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    You are in: Home / Recipes / Seafood Fettuccini Alfredo Recipe
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    Seafood Fettuccini Alfredo

    Seafood Fettuccini Alfredo. Photo by Chef Petunia

    1/1 Photo of Seafood Fettuccini Alfredo

    Total Time:

    Prep Time:

    Cook Time:

    30 mins

    10 mins

    20 mins

    Chef Petunia's Note:

    I found this recipe recently at Taste of Home. I had a few changes that accommodate what I had in my refrigerator and pantry. I made the recipe as written but added some fresh steamed broccoli, half of a red bell pepper and a Hungarian hot pepper. I also used thick spaghetti as that is what I had on hand. If you don't want to use wine, use all chicken broth.

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    Units: US | Metric


    1. 1
      Cook the fettuccine according to package directions.
    2. 2
      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.
    3. 3
      In the same skillet, saute shallot in remaining oil until tender. Add.
    4. 4
      garlic; cook 1 minute longer. Stir in broth and wine. Bring to a.
    5. 5
      boil. Reduce heat; simmer, uncovered, for 6-8 minutes or until most.
    6. 6
      of the liquid has evaporated. Stir in cream; cook, uncovered, over.
    7. 7
      medium heat for 5 minutes or until thickened.
    8. 8
      Drain fettuccine; stir into cream sauce. Add shrimp, scallops and.
    9. 9
      cheese; toss to coat. Sprinkle with tomato and parsley.

    Ratings & Reviews:


    Nutritional Facts for Seafood Fettuccini Alfredo

    Serving Size: 1 (430 g)

    Servings Per Recipe: 2

    Amount Per Serving
    % Daily Value
    Calories 977.8
    Calories from Fat 615
    Total Fat 68.3 g
    Saturated Fat 34.4 g
    Cholesterol 318.0 mg
    Sodium 1083.0 mg
    Total Carbohydrate 50.9 g
    Dietary Fiber 2.4 g
    Sugars 2.6 g
    Protein 35.9 g

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