Creamy Seafood Alfredo     

Creamy Seafood Alfredo

Seafood and a creamy Alfredo sauce are the perfect combination, especially when atop a mound of pasta. I just made this recipe this past week and it was so delicious I had to share!

This recipe is courtesy of Taste of Home


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


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

In the same skillet, sauté shallots 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. Yield: 2 servings.

Geauga News
Author: Geauga News