This Surf and Surf Alfredo recipe elevates classic Seafood Alfredo by grilling both shrimp and whitefish before combining them with a rich, homemade cream sauce and serving over perfectly cooked pasta. The result is a restaurant-quality meal that’s elegant enough for special occasions yet simple and satisfying enough for a weeknight family dinner.
Surf and Surf Seafood Alfredo
What makes this dish special is the decision to grill the seafood first instead of simmering it directly in the sauce. Grilling the shrimp and whitefish adds a subtle smoky char and helps the seafood keep its texture when combined with the rich garlic and Parmesan cream. The shrimp shells are used to build a quick shrimp stock that adds an unmistakable seafood depth to the sauce—don’t throw those peels away.
Season the seafood with a simple rub of salt, onion powder, garlic powder, paprika, black pepper, and Old Bay, then grill the fillets and shrimp skewers briefly so they remain tender and flaky. The creamy sauce, made with butter, white wine, garlic, heavy cream, and freshly grated Parmesan, combines with the shrimp stock for a balanced, savory finish.
Why you’ll love this dish
- Bold, balanced flavor: Shrimp stock and grilled seafood give the sauce a deep seafood character that complements the cream and cheese.
- Contrasting textures: Al dente pasta, flaky whitefish, and succulent shrimp make each bite interesting.
- Impressive plating: Serve on a bed of linguine or fettuccine and garnish with parsley and lemon for an elegant presentation.
- Flexible ingredients: Any firm whitefish works—lingcod, cod, halibut, or rockfish—and you can swap pasta shapes to suit your pantry.
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Recipe Shopping List
Here is everything you’ll need to prepare this recipe. For exact quantities and step-by-step details, follow the recipe card below.
- Lingcod fillets or another firm whitefish
- Raw shrimp (16–20 count), unpeeled
- Salt, onion powder, granulated garlic, paprika, black pepper, Old Bay seasoning
- Olive oil and a lemon
- Water and white wine
- Fresh garlic, butter, heavy whipping cream
- Freshly shredded Parmesan cheese and chopped Italian parsley
- Linguine or another long pasta
Homemade Alfredo
How to Make This Recipe
Below is an overview of the process. Follow the full instructions in the recipe card to time everything correctly so the pasta, sauce, and grilled seafood are ready at the same time.
- Prepare and season the seafood: Peel the shrimp (reserve the shells) and pat the fish dry. Toss both with olive oil and the seasoning blend.
- Grill: Place fish on a sheet pan and thread shrimp onto skewers. Grill until the shrimp are pink and the fish flakes easily.
- Make the shrimp stock: Simmer the reserved shrimp shells in water with salt and garlic, then strain to capture the concentrated seafood flavor.
- Build the cream sauce: Sauté garlic and finish with white wine, butter, cream, and grated Parmesan. Add the strained shrimp stock to deepen the flavor and reduce slightly until slightly thickened.
- Cook the pasta: Boil linguine until al dente and reserve a little pasta water if needed to loosen the sauce.
- Assemble: Toss pasta with the sauce, plate, and top with grilled fish and shrimp skewers. Garnish with chopped parsley and a squeeze of lemon.
Try our Blackstone Shrimp Skewers too!
Recipe FAQ
Store leftovers in an airtight container in the refrigerator for up to three days. Reheat gently to avoid breaking the emulsion in the cream sauce.
Yes. Reheat in short bursts in the microwave or gently on the stovetop over low heat. The cream sauce may thin upon reheating; stir in a small pat of butter or a splash of cream to bring it back together.
You can prepare the cream sauce in advance and reheat gently. For best texture, grill the fish and shrimp just before serving. The assembled meal still travels well if you need to bring it to a potluck or gathering—keep components separate and combine just before serving.
Try our Chicken Alfredo Bake!
Serve this with
- Grilled garlic bread — great for soaking up extra sauce
- Homemade Caesar salad — adds a crisp, refreshing contrast
More Seafood Recipes
- Crispy Battered Halibut (no beer batter)
- Traeger Grilled Rockfish
- Crab-Stuffed Lingcod
More Delicious Pasta Recipes
- Spicy Sausage and Peppers Pasta
- Traeger Chicken Breast with Pasta
- Breaded Stuffed Shells
- Spaghetti Aglio e Olio
Pin For Later
Surf and Surf Alfredo
This grilled seafood Alfredo features shrimp and whitefish served over fettuccine in a rich, homemade cream sauce flavored with shrimp stock, white wine, garlic, and Parmesan.
Ingredients
Seafood
- 1 pound lingcod fillets or any firm whitefish
- 1 pound raw shrimp, 16–20 count, unpeeled
- 1 teaspoon salt
- 1 teaspoon onion powder
- 1 teaspoon granulated garlic
- 1 teaspoon paprika
- ½ teaspoon black pepper
- 1 teaspoon Old Bay seasoning
- 2 tablespoons olive oil, divided
- 1 lemon
Cream sauce
- Shrimp peels (reserved)
- ⅓ cup water
- 4 cloves garlic, minced
- ½ cup white wine
- 1 stick (½ cup) butter
- 12 ounces heavy whipping cream
- ¼ cup freshly shredded Parmesan cheese
- ⅓ teaspoon salt
- ⅓ teaspoon granulated garlic
- ⅓ teaspoon black pepper
- 1 tablespoon chopped Italian parsley
Pasta
- 1 pound linguine
Instructions
- Preheat your pellet grill or grill to 375°F (190°C).
- Peel the shrimp, reserving the shells for stock. Place peeled shrimp in a bowl and set shells aside.
- Pat fish fillets dry and place on a sheet pan coated with 1 tablespoon olive oil.
- Mix salt, black pepper, garlic powder, onion powder, Old Bay, and paprika. Divide the rub and season both fish and shrimp.
- Slice the lemon thinly and place over the fish fillets.
- Toss the shrimp with the remaining olive oil, thread 4–5 shrimp per skewer, and place skewers and sheet pan on the grill for about 12–14 minutes until cooked through.
- While seafood grills, bring 3 quarts of water to a boil and cook pasta according to package directions until al dente.
- In a medium saucepan, simmer the reserved shrimp shells in ⅓ cup water with salt and a pinch of granulated garlic for about 3 minutes. Strain and discard shells, reserving the liquid.
- Return the strained liquid to the saucepan and add white wine, butter, minced garlic, and cream. Simmer and reduce for about 5 minutes.
- Slowly whisk in Parmesan until melted and smooth. Adjust seasoning with salt and pepper to taste.
- Drain pasta, then toss with the cream sauce. Plate a bed of pasta, top with a portion of fish and one or two shrimp skewers, and spoon additional sauce over the seafood.
- Garnish with chopped parsley and a squeeze of fresh lemon before serving.
Nutrition Information
Yield: 6 | Calories per serving: 722 | Total Fat: 30g | Saturated Fat: 15g | Cholesterol: 200mg | Sodium: 1077mg | Carbohydrates: 64g | Fiber: 3g | Protein: 39g