Seafood Fettuccini Alfredo

Want more from Genius Kitchen?

Watch on your Apple TV, Roku, or Fire TV and your iOS, Fire, or Android device.

Learn More
“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.”

Ingredients Nutrition


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

Watch more

Join the Conversation

  • all
  • reviews
  • tweaks
  • q & a