This incredible recipe for Surf and Surf Alfredo puts a unique twist on your typical Seafood Alfredo dish by incorporating shrimp and whitefish together, grilled perfectly, and then served on top of a bed of al dente pasta with a homemade cream sauce. It’s an excellent choice for those looking to prepare a restaurant-quality meal at home. Special occasion dinner? YES. Quick weeknight family-pleasing meal? Also, check.
Surf and Surf Seafood Alfredo
I love this dish so much because it uses both fish and shrimp together, but instead of cooking in the alfredo sauce like we typically do, we grilled them both first. We start things off with perfectly grilled shrimp and fish, seasoned with a blend of spices that include Old Bay seasoning and paprika, providing a subtle kick that contrasts nicely with the creamy garlic and parmesan sauce.
Even the shrimp peels get incorporated into the sauce giving it a nice seafood flavor through the entire dish. Shrimp stock is where all the flavor is, and once you try it you won’t go back to tossing those shells in the trash before extracting all of the flavor you can from them!
Why you’ll love this dish…
- Rich Flavor: The combination of fresh seafood and a creamy, cheesy sauce results in a deeply satisfying dish.
- Texture Variety: Enjoy the contrast between tender pasta, succulent shrimp, and flaky fish.
- Elegant Presentation: This dish not only tastes great but also looks impressive when plated.
- Versatility: It can be adapted with various types of whitefish or pasta to suit what’s available.
Get all of my Traeger Recipes here!
Surf and Surf Seafood Alfredo shopping list
Wondering if you have to hit the store? Here’s the list of items you’ll need to make this recipe. For specific amounts, please refer to the printable recipe card at the bottom of the post.
- Lingcod Filets (use any whitefish you have that’s fresh for the best results)
- Shrimp (16-20 count)
- Salt
- Onion Powder
- Granulated Garlic
- Paprika
- Black Pepper
- Old Bay Seasoning
- Olive Oil
- Lemon
- Water
- Garlic (cloves, minced)
- White Wine
- Butter
- Heavy Whipping Cream
- Parmesan Cheese (shredded)
- Italian Parsley (chopped)
- Linguine Noodles
How to make Grilled Seafood Alfredo
Wondering what you’re getting yourself into when you make this dish? Here’s a quick overview of the process! Make sure you follow the instructions at the recipe card at the bottom of the post while you’re cooking.
- Prepare Seafood:
Season the fish and shrimp with spices and grill them on a preheated pellet grill. - Make Cream Sauce:
Simmer shrimp peels in water, strain, then create a sauce with wine, butter, garlic, cream, and Parmesan. - Cook Pasta:
Boil linguine noodles until al dente. - Combine Elements:
Toss the pasta with the sauce, then top with grilled seafood. - Garnish and Serve:
Enhance with chopped parsley for a fresh finish.
Try our Blackstone Shrimp Skewers too!
Grilled Seafood Alfredo FAQ
How can I store the leftovers?
Store in an airtight container in the refrigerator for up to 3 days.
Can I reheat this dish?
Reheat gently in the microwave. The cream sauce will thin out when it is reheated again.
Can I prepare any part of this dish in advance?
Yes, you can make the sauce ahead of time, but the fish and shrimp will be at their best if you want to cook those until immediately before serving. That being said, this would transport well across town if you are bringing a dish to share to a dinner or cookout or BBQ, and you want something a little different than your typical BBQ fare.
Try our Chicken Alfredo Bake!
Serve this with…
More great recipes with shrimp to love!
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Surf and Surf Alfredo
Ingredients
Seafood
- 1 pound Lingcod filets (any whitefish will work)
- 1 pound 16-20 count shrimp raw and unpeeled
- 1 teaspoon salt
- 1 teaspoon onion powder
- 1 teaspoon granulated garlic
- 1 teaspoon paprika
- 1/2 teaspoon black pepper
- 1 teaspoon Old Bay seasoning
- 2 tablespoons olive oil divided
- 1 lemon
Cream sauce
- Shrimp peels
- 1/3 cup water
- 4 cloves minced garlic
- 1/2 white wine
- 1 stick butter
- 12 ounces heavy whipping cream
- 1/4 cup shredded Parmesan cheese
- 1/3 teaspoon salt
- 1/3 teaspoon granulated garlic
- 1 :3 teaspoon black pepper
- 1 tablespoon chopped Italian parsley
Pasta
- 1 pound linguine noodles
Instructions
- Preheat your pellet grill to 375°F.
- Peel your shrimp and put them in a medium sized bowl. Save the shrimp peels.
- Pat your fish filets dry with a paper towel.
- Coat a sheet pan with 1 tablespoon of olive oil. Lay the fish filets onto the sheet pan.
- Mix the salt, pepper, garlic powder, onion powder, old bay and paprika together.
- Sprinkle half of the dry rub onto the fish and the other half onto the shrimp.
- Cut your lemon into thin slices and place on top of the fish filets.
- Pour the other half of the olive oil onto the shrimp and toss them in the bowl until they are evenly coated.
- Put the shrimp on skewers, 4-5 per skewer.
- Place the sheet pan and the shrimp skewers onto your preheated grill, and let cook for 12-14 minutes.
- While the fish and shrimp are cooking, it’s time to make the sauce and cook the noodles.
- Put 3 quarts of water in a large pot and place it on a burner on your stove on high heat.
- Add in the pasta when it begins to boil and cook for the recommended time on the package.
- In a separate medium-sized sauce pan, add the shrimp peels and water and bring to a simmer on medium heat. Add the salt and granulated garlic and let simmer for 3 minutes.
- Strain shells from the juices, and then discard the shells.
- Add back the strained juices into the saucepan and bring back to a simmer.
- Add in the wine, pepper, butter, minced garlic and cream. Bring the sauce back to a simmer and let reduce for 5 minutes.
- Slowly add in the parmesan cheese and let it melt into the sauce completely.
- Now your sauce should be done, you’re noodles cooked, and your seafood ready to come off the grill.
- Once everything is cooked you can begin plating.
- Start with a bed of the cooked pasta.
- Next, pour some of the sauce over the pasta.
- Place a chunk of the fish on top of the pasta along with a couple of shrimp skewers. Top with some more sauce.
- Garnish with fresh chopped parsley.
Nutrition
Nicole Johnson
Nicole Johnson, a self-taught expert in grilling and outdoor cooking, launched Or Whatever You Do in 2010. Her blog, renowned for its comprehensive and creative outdoor cooking recipes, has garnered a vast audience of millions. Nicole's hands-on experience and passion for grilling shine through her work. Her husband, Jeremiah Johnson, also plays a pivotal role in recipe development, adding his culinary flair to the mix. Together, they form a dynamic duo, offering a rich and varied outdoor cooking experience to their followers.