Seafood Fettuccine Alfredo

  • 4 ounces uncooked fettuccine
  • 1/4 pound uncooked Panamei medium shrimp
  • 1/4 pound Panamei 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
  • 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

Cook the fettuccine according to the package’s directions. Meanwhile, in a large skillet, sauté the shrimp and scallops in 1 tablespoon of oil for 3-5 minutes, or until the shrimp turns pink and the scallops are opaque. Remove and keep warm.

In the same skillet, sauté the shallot in the remaining oil until tender. Add garlic; cook 1 minute longer. Stir in broth and wine and bring to a boil. Reduce heat to simmer, uncovered, for 6-8 minutes or until almost all of the liquid has evaporated.

Stir in cream and cook, uncovered, over medium heat for 5 minutes, until
thickened. Drain fettuccine; stir into cream sauce. Add shrimp, scallops and cheese and toss together. Sprinkle with parsley.

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