Seafood Fettuccini Alfredo

(33)

107 comments
Servings: 2
READY IN
30mins
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.