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Jimmy Spellings of Oakland, Tennessee likes to serve this lovely pasta, featuring scallops and shrimp, with crusty Italian bread. Sprinkled with tomato and parsley, this dish looks as mouthwatering as it tastes.
This recipe is:
Contest Winning
Quick
Nutritional Facts 1-1/4 cups (prepared with reduced-sodium broth and half-and-half) equals 702 calories, 34 g fat (14 g saturated fat), 179 mg cholesterol, 728 mg sodium, 53 g carbohydrate, 3 g fiber, 40 g protein.
Originally published as Seafood Fettuccine Alfredo in Cooking for 2 Fall 2006, p33
Full-Bodied White Wine
Enjoy this recipe with a full-bodied white wine such as Chardonnay or Viognier.
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Reviewed on Feb. 23, 2012 by ojc0806
Made for Valentine's Day was a huge hit!
Reviewed on Jan. 03, 2012 by rose6281
I made this for New Years Eve, it was the best Alfredo we have ever had. I will definitely be making this again in the near future.
Reviewed on Feb. 25, 2011 by jicook13
My husband is so picky about alfredo sauce and he loved this recipe. I like the tomato with this dish
Reviewed on Jan. 06, 2011 by Swtbby
This was the best Seafood Fettuccine Alfredo I've ever had and I've eaten it a lot. I will definitely be making this again in the near future.
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© Reiman Media Group, LLC., 2012