Seafood Fettuccini Alfredo

Name: Seafood Fettuccini Alfredo
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 2 serving(s)
Ingredients: 4 ounces fettuccine, uncooked; 1/4 lb medium raw shrimp, peeled and deveined; 1/4 lb 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 1/4 cup additional chicken broth; 1 cup heavy whipping cream or 1 cup half-and-half cream; 1/2 cup parmesan cheese, grated; 1 roma tomato, diced; 2 tablespoons fresh parsley, minced

Submitted by Chef Petunia

"I found this recipe recently at Taste of Home. I had a few changes that accommodate what I had in my refrigerator and pantry. I made the recipe as written but added some fresh steamed broccoli, half of a red bell pepper and a Hungarian hot pepper. I also used thick spaghetti as that is what I had on hand. If you don't want to use wine, use all chicken broth."

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photo by Chef Petunia

Ready In:: 30mins
Ingredients:: 12
Serves:: 2

ingredients

4 ounces fettuccine, uncooked
¹⁄₄ lb medium raw shrimp, peeled and deveined
¹⁄₄ lb 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 1/4 cup additional chicken broth
1 cup heavy whipping cream or 1 cup half-and-half cream
¹⁄₂ cup parmesan cheese, grated
1 roma tomato, diced
2 tablespoons fresh parsley, minced

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.

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RECIPE SUBMITTED BY

Chef Petunia

Meadville, PA

I love food and I love to cook. I enjoy trying new and different foods and ingredients, enjoy traveling, festivals that gear toward food or drink, camping and being with family & friends. I am a serious cookbook and recipe collector, love my felines and try to balance my life to live to it's fullest.

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