Seafood Fettuccine Recipe -
Seafood Fettuccine Recipe
  • READY IN 35 mins

Seafood Fettuccine

Recipe by  

"This is a basic alfredo sauce, but with less fat and calories than most. Use your favorite seafood or chicken - both work very well with this recipe."

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Ingredients Edit and Save

Original recipe makes 8 servings Change Servings
  • PREP

    15 mins
  • COOK

    20 mins

    35 mins


  1. 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.
  2. Melt butter in a large, non-stick skillet over medium-high heat. Stir in onions and garlic, and cook for 1 minute. Add shrimp and scallops, stirring to combine, and cook 3 minutes more. Reduce heat to medium-low.
  3. Pour half-and-half, salt, and pepper into the pan and bring to a simmer, stirring constantly. Do not boil. Gradually sprinkle 1/2 cup Parmesan cheese over seafood mixture and continue stirring another minute. Remove from heat.
  4. Toss cooked pasta into the pan, coating thoroughly. Sprinkle with remaining Parmesan cheese, and serve.
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  • Note
  • If the sauce is too thin for your liking, add a bit of cornstarch until it is the right consistency for you. If using frozen seafood, be sure to thaw and drain it completely before adding to the skillet to prevent the excess water from diluting the sauce.

Reviews More Reviews

Most Helpful Positive Review
Jun 02, 2006

This was the best seafood pasta we've had in a long time! I did add a few things like fresh diced tomatoes and mushrooms as someone else had posted. I also used a shallot along with the green onions, added extra garlic and thickened sauce with cornstarch. I will never buy store-bought alfredo sauce again. Thanks for the fabulous recipe!

Most Helpful Critical Review
Nov 25, 2006

I followed the recipe exactly and I haved to say, I am disappointed. It was very bland and even with the 2 tbsp cornstarch it just doesn't get creamy at all. I won't make it again.

Jan 06, 2006

MMM, I really liked this recipe. I added Fresh chopped clams, tomatoes, and Portabella mushrooms. I also added a bit more Garlic, and used the corn starch. I Like my sause a bit thicker. I don't think you need quite a table spoon though. I will use a bit less next time, you can add some more if you still think it is to thin. I can't wait to have this recipe again, and the wife was in heaven with it. Goes great with some Garlic bread, and ceaser Salad. MMM A+++++

Dec 12, 2005

Delicious. Used 5 Tbsp butter, heavy cream in lieu of half-and-half, added snapper pieces and sea scallops with the green onion, added shrimp a couple minutes later. Steamed mussels on the side in wine and garlic, and added them on top of the finished dish.

Nov 11, 2006

This is the perfect "basic" sauce to build upon. Since moving west from New England, I've been on a quest for culinary zest. I added the following ingredients, giving the dish a bigger personality and a good kick: white wine, sauteed onions, chopped and seeded tomato, crushed red pepper, garlic pepper, fresh chopped basil and spicy oregano from my garden. Hoo Hah! It was a big hit.

Sep 23, 2007

OH MY GOSH!!!!! This was outstanding. The only things we changed per other reviewers was a 1/2 cup wine, and some sliced mushrooms with the onions and garlic (maybe one or two more cloves of garlic) everything else the same soooooooooooo good thank you for a wonderful recipe!

Jul 27, 2005

This is an amazing recipe!!! We loved it, the consistency and flavor were perfect. We will definately be having this again. *NOTE* use fresh grated makes all the difference.

Jul 09, 2006

I used the same amount of sauce for a serving of 4, and used shrimp only. This is an excellent recipe, and so fast and easy.


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  • Calories
  • 497 kcal
  • 25%
  • Carbohydrates
  • 52.7 g
  • 17%
  • Cholesterol
  • 158 mg
  • 53%
  • Fat
  • 14.3 g
  • 22%
  • Fiber
  • 2.9 g
  • 12%
  • Protein
  • 37.7 g
  • 75%
  • Sodium
  • 751 mg
  • 30%

* Percent Daily Values are based on a 2,000 calorie diet.

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