Alfredo Seafood Fettuccine Recipes

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ALFREDO SEAFOOD FETTUCCINE



Alfredo Seafood Fettuccine image

This rich and creamy pasta dish with three types of seafood comes together in moments. "When I serve this entree to guests, friends say I shouldn't have worked so hard," says Renae Rossow of Union, Kentucky. "I never tell them what a breeze it is to assemble."

Provided by Taste of Home

Categories     Dinner

Time 20m

Yield 4 servings.

Number Of Ingredients 7

8 ounces uncooked fettuccine
1 envelope Alfredo sauce mix
1 package (8 ounces) imitation crabmeat
6 ounces bay scallops
6 ounces uncooked medium shrimp, peeled and deveined
1 tablespoon plus 1-1/2 teaspoons butter
1/8 to 1/4 teaspoon garlic powder

Steps:

  • Cook fettuccine according to package directions. Meanwhile, prepare Alfredo sauce according to package directions. , In a large skillet, saute the crab, scallops and shrimp in butter for 2-3 minutes or until scallops are opaque and shrimp turn pink. Stir into Alfredo sauce. Season with garlic powder. Cook and stir for 5-6 minutes or until thickened. Drain fettuccine; top with seafood mixture.

Nutrition Facts :

SEAFOOD FETTUCCINE ALFREDO



Seafood Fettuccine Alfredo image

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

Provided by Taste of Home

Categories     Dinner

Time 30m

Yield 2 servings.

Number Of Ingredients 12

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

Steps:

  • 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. , 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. , Drain fettuccine; stir into cream sauce. Add shrimp, scallops and cheese; toss to coat. Sprinkle with tomato and parsley.

Nutrition Facts : Calories 702 calories, Fat 34g fat (14g saturated fat), Cholesterol 179mg cholesterol, Sodium 728mg sodium, Carbohydrate 53g carbohydrate (10g sugars, Fiber 3g fiber), Protein 40g protein.

SHRIMP FETTUCCINE ALFREDO



Shrimp Fettuccine Alfredo image

This take on a classic Italian-American recipe is super easy to make. Slightly reducing the cream and adding a hefty dose of cheese means you don't have to use flour to thicken the sauce.

Provided by Food Network Kitchen

Categories     main-dish

Time 25m

Yield 4 servings

Number Of Ingredients 9

Kosher salt
12 ounces fettuccine
Olive oil, for tossing
3/4 pound large shrimp (about 16), peeled and deveined, tails removed
Freshly ground black pepper
1 stick (8 tablespoons) unsalted butter
2 cups heavy cream
2 pinches freshly grated nutmeg
1 1/2 cups freshly grated Parmigiano-Reggiano cheese

Steps:

  • Bring a large pot of water to a boil, and salt generously. Add the pasta, and boil according to package directions until al dente, tender but still slightly firm. Strain, and toss with a splash of oil.
  • Meanwhile, arrange the shrimp in a single layer on a large pie pan or paper plate, and pat them with a paper towel until completely dry. Season with salt and pepper.
  • Heat a large skillet over medium heat, and add 2 tablespoons of the butter. When the butter melts, raise the heat to medium-high, and invert the plate of shrimp over the skillet so the shrimp fall into the pan all at once. Cook the shrimp, without moving them, until the underside is pink, 1 to 2 minutes. Flip the shrimp, and cook until fully pink and cooked through, about 2 minutes more. Transfer the shrimp to a bowl.
  • Reduce the heat to medium, and add the remaining 6 tablespoons butter. Scrape the bottom of the skillet with a wooden spoon to release any browned bits. When the butter has mostly melted, whisk in the cream and nutmeg and bring to a simmer, then cook for 2 minutes. Lower the heat to keep the sauce warm.
  • Whisk the Parmigiano-Reggiano into the sauce. Add the shrimp and cooked pasta, and toss well. Season with salt and pepper. Serve hot in heated bowls.

SEAFOOD FETTUCCINE ALFREDO SUPREME



Seafood Fettuccine Alfredo Supreme image

Make and share this Seafood Fettuccine Alfredo Supreme recipe from Food.com.

