Seafood Fettuccine

The sauce is like a traditional alfredo, with no flour or other thickener. Don't worry if it looks thin. It's the perfect consistency for coating the pasta. Pat the shrimp and scallops dry before cooking with paper towels so they don't dilute the sauce.

Yield: 8 servings (serving size: 1 1/2 cups)

Ingredients

• 1 1/2  tablespoons  butter
• 1  cup  chopped green onions
• 4  garlic cloves, minced
• 1  pound  medium shrimp, peeled
• 1  pound  sea scallops
• 2  cups  half-and-half
• 1/2  teaspoon  salt
• 1/4  teaspoon  black pepper
• 1/2  pound  lump crabmeat, shell pieces removed
• 3/4  cup  (3 ounces) grated fresh Parmesan cheese, divided
• 8  cups  hot cooked fettuccine (about 1 pound uncooked pasta)
• 1/4  cup  chopped fresh parsley

Preparation

Melt butter in a 12-inch nonstick skillet over medium-high heat. Add onions and garlic; sauté 1 minute or until tender. Add shrimp and scallops; sauté 3 minutes or until done. Reduce heat to medium-low.

Add half-and-half, salt, pepper, and crabmeat; cook 3 minutes or until thoroughly heated, stirring constantly (do not boil). Gradually sprinkle 1/2 cup cheese over seafood mixture, stirring constantly; cook 1 minute, stirring constantly. Remove from heat. Combine pasta and seafood mixture in a large bowl. Top each serving with 1 1/2 teaspoons cheese and 1 1/2 teaspoons parsley.

Nutritional Information

Calories:

438 (30% from fat)

Fat:

14.8g (sat 7.7g,mono 3.6g,poly 0.9g)

Protein:

38.5g

Carbohydrate:

38g

Fiber:

2.2g

Cholesterol:

160mg

Iron:

3.4mg

Sodium:

747mg

Calcium:

257mg