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Alfredo Seafood Fettuccine Recipe

Alfredo Seafood Fettuccine Recipe

This rich and creamy pasta dish with three types of seafood comes together in moments. “When I serve this entree to guests, friends say I shouldn’t have worked so hard,” says Renae Rossow of Union, Kentucky. “I never tell them what a breeze it is to assemble.”
TOTAL TIME: Prep/Total Time: 20 min. YIELD:4 servings

Ingredients

  • 8 ounces uncooked fettuccine
  • 1 envelope Alfredo sauce mix
  • 1 package (8 ounces) imitation crabmeat
  • 6 ounces bay scallops
  • 6 ounces uncooked medium shrimp, peeled and deveined
  • 1 tablespoon plus 1-1/2 teaspoons butter
  • 1/8 to 1/4 teaspoon garlic powder

Directions

  • 1. Cook fettuccine according to package directions. Meanwhile, prepare Alfredo sauce according to package directions.
  • 2. In a large skillet, saute the crab, scallops and shrimp in butter for 2-3 minutes or until scallops are opaque and shrimp turn pink. Stir into Alfredo sauce. Season with garlic powder. Cook and stir for 5-6 minutes or until thickened. Drain fettuccine; top with seafood mixture. Yield: 4 servings.

Reviews for Alfredo Seafood Fettuccine

Sort By :
MY REVIEW
Reviewed Mar. 7, 2014

"I used real crab, lobster and shrimp, I will be making it again."

MY REVIEW
Reviewed Dec. 31, 2013

"Add onion, garlic and Come-on! make your own Alfredo Sauce!!"

MY REVIEW
Reviewed Feb. 11, 2012

"This is a great recipe but would be fantastic with a few cloves of garlic."

MY REVIEW
Reviewed Nov. 23, 2011

"So easy and delicious"

MY REVIEW
Reviewed Oct. 27, 2011

"i used jar alfredo sauce instead of powder mix."

MY REVIEW
Reviewed Jul. 23, 2010

"I made this recipe and added Cajun seafood seasoning to it. It was great! Thank you for sharing the recipe!"

MY REVIEW
Reviewed Feb. 3, 2010

"I used the jar of alfredo sauce to save time."

MY REVIEW
Reviewed Oct. 2, 2009

"Hi

can't wait to try this recipe for the man in my life...if this doesn't get me the ring nothing will!"

MY REVIEW
Reviewed Aug. 23, 2008

"This dish was good but could have been better if it had more choices of seasonings."

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Wine Pairings

Full-Bodied White Wine

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