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.

How to Make It

Step 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.

Step 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.

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.

Ratings & Reviews

Festive fettucini

stepheb
December 25, 2016
Made this dish for Christmas Eve dinner when my family traditional enjoyed the Feast of the 7 Fishes.  Since their was only 2 of us, I halved the recipe.  Flavors were terrific.  Sauce was a bit thin but I did add my cooked pasta to the sauce and it thickened a bit.  May decrease the half and half next time.

Seafood fettucini

kpowell143
October 30, 2016
It was a lot easier to make than i thought it would be. It turned out great, i just think it could use a little less meat or more noodles...

Yummy

tracydoran
May 12, 2016
Made this for dinner it was excellent. Thank you! This was my first time making a seafood pasta   : )

dshadd's Review

CLFan52
February 14, 2015
Phenomenal! Cream sauce that wasn't overly rich. My husband loved it! Followed another review recommending to finish the pasta in the sauce for a few extra minutes to thicken it up. Worked perfectly.

EICrabb's Review

EICrabb
February 12, 2015
I have made 100's of Cooking Light recipes and loved every one. This was a huge disappointment. Lots of fat and no flavor. Sauce was like soup. Would not recommend at all.

daneanp's Review

Roxona
January 18, 2014
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's Review

foodieforpeace
December 25, 2013
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.

Roxona's Review

77Dawn28
June 10, 2013
N/A

Stephspineapple's Review

pmarie
June 10, 2013
N/A

MadFox's Review

reneelynn
April 10, 2013
N/A