Serve up this simply delicious yet impressive Traeger Seafood Alfredo any night of the week. Traeger-grilled shrimp and scallops are piled over a bed of pasta and finished with a rich, creamy Alfredo sauce infused with a hint of wood smoke for added depth.
Traeger Seafood Alfredo
This Traeger Seafood Alfredo elevates a classic Alfredo pasta by adding grilled shrimp and scallops cooked on a pellet grill. The subtle smoky flavor from the grill complements the creamy sauce and fresh cheese, creating a restaurant-quality meal you can make at home. It’s economical compared to dining out and often yields leftovers that taste even better the next day.
The recipe pairs tender sea scallops and large shrimp with al dente pasta and a luxurious Parmesan cream sauce. It’s straightforward to prepare and gets consistent praise from family and friends. Whether you’re cooking for a weeknight dinner or a special occasion, this dish presents beautifully and tastes decadent without being complicated.
If you love seafood, the combination of scallops and shrimp is a natural match. Together they create a balanced texture and flavor that encourages everyone at the table to mop up every last drop of sauce.
More delicious Traeger recipes available on the site.
Recipe Shopping List
Before you start, make sure you have these ingredients on hand. Quantities and detailed measurements are listed in the recipe card below.
- Fresh garlic
- Heavy cream
- Parmigiano-Reggiano or good quality Parmesan
- Salt and pepper
- Sea scallops
- Large or colossal shrimp
- Dry white wine (optional)
- Lemon juice
- Garlic powder
- Butter
- Pasta of your choice (fettuccine or linguine work well)
Try a Traeger Chicken Alfredo bake for another comforting option.
How To Make This Recipe
Here’s a concise overview of the cooking process. Follow the detailed recipe card below while preparing the meal to keep timing and textures consistent.
- Preheat – Heat your Traeger to 400°F with a cast-iron pan inside so it warms with the grill.
- Sauce – Gently cook butter and garlic on the stovetop, add heavy cream and simmer until slightly thickened and reduced.
- Season – Pat scallops and shrimp dry, then season with garlic powder, salt, and a touch of lemon if desired.
- Cook scallops – Sear scallops in the preheated cast-iron pan on the Traeger for about 5 minutes.
- Cook shrimp – Add shrimp and remaining seafood ingredients to the pan and continue cooking until seafood is opaque and cooked through, about 8–10 minutes total.
- Finish sauce – Stir grated cheese into the reduced cream off the heat until smooth and creamy.
- Assemble – Toss pasta with sauce, plate, and top with the grilled seafood. Serve immediately.
Consider serving with Traeger-grilled garlic bread for a complete meal.
Recipe FAQ
Classic sides include garlic bread or crusty bread for soaking up sauce, a crisp Caesar or mixed green salad for fresh crunch, and simply steamed or grilled vegetables such as broccoli or asparagus to add color and balance. A light, acidic salad helps cut through the richness of the cream sauce.
Shrimp and scallops are lean, high-protein seafood options. The heavy cream and cheese in traditional Alfredo increase calories, saturated fat, and cholesterol, so enjoy this dish in moderation as part of a balanced diet. If you prefer a lighter version, consider reducing the cream, using half-and-half, or substituting a dairy-free alternative like coconut milk for a similar creamy texture.
Serve this with…
- Garlic bread or crusty bread
- Caesar salad or a crisp green salad
- Grilled asparagus or roasted broccoli
More Pasta Recipes
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Traeger Smoked Hot Crab Dip
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Dungeness Crab Bisque
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Grilled Crab Cakes
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Traeger Seafood Alfredo
Rich, creamy Alfredo sauce paired with Traeger-grilled shrimp and scallops makes an elegant and satisfying meal. The recipe is approachable, with straightforward prep and predictable results.
5 minutes
35 minutes
40 minutes
Ingredients
Alfredo
- 6 tablespoons salted butter
- 2 cloves fresh garlic, thinly sliced
- 1 pint heavy cream
- 2–3 cups Parmigiano-Reggiano, grated
- Salt and freshly ground black pepper, to taste
Seafood
- ½ pound sea scallops
- ½ pound jumbo or colossal shrimp, peeled and deveined
- ½ cup salted butter, melted
- ¼ cup dry white wine (optional)
- ½ teaspoon fresh chopped garlic
- 1 tablespoon lemon juice
- ½ teaspoon garlic powder
- ½ teaspoon salt, more to taste
Instructions
- Preheat your Traeger to 400°F with a cast-iron pan inside so the pan comes to temperature with the grill.
- In a large skillet on the stovetop, melt the butter over medium heat and add the sliced garlic. Sauté for about one minute until fragrant, then pour in the heavy cream.
- Reduce the heat to low and let the cream simmer gently for 20–25 minutes, stirring occasionally, until it has reduced by about one-third and thickened slightly.
- While the sauce simmers, pat the scallops and shrimp very dry with paper towels. Season both with garlic powder and salt; a dry surface helps achieve a good sear.
- Place the melted butter in the hot cast-iron pan on the Traeger so it sizzles briefly. Add the scallops to the pan, close the lid, and cook about 5 minutes.
- Flip the scallops, add the shrimp, then add the white wine (if using), chopped garlic, and lemon juice. Close the grill lid and cook for another 8–10 minutes until shrimp are opaque and scallops are cooked through.
- When the sauce has reduced, remove it from the heat and stir in the grated Parmigiano-Reggiano until smooth. Taste and adjust seasoning.
- Toss cooked pasta with the Alfredo sauce, plate, and top with the Traeger-grilled seafood. Garnish with extra cheese and a squeeze of lemon if desired. Serve immediately.
Nutrition Information:
Yield: 8 | Serving Size: 1
Amount Per Serving (estimate):
- Calories: 804
- Total Fat: 64 g
- Saturated Fat: 38 g
- Trans Fat: 2 g
- Cholesterol: 317 mg
- Sodium: 2462 mg
- Carbohydrates: 15 g
- Fiber: 0 g
- Sugar: 2 g
- Protein: 42 g
Nutrition data is an estimate. If you need precise values for medical reasons, consult a trusted nutrition resource.
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Category: Traeger Recipes
Tips, Variations, and Storage
Tips: Pat seafood dry for a better sear and avoid overcrowding the pan so scallops and shrimp brown evenly. Use freshly grated Parmigiano-Reggiano for the best flavor and texture in the sauce. If the sauce becomes too thick, thin it with a splash of pasta cooking water or a little more cream.
Variations: For a lighter sauce, substitute half-and-half for heavy cream or reduce the amount of butter. For a dairy-free version, use a coconut milk-based Alfredo alternative and omit the Parmesan. You can also swap in other seafood like crab meat or lobster if available.
Storage and reheating: Store leftovers in an airtight container in the refrigerator for up to 2 days. Reheat gently over low heat on the stovetop, stirring and adding a little water or cream to restore sauce consistency. Seafood is best enjoyed fresh; if you plan to reheat, consider storing the sauce and seafood separately for the best texture.