ArrowDownFill 1arrow-small-lineFill 1Cooking Light - EasyCooking Light - FastCooking Light - So GoodCooking Light - How-ToCooking Light - Staff FaveCooking Light Badge - Wow!GroupClose IconEmailEmpty Star IconLike Cooking Light on FacebookFull Star IconShapePage 1 Copy 3Page 1 Copy 2Grid IconHalf Star IconFollow Cooking Light on InstagramList IconMenu IconPrintSearch IconSpeech BubbleFollow Cooking Light on SnapchatFollow Cooking Light on TwitterWatch Cooking Light on YouTubeplay-iconWatch Cooking Light on Youtube

Seafood Fettuccine

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

Ingredients

  • 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

Nutrition 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

How to Make It

  1. 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.

  2. 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.

Cook's Notes

The sauce is like a traditional alfredo, with no flour or other thickener. Don't worry if it looks thin. It's the perfect consistency for coating the pasta. Pat the shrimp and scallops dry before cooking with paper towels so they don't dilute the sauce.