Seafood Fettuccine

The next time you enjoy a plate of Fettuccine Alfredo, thank Alfredo Di Lelio who created this Italian classic for customers at his restaurant in Rome. Like many works of genius, Fettuccine Alfredo is remarkably simple: Make a sauce of butter, cream, Parmesan cheese, salt and pepper and mix with cooked fettuccine noodles.

Versions of this simple recipe are available in restaurants around the world. I have enjoyed Fettuccine Alfredo in many of them, and some versions were better than others, but I have never found one that I did not like–clearly not the observation of a gourmet but a statement of fact.

Here is a really simple way to make Fettuccine Alfredo with imitation seafood that we (and lots of friends) think tastes pretty good. A real chef might frown at this recipe, since the sauce ingredients are mixed directly with the pasta rather than being cooked separately and added to the noodles just before serving. A lazy cook like me, however, appreciates the fact that the way I make this dish takes less time and uses one less pan than the traditional method.

Since many versions of Fettuccine Alfredo were too rich for my tastes, I reduced the amount of butter and used half and half instead of whipping cream. We like the results and hope that you try it.


1/2 cup (1 stick) butter
1/4 tsp. salt
1/4 tsp. freshly ground black or white Pepper
2 cups half and half
1 cup freshly grated Parmesan cheese plus more to pass at table
12 ounce package Imitation crab or lobster
12 ounce package fettuccine


Bring the butter to room temperature. Put the water on to boil in a large pot for the fettuccine. Break or cut the seafood into bite size pieces and grate the cheese. If you like, this is a good time to make a simple garden salad or get the vegetables ready.

Warm the half and half in a measuring cup in the microwave. Cook the fettuccine just barely to al dente, following the directions on the package. Drain and return it to the pot and add the butter. Turn the heat to very low and stir the pasta to melt the butter and coat the noodles. Add the half and half and continue stirring.

Stir in the Parmesan cheese, add the imitation seafood pieces, salt and pepper and continue stirring for a minute to mix with the sauce and make certain everything is warm. If the sauce is too thick, add some milk or half and half. Check the seasoning and adjust if necessary.

Serve with a garden salad, crusty bread and butter and a light white wine. Steamed broccoli or green beans also go well as a vegetable with this dish. Pass the Parmesan grater so guests may add a little more cheese if they want.

It’s not fancy, but it’s good. And only one pot!

NOTE: It is vital that the Parmesan cheese be freshly grated. Period. The coarsely grated Parmesan sold in the refrigerated section of your local supermarket might be okay, but I have not tried it. Since we generally have imitation seafood in the freezer, I defrost it in the microwave while the pasta is cooking. Try to have it at or near room temperature when you add it to the noodles.

VARIATIONS: Use shrimp instead of or in addition to the imitation seafood.

4 thoughts on “Seafood Fettuccine”


    With reference of your article we have the pleasure to tell you the history of our grandfather Alfredo Di Lelio, who is the creator of “fettuccine all’Alfredo” in 1908 in restaurant run by his mother Angelina in Rome, Piazza Rosa (Piazza disappeared in 1910 following the construction of the Galleria Colonna / Sordi).
    Alfredo di Lelio opened the restaurant “Alfredo” in 1914 in a street in central Rome, after leaving the restaurant of his mother Angelina. In this local spread the fame, first to Rome and then in the world, of “fettuccine all’Alfredo”.
    In 1943, during the war, Di Lelio sold the restaurant to others outside his family.
    In 1950 Alfredo Di Lelio decided to reopen with his son Armando his restaurant in Piazza Augusto Imperatore n.30 “Il Vero Alfredo” (“Alfredo di Roma”), which is now managed by his nephews Alfredo and Ines, with the famous “gold cutlery”” (fork and spoon gold) donated in 1927 by two well-known American actors Mary Pickford and Douglas Fairbanks (in gratitude for the hospitality).
    See also the site of “Il Vero Alfredo” (in which there are also informations on franchising) .
    We must clarify that other restaurants “Alfredo” in Rome do not belong to the family tradition of “Il Vero Alfredo” in Rome.
    We inform that the restaurant “Il Vero Alfredo” is in the registry of “Historic Shops of Excellence” of the City of Rome Capitale.
    Best regards Alfredo e Ines Di Lelio


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