Seafood Fettuccine Alfredo Recipe
Seafood Fettuccine Alfredo Recipe photo by Taste of Home

Seafood Fettuccine Alfredo Recipe

Publisher Photo
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.
TOTAL TIME: Prep/Total Time: 30 min.
MAKES:2 servings
TOTAL TIME: Prep/Total Time: 30 min.
MAKES: 2 servings

Ingredients

  • 4 ounces uncooked fettuccine
  • 1/4 pound uncooked medium shrimp, peeled and deveined
  • 1/4 pound sea scallops, halved
  • 2 tablespoons olive oil, divided
  • 1 small shallot, chopped
  • 1 garlic clove, minced
  • 1/4 cup chicken broth
  • 1/4 cup white wine or additional chicken broth
  • 1 cup heavy whipping cream or half-and-half cream
  • 1/2 cup grated Parmesan cheese
  • 1 Roma tomato, diced
  • 2 tablespoons minced fresh parsley

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.

Directions

  1. Cook the fettuccine according to package directions. Meanwhile, in a large skillet, saute shrimp and scallops in 1 tablespoon oil for 3-5 minutes or until shrimp turn pink and scallops are opaque. Remove and keep warm.
  2. In the same skillet, saute shallot in remaining oil until tender. Add garlic; cook 1 minute longer. Stir in broth and wine. Bring to a boil. Reduce heat; simmer, uncovered, for 6-8 minutes or until most of the liquid has evaporated. Stir in cream; cook, uncovered, over medium heat for 5 minutes or until thickened.
  3. Drain fettuccine; stir into cream sauce. Add shrimp, scallops and cheese; toss to coat. Sprinkle with tomato and parsley. Yield: 2 servings.
Originally published as Seafood Fettuccine Alfredo in Cooking for 2 Fall 2006, p33

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.

Full-Bodied White Wine

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

Reviews for Seafood Fettuccine Alfredo

AVERAGE RATING
   (12)
RATING DISTRIBUTION
5 Star
 (10)
4 Star
 (0)
3 Star
 (1)
2 Star
 (0)
1 Star
 (1)
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MY REVIEW
Reviewed Dec. 31, 2012

"We loved this. There was no need to add any thickening agent--The sauce was perfect. We doubled the recipe and found it just right for four people. The sauce is rich, but the tomatoes even that out--Delicious!"

MY REVIEW
Reviewed Jul. 18, 2012

"This was delicious. One of my sons is a self-proclaimed food critic. He ate three helpings of this dish. I did add a little cornstarch & cold water to thicken up the sauce. I also added a little more Parmesan cheese than was called for."

MY REVIEW
Reviewed Feb. 23, 2012

"Made for Valentine's Day was a huge hit!"

MY REVIEW
Reviewed Jan. 3, 2012

"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."

MY REVIEW
Reviewed Feb. 25, 2011

"My husband is so picky about alfredo sauce and he loved this recipe. I like the tomato with this dish"

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