Creamy Seafood-Parmesan Pasta

This low-fat, 15-minute seafood pasta recipe has both shrimp and scallops and gets creaminess from fat-free half-and-half.

Yield: 4 servings (serving size: 1 1/4 cups)
Recipe from Oxmoor House

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Nutritional Information

Amount per serving
  • Calories: 330
  • Calories from fat: 19%
  • Fat: 7.1g
  • Saturated fat: 2.2g
  • Monounsaturated fat: 1.2g
  • Polyunsaturated fat: 0.9g
  • Protein: 27.1g
  • Carbohydrate: 36.2g
  • Fiber: 1.5g
  • Cholesterol: 145mg
  • Iron: 3.6mg
  • Sodium: 973mg
  • Calcium: 161mg


  • 6 ounces uncooked medium egg noodles
  • 8 ounces sea scallops
  • Cooking spray
  • 1/2 pound peeled and deveined medium shrimp
  • 1 teaspoon seafood seasoning (such as Old Bay)
  • 2 garlic cloves, minced or 2 teaspoons bottled minced garlic
  • 1/2 cup fat-free half-and-half
  • 2 tablespoons yogurt-based spread (such as Brummel & Brown)
  • 1/2 cup finely chopped green onions (about 2)
  • 1/4 cup grated Parmesan cheese


  1. Cook noodles according to package directions, omitting salt and fat.
  2. Rinse scallops, and pat dry with paper towels.
  3. Place a large nonstick skillet coated with cooking spray over medium heat until hot. Add scallops, shrimp, seasoning, and garlic; cook 5 minutes, stirring frequently, or until shrimp and scallops are done. Add half-and-half, yogurt spread, and green onions. Remove from heat. Add noodles and cheese, tossing to coat.
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