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Seafood Fettuccine 34

Seafood Fettuccine


"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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35 m servings 497 cals
Serving size has been adjusted!
Original recipe yields 8 servings


  • Calories:
  • 497 kcal
  • 25%
  • Fat:
  • 14.3 g
  • 22%
  • Carbs:
  • 52.7g
  • 17%
  • Protein:
  • 37.7 g
  • 75%
  • Cholesterol:
  • 158 mg
  • 53%
  • 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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  • Prep

  • Cook

  • Ready In

  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.


  • 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.

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Read all reviews 164
  1. 204 Ratings

Most helpful positive review

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 ...

Most helpful critical review

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.

Most helpful
Most positive
Least positive

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 ...

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...

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 sid...

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 personali...

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 ga...

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.

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.

This sauce was awesome!! I wish I had made a little extra.. I added more parmasean cheese.. I dint care for the scallops they give it a kinda fishy taste.. Next time I will make with Shrimp and ...

This recipe needed a bit more zing..I added a few seasonings to spice it up. I also halfed the amount of seafood, adding only half pounds of each and I thought the amout was just fine. Very ea...

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