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.

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Ingredients

8
Original recipe yields 8 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.

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.

Nutrition Facts

496.8 calories; protein 37.7g 76% DV; carbohydrates 52.7g 17% DV; fat 14.3g 22% DV; cholesterol 157.6mg 53% DV; sodium 750.5mg 30% DV. Full Nutrition

Reviews (197)

Read More Reviews

Most helpful positive review

Rating: 5 stars
06/03/2006
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! Read More
(85)

Most helpful critical review

Rating: 2 stars
11/25/2006
I followed the recipe exactly and I haved to say I am disappointed. It was very bland and even with the 2 tbsp cornstarch it just doesn't get creamy at all. I won't make it again. Read More
(3)
246 Ratings
  • 5 star values: 172
  • 4 star values: 59
  • 3 star values: 12
  • 2 star values: 2
  • 1 star values: 1
Rating: 5 stars
06/03/2006
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! Read More
(85)
Rating: 5 stars
01/07/2006
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 Read More
(68)
Rating: 5 stars
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. Read More
(66)
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Rating: 4 stars
11/11/2006
This is the perfect "basic" sauce to build upon. Since moving west from New England I've been on a quest for culinary zest. I added the following ingredients giving the dish a bigger personality and a good kick: white wine sauteed onions chopped and seeded tomato crushed red pepper garlic pepper fresh chopped basil and spicy oregano from my garden. Hoo Hah! It was a big hit. Read More
(40)
Rating: 5 stars
09/23/2007
OH MY GOSH!!!!! This was outstanding. The only things we changed per other reviewers was a 1/2 cup wine and some sliced mushrooms with the onions and garlic (maybe one or two more cloves of garlic) everything else the same soooooooooooo good thank you for a wonderful recipe! Read More
(23)
Rating: 5 stars
07/27/2005
This is an amazing recipe!!! We loved it the consistency and flavor were perfect. We will definately be having this again. NOTE use fresh grated parmesan....it makes all the difference. Read More
(12)
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Rating: 4 stars
02/22/2011
This was pretty good but it required quite of bit of salt to pull out the flavor. The sauce was very thin like pouring milk over cereal. After re-reading I see there is a footnote that says to add cornstarch to thicken. If I had it to do over I would just use cream instead of half n half and not worry about the sauce being too thick or thin. Plus cream provides a much richer flavor. Read More
(11)
Rating: 5 stars
07/09/2006
I used the same amount of sauce for a serving of 4 and used shrimp only. This is an excellent recipe and so fast and easy. Read More
(10)
Rating: 5 stars
04/20/2006
This sauce was awesome!! I wish I had made a little extra.. I added more parmasean cheese.. I dint care for the scallops they give it a kinda fishy taste.. Next time I will make with Shrimp and chicken Loved it very easy!! I will make this agian and agian.. Just as good as Red Lobster!! Read More
(10)
Rating: 2 stars
11/25/2006
I followed the recipe exactly and I haved to say I am disappointed. It was very bland and even with the 2 tbsp cornstarch it just doesn't get creamy at all. I won't make it again. Read More
(3)