Creamy Crab and Scallop Fettuccini

    Creamy Crab and Scallop Fettuccini


    74 people made this

    A rich creamy white pasta sauce that is loaded with prawns, crab and scallops atop a bed of cooked fettuccine pasta. Seasoned with garlic and onion, it tastes great.

    Serves: 4 

    • 60g butter
    • 1 large onion, diced
    • 4 cloves garlic, minced
    • 1/4 cup plain flour
    • 2 cups (500ml) milk
    • 1 (420g) tin condensed cream of mushroom soup
    • 110g fresh prawns, peeled and deveined
    • 110g crab meat
    • 8 scallops, raw
    • 500g dry fettuccini

    Preparation:10min  ›  Cook:20min  ›  Ready in:30min 

    1. 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.
    2. In a large frying pan, melt butter then saute onions and garlic until onions are almost translucent.
    3. Stir in flour, coating all of the onions well. Gradually pour in milk, stirring constantly. Stir in mushroom soup and seafood.
    4. Cook for 10 minutes or until prawns are pink and scallops are opaque. Serve over pasta.

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