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

Seafood Fettuccine Alfredo Recipe

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4.5 10 16
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I like 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. —Jimmy Spellings, Oakland, Tennessee
TOTAL TIME: Prep/Total Time: 30 min.
MAKES:2 servings
Quick Contest Winning Test Kitchen Approved
TOTAL TIME: Prep/Total Time: 30 min.
MAKES: 2 servings


  • 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.


  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

Full-Bodied White Wine

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

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Reviewed Jan. 17, 2016

"Great recipe! Just the right balance. Made it for dinner tonight and husband loved it too. Followed recipe exactly and used fettuccini from the fridge aisle which made it extra special. Thanks for the recipe!"

Reviewed Jun. 4, 2015

"Since I live at the shore when I saw this I wondered what a guy from the middle of the country knows about seafood. I did go to college where the man lives so I thought what the heck, give it a shot.

Tonight I'm making it for about the 10th time...few modifications, but its a winner."

Reviewed Feb. 17, 2015

"What kind of white wine do you suggest to cook with for this recipe?"

Reviewed Dec. 31, 2014

"I made this for our New Year's Eve dinner tonight. I thought it was delicious!!! I paired it with a lovely salad and homemade bread sticks. I will make this again."

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!"

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