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Creamy shrimp and scallop pasta with butternut squash Alfredo sauce, fresh basil, and lemon in a cozy kitchen setting
Sherryl Jenkins's avatarSherryl Jenkins

Light Butternut Alfredo Shrimp & Scallop Skillet

This light butternut Alfredo shrimp and scallop skillet is a creamy, cozy seafood pasta made without heavy cream. Blended butternut squash creates a silky, flavorful sauce paired with tender shrimp, scallops, garlic, and a bright finish of lemon and fresh herbs. Perfect for gluten-free and AIP reintroduction-friendly meals, and ideal for small kitchens or quick weeknight dinners.
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 4 servings
Course: Main Course
Cuisine: American (Comfort Food, AIP-Friendly, Dairy-Free, Gluten-Free)
Ingredients Equipment Method Notes

Ingredients
  

Seafood
  • 1 lb shrimp, peeled & deveined
  • 1 lb scallops
  • 1 tbsp ghee
  • salt, to taste
Sauce
  • 2 cups sauteed or roasted butternut squash
  • 1/2 cup clam juice
  • 1/4 cup chicken broth
  • 1/2 cup coconut milk or cream
  • 1 tbsp olive oil
  • 1 clove garlic, minced
  • 1/4 tsp nutmeg
  • salt, to taste
Base
  • 8–10 oz rice noodles or GF pasta
Optional
  • sautéed mushrooms
  • wilted spinach
Finish
  • lemon juice
  • lemon zest
  • fresh or dried basil
  • parmesan (or dairy-free)

Equipment

  • skillet
  • Large pot for pasta
  • Spatula
  • Zester
  • knife
  • bowls
  • measuring spoons and mixing spoons

Method
 

  1. Butternut Squash (2 Options)

    Option 1 — Sautéed (Recommended for Tiny Kitchens)

    Cook butternut squash in a skillet with ghee or olive oil and sauté until fork-tender with lightly golden edges. Remove from pan and set aside.
    👉 Do not wipe the pan — you’ll use those browned bits for flavor when cooking the garlic.

    Option 2 — Roasted (Optional)

    Toss squash with ghee and salt. Roast at 380°F for 20–25 minutes. Cook until lightly caramelized and tender.

  2. ✨ Flavor-Building Tip (Don’t Skip)

    After removing the squash, sauté the garlic in the same pan and scrape up the browned bits.
    👉 This creates a deeper, richer flavor without needing heavy sauce.

  3. Blend the Sauce

    Add to blender: roasted squash, clam juice, broth, coconut milk, garlic, olive oil, nutmeg and salt.
    Blend until completely smooth.

  4. Cook the Pasta

    Cook noodles according to package. Drain and toss lightly with oil.

  5. Cook the Seafood

    Heat ghee in the same skillet. Cook:
    scallops → 1–1½ min per side
    shrimp → 1–2 minutes total
    Remove and save the juices 👇

  6. Build the Sauce

    Add blended sauce back to the skillet. Simmer gently 3–5 minutes.
    👉 Add about 1/4 cup of the reserved seafood juices for incredible flavor.

  7. Bring It Together

    Add noodles to the sauce and toss. Add seafood back in. Add fresh basil or sprinkle dried basil over the top. Let everything simmer briefly.

  8. Finish

    Add: squeeze of lemon juice and lemon zest. Top with parmesan if desired.

Notes

ESTIMATED MACROS (per serving)

(based on 4 servings, shrimp + scallops + coconut milk + noodles)
Calories: ~480–520
Protein: ~32–36g
Fat: ~16–20g
Carbs: ~45–50g
Fiber: ~4–6g

🧠 Notes on macros 

  • Protein is solid thanks to shrimp + scallops
  • Fat stays moderate (not heavy like traditional Alfredo)
  • Carbs depend on noodle choice
  • Butternut adds fiber + nutrients without heaviness