Provided by Susan Scovill

Categories     No Shell Fish

Time 45m

Yield 4-6 serving(s)

Number Of Ingredients 13

2 chicken bouillon cubes
1 cup water
1 cup butter
1 cup all-purpose flour
2 cups heavy cream
1 cup parmesan cheese, fresh-grated
2 garlic cloves, roasted
white pepper, fresh-grated
black pepper, fresh-grated
1/8 cup scallops
1/8 cup chopped tiger shrimp (but chunky)
1/8 cup calamari (sliced to spiral)
1 1/2-1 3/4 lbs fettuccine (regular and spinach)

Steps:

  • Dissolve bouillon in warm water; set aside.
  • Start pasta.
  • Melt butter over low heat.
  • Add peppers to taste and roasted garlic when butter has melted.
  • Do not allow garlic to brown more.
  • Gradually stir in flour.
  • While stirring, gradually add cream until blended.
  • Blend in bouillon.
  • Continue stirring on medium heat until thickened.
  • Add parmesan.
  • 5 minutes before pasta is ready, slowly add prawns, calamari and then the scallops to sauce.
  • Stir until prawns are pink and calamari spirals.
  • Serve over hot fettuccine,lightly sprinkled with parmesan and garnish with parsley and a twisted slice of lemon.

SEAFOOD ALFREDO



Seafood Alfredo image

Provided by Robert Irvine : Food Network

Categories     main-dish

Time 1h

Yield 6 servings

Number Of Ingredients 17

4 tablespoons butter
2 ounces all-purpose flour
4 cups whole milk
Kosher Salt
White pepper
1 cup grated Parmesan
12 ounces lump crabmeat
30 large shrimp (21/25 count), peeled and deveined
Kosher salt and freshly ground black pepper
2 tablespoons grapeseed oil
3 cloves garlic, sliced
3 pounds (cooked weight) cooked fettuccine
1 tablespoon lemon juice
1/4 cup chicken stock
1/2 cup heavy cream
3 large egg yolks
2 tablespoons chopped chives

Steps:

  • For the bechamel sauce: Melt the butter in a saucepan. Whisk in the flour and cook for 2 to 3 minutes, stirring constantly. Slowly whisk in the milk. Simmer for 20 minutes, stirring frequently to avoid burning. Season with salt and white pepper, then strain through a chinois and hold for later use.
  • For the seafood alfredo pasta: Bring a large pot of water to a boil to reheat the cooked pasta. In a saute pan or small saucepan, heat the bechamel sauce to a simmer. Add the Parmesan and stir to melt the cheese. Add the crabmeat and toss to warm.
  • Sprinkle the shrimp with salt and pepper. Heat a large saute pan over high heat. Add the grapeseed oil and then the shrimp to the pan. Cook for 1 to 2 minutes, then flip the shrimp and finish cooking, another 1 to 2 minutes. Remove the shrimp, leaving the oil in the pan. Hold the shrimp for plating.
  • Add the sliced garlic to the shrimp pan and saute until it just begins to brown around the edges. While the garlic is cooking reheat the pasta in the boiling water, about 1 minute. Strain the pasta, add it to the pan with the garlic and toss.
  • Add the bechamel and crab to the pasta and toss. Add the lemon juice, Chicken stock and cream and sprinkle with salt and pepper. Add the egg yolks and toss to incorporate. Cook for 1 minute to help thicken the sauce. Add the shrimp and toss.
  • Divide the pasta and shrimp evenly between serving plates and garnish with chopped chives.

SEAFOOD FETTUCCINE



Seafood Fettuccine image

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.

Provided by LAQ1013

Categories     Seafood     Shellfish     Scallops

Time 35m

Yield 8

Number Of Ingredients 10

1 (16 ounce) package dry fettuccine noodles
1 ½ tablespoons butter or margarine
1 cup chopped green onions
4 garlic cloves, peeled and minced
1 pound medium shrimp - peeled and deveined
1 pound sea scallops
2 cups half-and-half cream
1 cup freshly grated Parmesan cheese
salt and pepper to taste
2 tablespoons cornstarch

Steps:

  • 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.
  • 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.
  • 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.
  • Toss cooked pasta into the pan, coating thoroughly. Sprinkle with remaining Parmesan cheese, and serve.

