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Seafood Alfredo

Olive Garden Seafood Alfredo

$22.29 1,370 cal Classic EntréesAmazing Alfredos!

Creamy, alfredo sauce made from scratch with ingredients like parmesan, cream, garlic and butter, tossed with fettuccine, sautéed shrimp and scallops.
Olive Garden Menu View on OliveGarden.com

About This Dish

Seafood Alfredo at Olive Garden is the premium Alfredo variation on the Classic Entrées menu, priced at $22.29 and featuring sauteed shrimp and scallops tossed with fettuccine in the restaurant's signature scratch-made Alfredo sauce. The dish delivers 1,370 calories with 93 grams of fat and a notably low 1,690 milligrams of sodium — the lowest sodium count among the premium individual entrées — reflecting the light nature of the seafood compared to beef or pork proteins.

The combination of both shrimp and scallops in a single pasta dish is the distinguishing element of the Seafood Alfredo at Olive Garden. Most restaurants offer shrimp-only Alfredo at this price point. The scallops add a sweeter, more delicate flavor that contrasts with the brininess of the shrimp and absorbs the cream sauce differently, giving each bite a slightly different character. At $22.29, it is the highest-priced individual pasta on the menu and represents the restaurant's most complete Italian-American seafood pasta offering.

Nutrition Facts

Per serving

1370 Calories
93g Total Fat
1690mg Sodium

* Nutritional values are approximate and may vary. Last updated March 2026.

How to Copycat Olive Garden Seafood Alfredo at Home?

Prep: 15 min Cook: 20 min Total: 35 min Medium

Seafood Alfredo is one of the hardest Olive Garden dishes to replicate at home not because of the sauce — which follows the same technique as standard Alfredo — but because of the seafood timing. Shrimp and scallops require different cooking temperatures, different times, and different handling. Combining them in a single pan almost always means one is overcooked by the time the other is done.

The solution is a two-pan approach: cook the scallops first in a very hot dry pan for the proper golden crust, then cook the shrimp separately in a buttered pan to avoid cross-contamination of the caramelized scallop fond. Both go into the finished sauce at the end without further heat. This keeps the scallops golden on the outside without the interior turning rubbery and keeps the shrimp tender without the texture of reheated seafood.

Ingredients

4 servings

Seafood

Alfredo Sauce

Pasta

Instructions

0 / 5

  1. Pat scallops completely dry. Season with salt and pepper. Sear in a very hot dry pan for 2 minutes per side until golden. Do not move them once placed. Remove and set aside.

    5 min

    A dry pan with no oil is the secret to golden scallops. Butter added to a cold or medium pan causes scallops to steam instead of sear.

  2. In a separate buttered pan over high heat, cook shrimp for 90 seconds per side until pink. Remove and set aside.

    3 min

  3. Cook fettuccine in salted boiling water until al dente. Drain, reserving 1/4 cup pasta water.

    11 min

  4. Melt butter in a skillet, add garlic for 60 seconds, pour in cream. Simmer 4 minutes. Remove from heat, stir in Parmesan in batches until smooth. Season.

    7 min

  5. Toss fettuccine in the sauce. Plate and arrange scallops and shrimp on top. Serve immediately.

    2 min

Pro Tips

  • Dry scallops thoroughly — any surface moisture prevents the sear and leaves them pale and steamed-looking.
  • Cook seafood in two separate pans. The scallop pan needs high dry heat; the shrimp pan works better in butter. Combining them compromises both.
  • Add the seafood to the plate rather than back into the sauce pan. Returning cooked seafood to hot sauce overcooks it.

Variations

Shrimp Only

Use 1.5 lb of shrimp and skip the scallops for a quicker, more budget-friendly version.

Lobster Alfredo

Replace scallops with 0.5 lb of cooked lobster tail meat for a more luxurious variation fitted for special occasions.

Serving Ideas

  • Present the scallops golden-side up — the sear is the visual centerpiece of the dish
  • Lemon zest grated over the top brightens the cream sauce
  • A chilled glass of Chardonnay or Chablis is the classic pairing with cream and seafood
  • Fresh parsley and a final drizzle of good olive oil before serving

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Find Seafood Alfredo Near You

Visit one of Olive Garden's 900+ locations to enjoy the Seafood Alfredo at $22.29.

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Frequently Asked Questions

Seafood Alfredo is priced at $22.29 per individual plate, making it the highest-priced pasta entrée on the Classic Entrées menu. It includes both shrimp and scallops.
The dish contains 1,370 calories with 93 grams of fat and 1,690 milligrams of sodium — notably low sodium for a cream-based pasta at this restaurant, reflecting the light seasoning of the seafood proteins.
The Seafood Alfredo contains both sauteed shrimp and sea scallops tossed with fettuccine in homemade Alfredo sauce. The dual-seafood combination gives this dish more flavor complexity than a single-protein shrimp Alfredo.
Prepare the Alfredo sauce by reducing heavy cream with butter and garlic, then stirring in freshly grated Parmesan off heat. Cook shrimp for 90 seconds per side and sear scallops for 2 minutes per side separately, then add both to the finished Alfredo sauce over fettuccine. The whole recipe takes about 30 minutes.
Shrimp provides a firm, slightly chewy texture with a pronounced brine flavor that cuts through the cream sauce. Scallops are softer, sweeter, and more delicate, absorbing the Alfredo differently. The combination in one dish gives guests both textures and flavor profiles in each serving.