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Creamy seafood Alfredo made with shrimp, cod, mushrooms, and rice noodles, topped with vegan mozzarella and served with soft garlic biscuits and steamed vegetables on a rustic farmhouse plate.
Sherryl Jenkins's avatarSherryl Jenkins

Rustic Seafood Alfredo Skillet

This cozy seafood Alfredo features tender shrimp, cod and scallops simmered in a creamy herb-infused dairy-free white sauce with mushrooms and onions, then tossed with rice noodles and topped with vegan mozzarella. Served with fluffy garlic biscuits and a veggie side, this comforting farmhouse-style dinner is rich, satisfying, and perfect for special evenings or cozy family meals.
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 33 minutes
Servings: 4 servings
Course: Main Course
Cuisine: American-comfort food
Ingredients Equipment Method Notes

Ingredients
  

Seafood & Veg
  • ½ lb large scallops
  • ½ lb cod, cut into bite-size chunks
  • ½ lb raw shrimp, peeled & deveined
  • 1 cup sliced mushrooms
  • ½ cup finely diced onion
  • 2-3 cloves garlic, minced
Creamy Alfredo Sauce
  • 1½ cups full-fat coconut milk (mostly cream – do not shake)
  • ½ cup broth (chicken or seafood)
  • 1 tbsp arrowroot starch
  • 1 tbsp nutritional yeast (optional)
  • 2 tsp lemon juice
  • ½ tsp salt
  • ¼ tsp black pepper
  • ½ tsp dried thyme
  • ½ tsp dried basil
  • Pinch white pepper (optional)
  • Optional: tiny pinch nutmeg
  • ¼ cup vegan mozzarella cheese
Finish
  • vegan mozzarella (cashew-based), for garnish if desired
  • 8 oz rice noodles, cooked & drained
  • 1 tbsp ghee or olive oil
  • 1–2 tbsp capers (optional but recommended)

Equipment

  • skillet
  • Medium pot for noodles or rice
  • Cutting board
  • knife
  • Measuring spoons
  • Whisk

Method
 

  1. Cook noodles or rice according to package directions. Drain and set aside.
  2. Sauté mushrooms in ghee/olive oil until golden. Remove and set aside.
  3. Cook onion & garlic in same pan until soft and fragrant.
  4. Add seafood: Add cod first, cook 2–3 minutes, then add shrimp and scallops. Cook just until opaque. Remove and set aside.
  5. Whisk sauce: In a bowl, whisk coconut milk, broth, arrowroot, nutritional yeast, lemon juice, salt, pepper, basil, thyme, and nutmeg.
  6. Simmer & melt: Pour sauce into skillet and whisk until thick and creamy. Stir in ¼ cup of the vegan mozzarella and let it melt fully into the sauce.
  7. Return mushrooms, onions, garlic, seafood, and capers to the pan and gently fold.
  8. Add noodles and toss until fully coated. Or, pour over cooked noodles, rice or even mashed potatoes.
  9. Sprinkle remaining mozzarella over top, cover pan for 2–3 minutes to melt.

Notes

Macros (per serving – 4 servings)
Macro Approximates
Calories ~615 kcal
Protein ~39 g
Fat ~34 g
Carbs ~36 g
Fiber ~3 g