Nutrition Facts : Calories 496.8 calories, Carbohydrate 52.7 g, Cholesterol 157.6 mg, Fat 14.3 g, Fiber 2.9 g, Protein 37.7 g, SaturatedFat 7.8 g, Sodium 750.5 mg, Sugar 1.3 g

SHRIMP FETTUCCINE ALFREDO



Shrimp Fettuccine Alfredo image

This is a very simple recipe and it tastes divine! My sister and I were trying to come up with the perfect Alfredo recipe and we found it.

Provided by MAMATIFF

Categories     World Cuisine Recipes     European     Italian

Time 40m

Yield 6

Number Of Ingredients 8

1 pound fettuccini pasta
1 tablespoon butter
1 pound cooked shrimp - peeled and deveined
4 cloves garlic, minced
1 cup half-and-half
6 tablespoons grated Parmesan cheese
1 tablespoon chopped fresh parsley
salt to taste

Steps:

  • 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.
  • In a large skillet, cook and stir shrimp and garlic in the butter for about one minute. Pour in half and half; stir. Sprinkle Parmesan cheese in one tablespoon at a time, stirring constantly. After all Parmesan is added, mix in parsley and salt. Stir frequently making sure it does not boil. Sauce will take a while to thicken.
  • When sauce has thickened, combine with cooked pasta noodles; serve hot.

Nutrition Facts : Calories 440.2 calories, Carbohydrate 57.7 g, Cholesterol 172 mg, Fat 10.6 g, Fiber 2.6 g, Protein 29.2 g, SaturatedFat 5.6 g, Sodium 280.7 mg, Sugar 2.7 g

ALFREDO SEAFOOD FETTUCCINE RECIPE - (4.4/5)



Alfredo Seafood Fettuccine Recipe - (4.4/5) image

Provided by pamdabear3383

Number Of Ingredients 7

8 ounces uncooked fettuccine
1 envelope Alfredo sauce mix
1 package (8 ounces) imitation crabmeat
6 ounces bay scallops
6 ounces uncooked medium shrimp, peeled and deveined
1 tablespoon plus 1-1/2 teaspoons butter
1/8 to 1/4 teaspoon garlic powder

Steps:

  • 1. Cook fettuccine according to package directions. Meanwhile, prepare Alfredo sauce according to package directions. 2. In a large skillet, saute the crab, scallops and shrimp in butter for 2-3 minutes or until scallops are opaque and shrimp turn pink. Stir into Alfredo sauce. Season with garlic powder. Cook and stir for 5-6 minutes or until thickened. Drain fettuccine; top with seafood mixture.

SHRIMP FETTUCCINE ALFREDO



Shrimp Fettuccine Alfredo image

In this flavorful dish, you can adjust the amounts to suit your personal tastes...I happen to like garlic and Parmesan cheese. If you have any leftovers, you can add a little more milk and heat briefly in the microwave oven.

Provided by MMers

Categories     Cheese

Time 40m

Yield 2 serving(s)

Number Of Ingredients 11

3/4 lb medium raw shrimp or 3/4 lb shrimp, peeled
6 garlic cloves, peeled and cut in half
3 green onions, thinly sliced
3/4 cup freshly grated parmesan cheese
8 ounces fettuccine
1 tablespoon olive oil
1 tablespoon butter
1 cup whole milk
1 teaspoon cornstarch
seasoning salt
fresh ground pepper

Steps:

  • In large pot of boiling water, cook fettucini until it's al dente, about 10 minutes.
  • Drain well, and return to pot.
  • Mean while, whisk cornstarch into milk and set aside.
  • On medium heat, heat oil and butter in a large frying pan.
  • Cook garlic for about 5 minutes or until soft but not browned.
  • Mash soft garlic with the back of a fork.
  • Add peeled shrimp and onions.
  • Cook just until shrimp turns pink, about 1 1/2 minutes (shrimp will continue to cook as you add the rest of the ingredients).
  • Briefly stir milk mixture and pour into frying pan.
  • Cook, stirring constantly, until slightly thickened, about 2 minutes.
  • Pour mixture over fettucini.
  • Sprinkle with Parmesan cheese.
  • Add salt and pepper to taste.
  • Stir to combine.

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