Seafood Fettuccine Alfredo
I like to serve this lovely pasta, featuring scallops and shrimp, with crusty Italian bread. Sprinkled with tomato and parsley, this dish looks as mouthwatering as it tastes. —Jimmy Spellings, Oakland, Tennessee
Ingredients
- 4 ounces uncooked fettuccine
- 1/4 pound uncooked medium shrimp, peeled and deveined
- 1/4 pound sea scallops, halved
- 2 tablespoons olive oil, divided
- 1 small shallot, chopped
- 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
Reviews
This had a good flavor - but the sauce did not thicken - and following the suggestion from another reviewer, I added lemon juice when browning the scallops - which made the sauce curdle. Not sure I would try again.
I had trouble with the scallops, could not get them browned without sticking. Other than that the recipe was fairly easy and flavor was good.
Restaurant Quality! Thank you, Jimmy! I did make a few small changes but the basic recipe and ingredients are the same. I doubled the recipe and tripled the amount of seafood. Cook the fettuccine; drain and set aside in the colander. In a large deep frying pan, saute the scallops and shrimp separately in the same pan as the cook tme is a little different; though both cook up quickly. So, 1st saute scallops in approx. 3 T. butter (add a little olive oil to prevent butter from burning), lots of garlic and 1-2 T. fresh lemon juice. I used about 4 teaspoons minced garlic from a jar. Saute scallops until translucent. Do not overcook or scallops shrink and get rubbery. Remove from pan and set aside. To same pan, add shrimp with more butter, garlic (can never have enough garlic) and lemon juice if needed. Saute shrimp until just pink. Do not overcook or shrimp will curl up and shrink. Remove shrimp and set aside with scallops; Now, add to the same pan with the remaining butter, garlic and lemon juice about 4-5 chopped scallion stems (had on hand). saute about 1-2 min until soft. Add wine and chicken broth. Bring to a boil and reduce to a simmer for about 6-10 min to reduce liquid a bit. Add half and half and cheese, simmer gently, stirring frequently for about 5-8 min until thickened. Add fettuccine, scallops and shrimp. Stir together. **I added about 2 cups of frozen broccoli florets which I microwaved in water until just tender but still bright green, about 2 minutes. **I assembled all the ingredients in a very large bowl as the frying pan was too small to assemble without spilling over the side. I had doubled the recipe and tripled the seafood amounts! I filled 2 8x8 disposable pans with the assembled Seafood Alfredo and brought one to my daughter and family with a salad and rolls as they are just moving into a new home. This would also fit in a 9x13 baking dish. Keep warm or reheat for about 10 mi. in a 350 oven. Of course can also be served from the frying pan. Yumm
Great recipe! Just the right balance. Made it for dinner tonight and husband loved it too. Followed recipe exactly and used fettuccini from the fridge aisle which made it extra special. Thanks for the recipe!
Since I live at the shore when I saw this I wondered what a guy from the middle of the country knows about seafood. I did go to college where the man lives so I thought what the heck, give it a shot.Tonight I'm making it for about the 10th time...few modifications, but its a winner.
What kind of white wine do you suggest to cook with for this recipe?
I made this for our New Year's Eve dinner tonight. I thought it was delicious!!! I paired it with a lovely salad and homemade bread sticks. I will make this again.
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We loved this. There was no need to add any thickening agent--The sauce was perfect. We doubled the recipe and found it just right for four people. The sauce is rich, but the tomatoes even that out--Delicious!
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