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Seafood Fettuccine Alfredo Recipe

Seafood Fettuccine Alfredo Recipe

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. YIELD: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

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.

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.

Reviews for Seafood Fettuccine Alfredo

Sort By :
MY REVIEW
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!"

MY REVIEW
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."

MY REVIEW
Reviewed Feb. 17, 2015

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

MY REVIEW
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."

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"

MY REVIEW
Reviewed Jan. 6, 2011

"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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Wine Pairings

Full-Bodied White Wine

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