Seafood Fettuccine

Seafood Fettuccine

134
LAQ1013 0

"This is a basic alfredo sauce, but with less fat and calories than most. Use your favorite seafood or chicken - both work very well with this recipe."

Ingredients 35 m {{adjustedServings}} servings 497 cals

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 497 kcal
  • 25%
  • Fat:
  • 14.3 g
  • 22%
  • Carbs:
  • 52.7g
  • 17%
  • Protein:
  • 37.7 g
  • 75%
  • Cholesterol:
  • 158 mg
  • 53%
  • Sodium:
  • 751 mg
  • 30%

Based on a 2,000 calorie diet

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Directions

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  1. Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain.
  2. Melt butter in a large, non-stick skillet over medium-high heat. Stir in onions and garlic, and cook for 1 minute. Add shrimp and scallops, stirring to combine, and cook 3 minutes more. Reduce heat to medium-low.
  3. Pour half-and-half, salt, and pepper into the pan and bring to a simmer, stirring constantly. Do not boil. Gradually sprinkle 1/2 cup Parmesan cheese over seafood mixture and continue stirring another minute. Remove from heat.
  4. Toss cooked pasta into the pan, coating thoroughly. Sprinkle with remaining Parmesan cheese, and serve.
Tips & Tricks
Seafood Chowder

See how to make a low-fat chowder that’s creamy and full of flavor.

Homemade Fettuccine Pasta

Make homemade fettuccine with or without a pasta machine.

Footnotes

  • Note
  • If the sauce is too thin for your liking, add a bit of cornstarch until it is the right consistency for you. If using frozen seafood, be sure to thaw and drain it completely before adding to the skillet to prevent the excess water from diluting the sauce.
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Reviews 134

  1. 167 Ratings

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BDKE
6/2/2006

This was the best seafood pasta we've had in a long time! I did add a few things like fresh diced tomatoes and mushrooms as someone else had posted. I also used a shallot along with the green onions, added extra garlic and thickened sauce with cornstarch. I will never buy store-bought alfredo sauce again. Thanks for the fabulous recipe!

Mr.,and Mrs. Burns
1/6/2006

MMM, I really liked this recipe. I added Fresh chopped clams, tomatoes, and Portabella mushrooms. I also added a bit more Garlic, and used the corn starch. I Like my sause a bit thicker. I don't think you need quite a table spoon though. I will use a bit less next time, you can add some more if you still think it is to thin. I can't wait to have this recipe again, and the wife was in heaven with it. Goes great with some Garlic bread, and ceaser Salad. MMM A+++++

Joey R
12/12/2005

Delicious. Used 5 Tbsp butter, heavy cream in lieu of half-and-half, added snapper pieces and sea scallops with the green onion, added shrimp a couple minutes later. Steamed mussels on the side in wine and garlic, and added them on top of the finished dish.