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“My husband loves seafood, and I created this recipe one night with a little of this and a little of that. Luckily, I wrote it down because he asks for this dish often.”—Rebekah Beyer, Sabetha, Kansas
This recipe is:
Contest Winning
Quick
Nutritional Facts 1-1/2 cups equals 504 calories, 25 g fat (14 g saturated fat), 213 mg cholesterol, 672 mg sodium, 37 g carbohydrate, 3 g fiber, 32 g protein.
Originally published as Seafood Pasta Alfredo in Simple & Delicious October/November 2010, p33
Parmesan PointersWhen a recipe calls for shredded Parmesan cheese, use the cheese found in bags in the grocery store dairy section. Shredded Parmesan is often used in salads or soups where the shreds make a pretty garnish. If grated Parmesan is called for, use the finely grated cheese sold in containers with shaker/pourer tops. This type works well in lasagna and casseroles. (You can substitute either shredded or grated Parmesan in equal proportions in your favorite recipes.) If you decide to buy a chunk of Parmesan cheese and grate your own, be sure to use the finest section on your grating tool. You can also use a blender or food processor. Simply cut the cheese into 1-inch cubes and process 1 cup of cubes at a time on high until finely grated.
When a recipe calls for shredded Parmesan cheese, use the cheese found in bags in the grocery store dairy section. Shredded Parmesan is often used in salads or soups where the shreds make a pretty garnish. If grated Parmesan is called for, use the finely grated cheese sold in containers with shaker/pourer tops. This type works well in lasagna and casseroles. (You can substitute either shredded or grated Parmesan in equal proportions in your favorite recipes.) If you decide to buy a chunk of Parmesan cheese and grate your own, be sure to use the finest section on your grating tool. You can also use a blender or food processor. Simply cut the cheese into 1-inch cubes and process 1 cup of cubes at a time on high until finely grated.
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Reviewed on Feb. 12, 2013 by Carole22
I, too, used half and half. I also replaced 1 tbsp of butter with margarine and added two tbsp of flour. Turned out great.
Reviewed on Aug. 06, 2011 by HeatherAnnie
I made this recipe last night when my sister came to visit. The recipe was easy to follow and tasty! I substituted sea scallops for the crab and half and half for the cream. The sauce was a bit too thin so I needed to thicken the it with some cornstarch and half and half. Perhaps it would have been thicker with the heavy cream. My sister liked the meal so much she's going home with a copy of the recipe!
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