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

Seafood Pasta Alfredo Recipe

Publisher Photo
“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
TOTAL TIME: Prep/Total Time: 30 min.
MAKES:6 servings
TOTAL TIME: Prep/Total Time: 30 min.
MAKES: 6 servings

Ingredients

  • 8 ounces uncooked linguine
  • 1 small zucchini, quartered and sliced
  • 1 cup julienned carrots
  • 1 small onion, chopped
  • 1 tablespoon olive oil
  • 1 garlic clove, minced
  • Dash crushed red pepper flakes
  • 1 cup heavy whipping cream
  • 1/2 cup grated Parmesan cheese
  • 2 tablespoons butter
  • 1/2 teaspoon salt
  • 1/8 teaspoon pepper
  • 1 pound cooked medium shrimp, peeled and deveined
  • 2 plum tomatoes, chopped
  • 1 can (6 ounces) crab, drained
  • 4 ounces imitation crabmeat, chopped
  • 3 green onions, sliced

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.

Directions

  1. Cook linguine according to package directions. Meanwhile, in a large skillet, saute the zucchini, carrots and onion in oil until crisp-tender. Add garlic and pepper flakes; cook 1 minute longer. Stir in the cream, cheese, butter, salt and pepper.
  2. Bring to a gentle boil; cook for 1-2 minutes or until slightly thickened. Add the shrimp, tomatoes, crabmeat and green onions. Drain linguine; toss with shrimp mixture. Yield: 6 servings.
Originally published as Seafood Pasta Alfredo in Simple & Delicious October/November 2010, p33

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.

Reviews for Seafood Pasta Alfredo

AVERAGE RATING
   (4)
RATING DISTRIBUTION
5 Star
 (1)
4 Star
 (2)
3 Star
 (0)
2 Star
 (0)
1 Star
 (1)
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MY REVIEW
Reviewed Feb. 12, 2013

I, too, used half and half. I also replaced 1 tbsp of butter with margarine and added two tbsp of flour. Turned out great.

MY REVIEW
Reviewed Aug. 6, 2011

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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