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Fettuccini de la Mer

Fettuccini de la Mer

"For all of the seafood lovers who don't want to eat rich, fat food. This one is for you...velvety and tasty. Try serving with some warm crusty bread, if desired."
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Ingredients

50 m servings 570 cals
Serving size has been adjusted!
Original recipe yields 4 servings

Nutrition

  • Calories:
  • 570 kcal
  • 29%
  • Fat:
  • 11.7 g
  • 18%
  • Carbs:
  • 76.4g
  • 25%
  • Protein:
  • 40.2 g
  • 80%
  • Cholesterol:
  • 141 mg
  • 47%
  • Sodium:
  • 751 mg
  • 30%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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Directions

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  • Prep

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  1. Bring a large pot of lightly salted water to a boil. Drop in shrimp and scallops and simmer for 10 minutes; remove the seafood and reserve the seafood water or broth in another bowl.
  2. In the same saucepan, melt the butter and add onion, garlic, red bell pepper and green bell pepper; saute and stir until transparent, but do not brown.
  3. Add flour and mix well until all the vegetables are coated; add some seafood broth slowly, but stirring constantly. Add the imitation crabmeat and mix; add the milk and salt and pepper to taste and mix.
  4. Add the marjoram, basil and tarragon and simmer very gently; stir constantly until the wanted thickness is obtained. Take off of heat and reserve.
  5. Bring a large pot of lightly salted water to a boil. Add fettuccini and cook for 6 to 8 minutes or until al dente; drain and cover with the seafood sauce. Serve.

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Reviews

Read all reviews 7
  1. 7 Ratings

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Most helpful positive review

I have to say that my family was very impressed with this recipe. I substituted lobster for crab. The directions were clear, and well written. The sauce was rich and thick, and very flavorful...

Most helpful critical review

This recipe was not as I expected. The recipe is unclear on how much seafood broth to add, so I'm pretty sure I added too much. It was more like a thin soup and took alot of flour to thicken i...

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I have to say that my family was very impressed with this recipe. I substituted lobster for crab. The directions were clear, and well written. The sauce was rich and thick, and very flavorful...

This was very tasty, even better the second day. Make sure you add the seafood broth very sparingly and a little at a time. You'll probably only use 1/2 to 3/4 cup of the broth.

This recipe was not as I expected. The recipe is unclear on how much seafood broth to add, so I'm pretty sure I added too much. It was more like a thin soup and took alot of flour to thicken i...

I must agree that the directions are not very well written. How can one add a liquid "to desired thickness" when another 2 cups of liquid (milk) have yet to be added? I simply waited until aft...

this recipe is my family's favorite. It was very easy to make..

I made some minor changes: used Trader Joe's frozen seafood blend (scallops, shrimp, squid) in place of all seafood. Used fresh herbs (basil, tarragon, and parsley), no green pepper, and used h...

I decided to brown my scallops and shrimp in butter over boiling them but that was the only change I made. The broth is not necessary in this recipe so leave it out altogether. I typically stru...

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