Seafood Fettuccine
A seafood version of alfredo pasta!
Recipe Summary Seafood Fettuccine
This is a basic alfredo sauce, but with less fat and calories than most. Use your favorite seafood or chicken - both work very well with this recipe.
Ingredients | Pasta Recipes With Shrimp And Scallops1 (16 ounce) package dry fettuccine noodles1 ½ tablespoons butter or margarine1 cup chopped green onions4 garlic cloves, peeled and minced1 pound medium shrimp - peeled and deveined1 pound sea scallops2 cups half-and-half cream1 cup freshly grated Parmesan cheesesalt and pepper to taste2 tablespoons cornstarch (Optional)DirectionsBring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain.Melt butter in a large, non-stick skillet over medium-high heat. Stir in onions and garlic, and cook for 1 minute. Add shrimp and scallops, stirring to combine, and cook 3 minutes more. Reduce heat to medium-low.Pour half-and-half, salt, and pepper into the pan and bring to a simmer, stirring constantly. Do not boil. Gradually sprinkle 1/2 cup Parmesan cheese over seafood mixture and continue stirring another minute. Remove from heat.Toss cooked pasta into the pan, coating thoroughly. Sprinkle with remaining Parmesan cheese, and serve.If the sauce is too thin for your liking, add a bit of cornstarch until it is the right consistency for you. If using frozen seafood, be sure to thaw and drain it completely before adding to the skillet to prevent the excess water from diluting the sauce.Info | Pasta Recipes With Shrimp And Scallopsprep:
15 mins
cook:
20 mins
total:
35 mins
Servings:
8
Yield:
8 servings
TAG : Seafood FettuccineSeafood, Shellfish, Scallops,
