Seafood Alfredo
Ingredients
8 ounces uncooked fettuccine
1/2 pound uncooked medium shrimp, peeled and deveined
1/2 pound sea scallops, halved
4 tablespoons olive oil, divided
2 small shallot, chopped
2 garlic clove, minced
1/2 cup chicken broth
1/2 cup white wine or additional chicken broth
2 cup heavy whipping cream or half-and-half cream
1 cup grated Parmesan cheese
2 Roma tomato, diced
4 tablespoons minced fresh parsley
Instructions
Cook the fettuccine according to package directions.
Meanwhile, in a large skillet, sauté 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, sauté 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.
Notes
Trying this tonight, June 7, 2021.