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.
Ingredients
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)
Ingredients
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
Directions
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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