Seafood Fettuccine

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Seafood FettuccineRecipe
Becky Luigart-Stayner; Melanie J. Clarke; Food Kellie Gerber Kelley
This delicious seafood pasta features a homemade alfredo sauce and fresh shrimp, sea scallops, and crab.
8 servings (serving size: 1 1/2 cups)

Ingredients

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1 1/2 tablespoons butter
1 cup chopped green onions
4 garlic cloves, minced
1 pound medium shrimp, peeled
1 pound sea scallops
2 cups half-and-half
1/2 teaspoon salt
1/4 teaspoon black pepper
1/2 pound lump crabmeat, shell pieces removed
3/4 cup (3 ounces) grated fresh Parmesan cheese, divided
8 cups hot cooked fettuccine (about 1 pound uncooked pasta)
1/4 cup chopped fresh parsley

Preparation

Melt butter in a 12-inch nonstick skillet over medium-high heat. Add onions and garlic; sauté 1 minute or until tender. Add shrimp and scallops; sauté 3 minutes or until done. Reduce heat to medium-low.

Add half-and-half, salt, pepper, and crabmeat; cook 3 minutes or until thoroughly heated, stirring constantly (do not boil). Gradually sprinkle 1/2 cup cheese over seafood mixture, stirring constantly; cook 1 minute, stirring constantly. Remove from heat. Combine pasta and seafood mixture in a large bowl. Top each serving with 1 1/2 teaspoons cheese and 1 1/2 teaspoons parsley.

Created date

May 2002

Nutritional Information

Calories 438
Caloriesfromfat 30 %
Fat 14.8 g
Satfat 7.7 g
Monofat 3.6 g
Polyfat 0.9 g
Protein 38.5 g
Carbohydrate 38 g
Fiber 2.2 g
Cholesterol 160 mg
Iron 3.4 mg
Sodium 747 mg
Calcium 257 mg