Best 6 Seafood Alfredo Dip Recipes

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Indulge in a symphony of flavors with our delectable Seafood Alfredo Dip, a culinary masterpiece that will tantalize your taste buds. This creamy and rich dip is a harmonious blend of succulent seafood, Alfredo sauce, and a symphony of herbs and spices. Dive into a luscious combination of shrimp, crab, and tender fish, all enveloped in a velvety Alfredo sauce. Experience the perfect balance of creamy indulgence and a hint of briny delight. Served with crispy bread, crackers, or vegetable crudités, this dip is an instant crowd-pleaser. Explore variations of this classic, including a zesty Lemon Herb Alfredo Dip, a spicy Chipotle Alfredo Dip, and a decadent Lobster Alfredo Dip. Each recipe offers a unique twist on the classic, ensuring an unforgettable culinary experience.

Check out the recipes below so you can choose the best recipe for yourself!

SEAFOOD ALFREDO



Seafood Alfredo image

Provided by Robert Irvine : Food Network

Categories     main-dish

Time 1h

Yield 6 servings

Number Of Ingredients 17

4 tablespoons butter
2 ounces all-purpose flour
4 cups whole milk
Kosher Salt
White pepper
1 cup grated Parmesan
12 ounces lump crabmeat
30 large shrimp (21/25 count), peeled and deveined
Kosher salt and freshly ground black pepper
2 tablespoons grapeseed oil
3 cloves garlic, sliced
3 pounds (cooked weight) cooked fettuccine
1 tablespoon lemon juice
1/4 cup chicken stock
1/2 cup heavy cream
3 large egg yolks
2 tablespoons chopped chives

Steps:

  • For the bechamel sauce: Melt the butter in a saucepan. Whisk in the flour and cook for 2 to 3 minutes, stirring constantly. Slowly whisk in the milk. Simmer for 20 minutes, stirring frequently to avoid burning. Season with salt and white pepper, then strain through a chinois and hold for later use.
  • For the seafood alfredo pasta: Bring a large pot of water to a boil to reheat the cooked pasta. In a saute pan or small saucepan, heat the bechamel sauce to a simmer. Add the Parmesan and stir to melt the cheese. Add the crabmeat and toss to warm.
  • Sprinkle the shrimp with salt and pepper. Heat a large saute pan over high heat. Add the grapeseed oil and then the shrimp to the pan. Cook for 1 to 2 minutes, then flip the shrimp and finish cooking, another 1 to 2 minutes. Remove the shrimp, leaving the oil in the pan. Hold the shrimp for plating.
  • Add the sliced garlic to the shrimp pan and saute until it just begins to brown around the edges. While the garlic is cooking reheat the pasta in the boiling water, about 1 minute. Strain the pasta, add it to the pan with the garlic and toss.
  • Add the bechamel and crab to the pasta and toss. Add the lemon juice, Chicken stock and cream and sprinkle with salt and pepper. Add the egg yolks and toss to incorporate. Cook for 1 minute to help thicken the sauce. Add the shrimp and toss.
  • Divide the pasta and shrimp evenly between serving plates and garnish with chopped chives.

SEAFOOD ALFREDO



Seafood Alfredo image

Provided by Food Network

Categories     main-dish

Time 2h5m

Yield 4 to 6 servings

Number Of Ingredients 16

3 cloves garlic
1/2 teaspoon extra-virgin olive oil
4 ounces lightly salted butter
1/4 medium Vidalia onion, julienned
24 ounces heavy whipping cream
8 ounces white wine, such as Chablis or Chardonnay
12 to 15 littleneck clams, rinsed and cleaned
Pinch sea salt
Pinch cracked black pepper
1/2 pound jumbo lump crabmeat
1/2 pound scallops
1/2 pound jumbo shrimp with tails, peeled and deveined
2 ounces Pecorino-Romano cheese, grated
2 ounces Parmesan-Reggiano, grated
2 green onions, cut into 1/4-inch slices
Pasta, for serving

Steps:

