Rating: 4.5 stars
26 Ratings
  • 1 star values: 1
  • 2 star values: 0
  • 3 star values: 2
  • 4 star values: 7
  • 5 star values: 16

This delicious seafood pasta features a homemade alfredo sauce and fresh shrimp, sea scallops, and crab.

Recipe by Cooking Light January 2002

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Credit: Becky Luigart-Stayner; Melanie J. Clarke; Food Kellie Gerber Kelley

Recipe Summary

Yield:
8 servings (serving size: 1 1/2 cups)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.

Chef'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.

Nutrition Facts

438 calories; calories from fat 30%; fat 14.8g; saturated fat 7.7g; mono fat 3.6g; poly fat 0.9g; protein 38.5g; carbohydrates 38g; fiber 2.2g; cholesterol 160mg; iron 3.4mg; sodium 747mg; calcium 257mg.
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