seafood fettuccine

[GregR]

So, I'm planning on making some seafood fettuccie, and surfing through old posts, and wines reccomended to me, the one I'm wondering about is a Barbara D'Alba. The dish uses shrimp, scallops and crab, in a creamy alfredo sauce but uses half and half, and quite a bit less butter. So is this a good wine to pair with the dish? or should I look for something else, and if this is a good choice (or a different wine that is) any specifics? thanks so much.
G.