Shrimp & Scallop Fettuccine Alfredo

Taste of Home. We all know seafood is expensive. When I saw that sea scallops were on sale, I snatched 'em up! And, this recipe only calls for 1/4 of a pound, so it's not too hard on your wallet. I added a full pound of shrimp and about 8 ounces of fettuccine. Take note of the alfredo part of this recipe. I will never again use store-bought alfredo! This sauce is super easy and tastes like the real deal. YUM! Serve with some crusty garlic bread.

4 ounces uncooked fettuccine (I used 8 ounces)
1/4 pound uncooked medium shrimp, peeled and deveined (I used 1 pound)
1/4 pound sea scallops, halved
2 tablespoons olive oil, divided
1 small shallot, chopped (or 1/4 of an onion)
1 garlic clove, minced
1/4 cup chicken broth
1/4 cup white wine or additional chicken broth
1 cup heavy whipping cream or half-and-half cream
1/2 cup grated Parmesan cheese
1 Roma tomato, diced
2 tablespoons minced fresh parsley

Cook the fettuccine according to package directions. Meanwhile, in a large skillet, saute shrimp and scallops in 1 tablespoon oil for 3-5 minutes or until shrimp turn pink and scallops are opaque. Remove and keep warm.

In the same skillet, saute shallot in remaining oil until tender. Add garlic; cook 1 minute longer. Stir in broth and wine. Bring to a boil. Reduce heat; simmer, uncovered, for 6-8 minutes or until most of the liquid has evaporated. Stir in cream; cook, uncovered, over medium heat for 5 minutes or until thickened.

Drain fettuccine; stir into cream sauce. Add shrimp, scallops and cheese; toss to coat. Sprinkle with tomato and parsley. Yield: 2 servings (makes more with the added shrimp and pasta)


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