Four-Seafood Fettuccine Recipe

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"Here's an easy entree that tastes like you spent hours in the kitchen," says Jeri Dobrowski of Beach, North Dakota.

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Four-Seafood Fettuccine Recipe
  • Prep/Total Time: 30 min.
  • Yield: 6 Servings
    •
10 20 30

Ingredients

  • 12 ounces fettuccine
  • 2 garlic cloves, minced
  • 3 tablespoons butter
  • 3 tablespoons all-purpose flour
  • 1 cup milk
  • 1 can (12 ounces) evaporated milk
  • 1 cup crabmeat, drained, flaked and cartilage removed
  • 1 cup cooked or canned lobster, drained and chopped
  • 1 can (6-1/2 ounces) chopped clams, drained
  • 1 can (4 ounces) tiny shrimp, rinsed and drained
  • 1/2 cup shredded parmesan cheese
  • 1 tablespoon minced fresh parsley
  • 1/4 teaspoon pepper

Directions

  • Cook fettuccine according to package directions.
  • Meanwhile, in a large saucepan, saute garlic in butter. Stir in flour until blended. Gradually add milk and evaporated milk. Bring to a boil; cook and stir for 2 minutes or thickened. Add the crab, lobster, clams, shrimp, Parmesan cheese, parsley and pepper; heat through. Drain fettuccine; top with seafood mixture. Yield: 6 servings.

Originally published as Four-Seafood Fettuccine in Taste of Home December/January 2000, p18

Full-Bodied White Wine

Enjoy this recipe with a full-bodied white wine such as Chardonnay or Viognier.

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