  • For the roasted garlic: Preheat the oven to 350 degrees F. Using a basting brush, coat the garlic with the olive oil, place on a baking sheet, cover with aluminum foil and roast until the garlic lightly browns and softens to the touch, about 1 1/2 hours. Let cool, then roughly cut and set aside.
  • For the sauce: In a large saute pan (12- to 14-inch nonstick preferred) on medium-high heat, add the roasted garlic, butter and onions and saute until the onions are translucent, about 2 minutes. Add the heavy cream, wine, clams, salt and pepper and bring to a boil. (Do not walk away as cream has a tendency to boil over.) As the cream starts to boil, adjust the flame to a lower setting to prevent it from boiling over. Simmer the sauce until more than half of the clams have opened; The sauce will have reduced and thickened by almost half. Add the crabmeat, scallops and shrimp and simmer until the shrimp starts to curl up and the scallops start to swell, about 1 1/2 minutes per side. Add the Romano, Parmesan and green onions. The sauce will immediately start to thicken. Simmer for just about 1 minute to incorporate the Romano and Parmesan cheeses. Remove from the flame and serve over your favorite pasta.

SHRIMP ALFREDO DIP



Shrimp Alfredo Dip image

Dive into our delicious Alfredo Shrimp Dip! Mix together cream cheese, sour cream, garlic, parsley, shrimp and cheese before baking to make a creamy Alfredo Shrimp Dip.

Provided by My Food and Family

Categories     Home

Time 35m

Yield 24 servings, 2 Tbsp. each

Number Of Ingredients 6

1 pkg. (8 oz.) PHILADELPHIA Cream Cheese, softened
1 cup BREAKSTONE'S or KNUDSEN Sour Cream
1 Tbsp. minced garlic
1 Tbsp. chopped fresh parsley, divided
6 oz. cooked cleaned medium shrimp, chopped
1-1/2 cups KRAFT Finely Shredded Italian* Five Cheese Blend, divided

Steps:

  • Heat oven to 350°F.
  • Beat cream cheese, sour cream, garlic and 2 tsp. parsley in large bowl with mixer until well blended. Add shrimp and 1 cup cheese; mix well.
  • Spread onto bottom of 9-inch deep-dish pie plate.
  • Bake 20 min. Sprinkle with remaining cheese; bake 5 min. or until melted.
  • Sprinkle with remaining parsley.

Nutrition Facts : Calories 80, Fat 7 g, SaturatedFat 4 g, TransFat 0 g, Cholesterol 40 mg, Sodium 170 mg, Carbohydrate 1 g, Fiber 0 g, Sugar 1 g, Protein 4 g

SEAFOOD ALFREDO



Seafood Alfredo image

My guest can't believe I prepared this dish myself. This rich, creamy main dish features plenty of seafood flavors with a hint of garlic and lemon. Frozen peas and a jar of Alfredo sauce make it a simple supper that will be requested time and again.-Melissa Mosness, Loveland, Colorado

Provided by Taste of Home

Categories     Dinner

Time 20m

Yield 6 servings.

Number Of Ingredients 10

1 package (12 ounces) bow tie pasta
2 garlic cloves, minced
2 tablespoons olive oil
1 package (8 ounces) imitation crabmeat, flaked
1 package (5 ounces) frozen cooked salad shrimp, thawed
1 tablespoon lemon juice
1/2 teaspoon pepper
1 jar (16 ounces) Alfredo sauce
1/2 cup frozen peas, thawed
1/4 cup grated or shredded Parmesan cheese

Steps:

  • Cook pasta according to package directions. Meanwhile, in a large skillet, saute garlic in oil until tender. Stir in the crab, shrimp, lemon juice and pepper. Cook and stir for 1 minute. Add Alfredo sauce and peas. Cook and stir until heated through. Drain pasta; top with the seafood mixture and sprinkle with Parmesan cheese.

Nutrition Facts : Calories 436 calories, Fat 15g fat (7g saturated fat), Cholesterol 74mg cholesterol, Sodium 635mg sodium, Carbohydrate 55g carbohydrate (5g sugars, Fiber 3g fiber), Protein 22g protein.

