Seafood Fettuccine

  • rharpole Posted: 01/28/09
    Worthy of a Special Occasion

    Excellent. It is appropriate for everyday meals or special occasion. Many times I substitute various types of seafood to whatever I have on hand and it's always delicious!

  • AnnaBellaBoom Posted: 09/21/09
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    Wow, this was sooo good. I cut the recipe down to two servings, used canned crab, a little extra cheese to thicken up the sauce, and added just a splash of white wine at the end, which really added depth of flavor. The only thing I didn't really like were the scallops, which were bland, but that might have because I had to use frozen. The parsley adds great flavor, too... not just a garnish. This dish had so much more flavor than I expected, and the sauce didn't weigh me down the way alfredo sometimes does.

  • carolfitz Posted: 12/11/09
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    Reduced for four, otherwise made to recipe using fresh fettuccine. When it came to combining the pasta & seafood, did it in two steps. First poured most of the liquid on the pasta & tossed to thoroughly coat. Then plated in individual bowls with the reserved seafood & sauce. Excellent. (Many have mentioned their sauce was too thin, so they added some thickening agent. Could have been due to the amount of liquid released by their fish. Ours turned out fine, but maybe consider using less half-and-half at first.)

  • najusms Posted: 01/29/09
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    I thought this was good but not great. My family really liked but I am not sure I would make it again.

  • stepheb Posted: 05/17/10
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    this recipe was good - but definitely seems like it could be improved with a little more flavor - maybe fresh vegetables of some sort?

  • kpowell143 Posted: 11/12/09
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    This recipe is simple and delicious!! I didn't have shrimp so I added extra crab. SO delicious! My husband and I ate the leftovers for lunch the next 2 days and it was still SO delicious! If you want to add some kick to it add some Tapatio or Sriracha. I'll definitely make this again!!

  • AdrienneandDave Posted: 03/02/11
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    This was amazing...and even more amazing because it's light! I usded land-o-lakes fat free half and half like people suggested. I used jumbo scallops and also a little more salt. The sauce was thin but it worked well and the flavor was amazing! I had it for lunch the next day and it was even better because the sauce thickened up and was veyr rich and creamy. This was so easy to make. The only downfall was that it was expensive to buy the crab and the jumbo scallops. I am wondering if it would be just as good with imitation crab and small sea scallops?

  • emilyadah Posted: 01/12/11
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    VERY GOOD and super easy to make! I didn't have scallops so I added crab meat instead. The pasta was delicious. I have now made twice. I preferred using angel hair rather than fettuccine.

  • reneelynn Posted: 01/05/09
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    Great taste, but the sauce is thin so I'll try the suggestions below to compensate next time. Exact timing of cooking was crucial. Too long and the garlic carmelizes and the seafood gets rubbery. Best to have everything else ready - including warm bread and wine poured, so you can pay close attention while preparing this one. It's great when it comes out perfect, and much less so when it doesn't.

  • dburge Posted: 07/29/09
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    This was well loved by my family. I think this recipe would have been fine made with just shrimp and scallops. The sauce was thinner than I expected, but it mixed well into the pasta. It works for a week day meal.

  • tracydoran Posted: 08/13/09
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    I have kept the magazine just so I would always have this recipe. This is absolutely my husbands favorite. I will be making it again tomorrow for my daughters birthday. I always add a little cornstarch, we prefer it just a bit thicker. We like angle hair pasta instead.

  • rstarrlemaitre Posted: 02/09/11
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    I really enjoyed this dish, especially the flavor from the crab and shrimp (not the scallops as much). The parsley gave such a nice bit of freshness, and I would recommend increasing the amount per serving, or perhaps adding some peas to sneak in a green veggie! The cream sauce was really rich without feeling heavy.

  • pmarie Posted: 04/23/12
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    Really delicious dish; definitely will make again. The recipe note to pat seafood until dry is key to not water the dish down too much. I also put the scallops in first at a slightly higher heat to get a little sear on them. This boosts their flavor a lot. I have also have prepared with 1" sliced asparagus spears which add to the flavor and makes a colorful presentation. Lots of fresh grated parmaggiano-reggiano adds a few more calories, but is so good. I don't adhere to the "no cheese with seafood" philosophy that some cooks preach.

  • JaydeMckie Posted: 04/04/12
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    Hi there, is there a subsitute for 'half and half"?

  • GrandmaKY Posted: 01/17/13
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    Louisville, KY

    THIS WAS DELICIOUS!!!! I used left over lobster and shrimp. I didn't add as much half and half since many said it was too soupy. Mine was fine with less half and half. I served it with a strawberry, avocado and spinach salad with a rasberry dressing. Yummy dinner.

  • daneanp Posted: 01/18/14
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    This is an elegant and slightly decadent dish. Best for special occasions or for guests. The sauce is thin, even after patting the shrimp and scallops dry, but very flavorful. Next time I will splurge for more premium cheese.

  • CLFan52 Posted: 12/25/13
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    I have made this for the past few Christmas Eves. Based on a reader comment and noticing the sauce adheres to the noodles well the second day, I made the sauce, added hot noodles to same pan...left it sit 10-15 minutes. Noodles absorbed some sauce, was not soupy. A very impressive, flavorful, fast and easy recipe. with asparagus spears and Cherries in the Snow dessert, it is my go to Christmas Eve dinner...no stress. Perfect results.

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