfectly light, crispy topping.

Sofia

Creamy Seafood Alfredo Casserole

A rich and decadent casserole featuring a medley of shrimp and scallops tossed with fettuccine in a homemade garlic-parmesan Alfredo sauce, then baked to bubbly perfection with a crispy panko topping.

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Prep Time 20 minutes mins

Cook Time 35 minutes mins

Total Time 55 minutes mins

Servings: 6 servings

Course: Main Course

Cuisine: Italian-American

Calories: 780

Ingredients Equipment Method Notes

Ingredients

  

For the Casserole

• 12 oz Fettuccine pasta
• 1 lb Large shrimp peeled and deveined
• 1/2 lb Sea scallops patted dry
• 2 tbsp Unsalted butter
• 4 cloves Garlic minced
• 1/4 cup Dry white wine like Pinot Grigio or Sauvignon Blanc
• Salt and black pepper to taste
• 1/2 cup Frozen peas optional
• 1/4 cup Fresh parsley chopped

For the Alfredo Sauce

• 4 tbsp Unsalted butter
• 2 cups Heavy cream
• 1 1/2 cups Grated Parmesan cheese
• 1/4 tsp Nutmeg freshly grated
• Salt and white pepper to taste

For the Topping

• 1/2 cup Panko breadcrumbs
• 1/4 cup Grated Parmesan cheese
• 2 tbsp Melted unsalted butter

Equipment

• Large pot
• Large Skillet or Sauté Pan
• 9x13 inch Casserole Dish
• Whisk
• Small Mixing Bowl

Method

 

• Preheat your oven to 375°F (190°C). Grease a 9x13 inch casserole dish. Cook fettuccine according to package directions until al dente. Drain well and set aside.
• While the pasta cooks, melt 2 tbsp of butter in a large skillet over medium-high heat. Add the minced garlic and cook for 30 seconds until fragrant. Add the shrimp and scallops to the skillet. Season with salt and black pepper. Cook for 2-3 minutes, stirring occasionally, until the shrimp are pink and the scallops are just opaque. Do not overcook. Pour in the white wine to deglaze the pan, scraping up any browned bits. Remove the seafood from the skillet with a slotted spoon and set aside.
• In the same skillet, melt 4 tbsp of butter over medium heat. Whisk in the heavy cream and bring to a gentle simmer. Reduce heat to low and let it simmer for 3-5 minutes, allowing it to thicken slightly. Remove from heat and gradually whisk in 1 1/2 cups of grated Parmesan cheese until smooth. Stir in the nutmeg, and season with salt and white pepper to taste.
• In a large bowl, combine the cooked fettuccine, the cooked shrimp and scallops, the Alfredo sauce, frozen peas (if using), and chopped fresh parsley. Gently toss everything together until well-coated.
• Pour the pasta and seafood mixture into the prepared casserole dish and spread it into an even layer.
• In a small bowl, mix together the panko breadcrumbs, 1/4 cup of Parmesan cheese, and 2 tbsp of melted butter. Sprinkle this mixture evenly over the top of the casserole.
• Bake uncovered for 15-20 minutes, or until the sauce is bubbly and the topping is golden brown and crispy.
• Let the casserole rest for 5-10 minutes before serving. This allows the sauce to set slightly. Garnish with additional fresh parsley if desired.

Notes

Seafood Variations: You can substitute the shrimp and scallops with other seafood like lump crab meat or chunks of lobster. If using pre-cooked seafood, add it in with the pasta and sauce at the end to avoid overcooking.
Cheese: For the best-tasting sauce, use a block of Parmesan cheese and grate it yourself. Pre-shredded cheeses often contain anti-caking agents that can make the sauce grainy.
Make-Ahead: You can assemble the casserole (without the topping) up to a day in advance. Cover and refrigerate. When ready to bake, add the topping and increase the baking time by 10-15 minutes, or until heated through.
Storage: Store leftovers in an airtight container in the refrigerator for up to 3 days.

How I Make Seafood Alfredo Casserole

I start by cooking the fettuccine until it’s just al dente. While that’s happening, I give the shrimp and scallops a quick sear with garlic and white wine—just enough to lock in their flavor. The heart of the dish is the Alfredo sauce, which I make by simmering heavy cream and Parmesan until it’s lusciously thick. Then, I gently fold everything together with some peas and parsley, top it with that crunchy Panko mixture, and bake until golden and bubbly.

My Secrets for Success with Seafood Alfredo Casserole

• Briefly sear the seafood; it finishes cooking in the oven.
• Use freshly grated Parmesan for the creamiest sauce.
• A tiny pinch of nutmeg enhances the Alfredo flavor.
• Let the casserole rest for five minutes before serving.

How I Serve and Store This Dish

I love serving this casserole straight from the oven, with a simple green salad and some crusty garlic bread to soak up every bit of the creamy sauce. For leftovers, I let the casserole cool completely before transferring it to an airtight container. It keeps beautifully in the refrigerator for up to three days. I find it reheats best in the oven, which helps keep the Panko topping nice and crispy.

faq 1

Can I use different types of seafood in this casserole? Absolutely! This recipe is very adaptable. I’ve had great success swapping the scallops for lump crab meat or even lobster chunks for an extra-decadent version. Just be mindful of cook times; delicate seafood like crab should be gently folded in with the sauce rather than pre-seared.

faq 2

Is it possible to prepare this Seafood Alfredo Casserole in advance? Yes, this is a great make-ahead dish. I often assemble the entire casserole without the Panko topping, cover it tightly, and refrigerate it for up to 24 hours. When you’re ready to eat, just sprinkle on the topping and bake as directed, adding about 10 minutes to the cook time.

faq 3

What’s the best white wine to use for the sauce? I always recommend a dry white wine that you would enjoy drinking, as its flavor concentrates during cooking. A crisp Sauvignon Blanc or Pinot Grigio is perfect. If you prefer to cook without alcohol, you can easily substitute it with an equal amount of chicken or seafood broth.

faq 4

Why did my Alfredo sauce turn out grainy? A grainy sauce is usually caused by using pre-shredded cheese, which often contains anti-caking agents that prevent smooth melting. For the creamiest Seafood Alfredo Casserole, I can’t stress this enough: always grate your own Parmesan cheese from a block. It makes all the difference in the final texture.

From My Kitchen to Yours

This Seafood Alfredo Casserole is a dish I’m truly proud of, and I hope it becomes a favorite in your home too. I would love to hear how it goes in the comments! If you’re looking for another comforting family meal, my John Wayne Casserole is always a crowd-pleaser.

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