SEAFOOD FETTUCCINE ALFREDO



Seafood Fettuccine Alfredo image

I like to serve this lovely pasta, featuring scallops and shrimp, with crusty Italian bread. Sprinkled with tomato and parsley, this dish looks as mouthwatering as it tastes. -Jimmy Spellings, Oakland, Tennessee

Provided by Taste of Home

Categories     Dinner

Time 30m

Yield 2 servings.

Number Of Ingredients 12

4 ounces uncooked fettuccine
1/4 pound uncooked medium shrimp, peeled and deveined
1/4 pound sea scallops, halved
2 tablespoons olive oil, divided
1 small shallot, chopped
1 garlic clove, minced
1/4 cup chicken broth
1/4 cup white wine or additional chicken broth
1 cup heavy whipping cream or half-and-half cream
1/2 cup grated Parmesan cheese
1 Roma tomato, diced
2 tablespoons minced fresh parsley

Steps:

  • Cook the fettuccine according to package directions. Meanwhile, in a large skillet, saute shrimp and scallops in 1 tablespoon oil for 3-5 minutes or until shrimp turn pink and scallops are opaque. Remove and keep warm. , In the same skillet, saute shallot in remaining oil until tender. Add garlic; cook 1 minute longer. Stir in broth and wine. Bring to a boil. Reduce heat; simmer, uncovered, for 6-8 minutes or until most of the liquid has evaporated. Stir in cream; cook, uncovered, over medium heat for 5 minutes or until thickened. , Drain fettuccine; stir into cream sauce. Add shrimp, scallops and cheese; toss to coat. Sprinkle with tomato and parsley.

Nutrition Facts : Calories 702 calories, Fat 34g fat (14g saturated fat), Cholesterol 179mg cholesterol, Sodium 728mg sodium, Carbohydrate 53g carbohydrate (10g sugars, Fiber 3g fiber), Protein 40g protein.

SHRIMP FETTUCCINE ALFREDO



Shrimp Fettuccine Alfredo image

This is a very simple recipe and it tastes divine! My sister and I were trying to come up with the perfect Alfredo recipe and we found it.

Provided by MAMATIFF

Categories     World Cuisine Recipes     European     Italian

Time 40m

Yield 6

Number Of Ingredients 8

1 pound fettuccini pasta
1 tablespoon butter
1 pound cooked shrimp - peeled and deveined
4 cloves garlic, minced
1 cup half-and-half
6 tablespoons grated Parmesan cheese
1 tablespoon chopped fresh parsley
salt to taste

Steps:

  • Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain.
  • In a large skillet, cook and stir shrimp and garlic in the butter for about one minute. Pour in half and half; stir. Sprinkle Parmesan cheese in one tablespoon at a time, stirring constantly. After all Parmesan is added, mix in parsley and salt. Stir frequently making sure it does not boil. Sauce will take a while to thicken.
  • When sauce has thickened, combine with cooked pasta noodles; serve hot.

Nutrition Facts : Calories 440.2 calories, Carbohydrate 57.7 g, Cholesterol 172 mg, Fat 10.6 g, Fiber 2.6 g, Protein 29.2 g, SaturatedFat 5.6 g, Sodium 280.7 mg, Sugar 2.7 g

Tips:

  • Use good quality seafood. Fresh or frozen seafood that has been properly thawed will give your dip the best flavor.
  • Cook the seafood properly. Overcooked seafood will be tough and chewy. Cook it just until it is opaque and flakes easily with a fork.
  • Use a creamy Alfredo sauce. A creamy Alfredo sauce is the perfect base for this dip. You can use a jarred Alfredo sauce or make your own from scratch.
  • Add your favorite seasonings. Garlic, onion, paprika, and cayenne pepper are all great additions to this dip. You can also add fresh herbs, such as parsley or basil.
  • Top with cheese. A layer of shredded cheese on top of the dip will help it to brown and bubble in the oven.
  • Serve with your favorite dippers. This dip is great with crackers, bread, or vegetables.

Conclusion:

Seafood Alfredo dip is a delicious and easy appetizer that is perfect for any occasion. It is creamy, cheesy, and packed with flavor. With just a few simple ingredients, you can make a dip that will be the hit of your next party.

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