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Category: Pasta - Seafood
Prep Time: Cook Time: Total Time:
8 ounces uncooked fettuccine
1/2 pound uncooked medium shrimp, peeled and deveined
1/2 pound sea scallops, halved
4 oz. lobster (optional)
4 tablespoons olive oil, divided
4 oz. lobster (optional)
2 small shallots, chopped
2 garlic cloves, minced
Salt and pepper, to taste
1/2 cup chicken broth
1/2 cup white wine or additional chicken broth
1 cup heavy whipping cream or half-and-half cream
1 cup grated Parmesan cheese
2 Roma tomato, diced
4 tablespoons minced fresh parsley
Cook the fettuccine according to package directions. Meanwhile, in a large skillet, saute the seafood in 1 tablespoon oil for 3-5 minutes or until shrimp turn pink and scallops are opaque. Season with salt and pepper. Remove and keep warm.
In the same skillet, saute shallot and mushrooms 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. Serves 4
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SEAFOOD FETTUCCINE ALFREDO
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Category: Pasta - Seafood
Prep Time: Cook Time: Total Time:
8 ounces uncooked fettuccine
1/2 pound uncooked medium shrimp, peeled and deveined
1/2 pound sea scallops, halved
4 oz. lobster (optional)
4 tablespoons olive oil, divided
4 oz. lobster (optional)
2 small shallots, chopped
2 garlic cloves, minced
Salt and pepper, to taste
1/2 cup chicken broth
1/2 cup white wine or additional chicken broth
1 cup heavy whipping cream or half-and-half cream
1 cup grated Parmesan cheese
2 Roma tomato, diced
4 tablespoons minced fresh parsley
Cook the fettuccine according to package directions. Meanwhile, in a large skillet, saute the seafood in 1 tablespoon oil for 3-5 minutes or until shrimp turn pink and scallops are opaque. Season with salt and pepper. Remove and keep warm.
In the same skillet, saute shallot and mushrooms 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. Serves 4
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
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