Creamy Crab and Scallop Fettuccini

    30 minutes

    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.

    77 people made this

    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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    Reviews and Ratings
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    Reviews in English (53)


    This recipe was AWESOME. First for the ease and second for the taste. I would have given 5 stars but I added mushrooms, parsley, parmesan cheese, lemon juice & zest and crushed red pepper (my preference) because it was a bit bland. After adding my personal touch, it was absolutely fabulous! I will make this again and again! I served it with a marinated steak, salad and garlic bread.  -  22 Apr 2006  (Review from Allrecipes USA and Canada)


    This recipe was really quick and easy! I added basil, oregano, thyme, and parsley for a little spice. This is definitely a keeper  -  12 Oct 2001  (Review from Allrecipes USA and Canada)


    I used low fat cream of mushroom soup and 3 Tbs. of butter instead of 4 to make it lower in fat. It is even better when you add parmesan cheese to it. My husband aka: the pickiest eater in NY loved it!  -  12 Jan 2001  (Review from Allrecipes USA and Canada)