Seafood Fettuccine Alfredo

Name: Seafood Fettuccine Alfredo
Prep time: 30 min
Cook time: 30 min
Total time: 30 min
Yield: 2
Cuisine: Mediterranean, Italian, European
Ingredients: 59 milliliters white wine or additional chicken broth; 113 grams uncooked fettuccine; 2 Tbsps minced fresh parsley; 1 garlic clove, minced; 238 milliliters heavy whipping cream or half-and-half cream; 2 Tbsps olive oil, divided; 50 milliliters grated Parmesan cheese; 1 Roma tomato, diced; 113 grams sea scallops, halved; 1 small shallot, chopped; 113 grams uncooked medium shrimp, peeled and deveined

Seafood Fettuccine Alfredo might be a good recipe to expand your main course collection. One serving contains 959 calories, 38g of protein, and 67g of fat. This recipe serves 2. This recipe is typical of Mediterranean cuisine. A mixture of shallot, fettuccine, parsley, and a handful of other ingredients are all it takes to make this recipe so flavorful. From preparation to the plate, this recipe takes about 30 minutes.

Instructions

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.

Ingredients you will need

Fettuccine

Scallops

Shrimp

Cooking Oil

Equipment you will use

Frying Pan

Remove and keep warm.

In the same skillet, saute shallot in remaining oil until tender.

Ingredients you will need

Shallot

Cooking Oil

Equipment you will use

Frying Pan

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.

Ingredients you will need

Garlic

Broth

Cream

Wine

Drain fettuccine; stir into cream sauce.

Ingredients you will need

Cream Sauce

Fettuccine

Add shrimp, scallops and cheese; toss to coat.

Ingredients you will need

Scallops

Cheese

Shrimp

Sprinkle with tomato and parsley.

Ingredients you will need

Parsley

Tomato

Equipment

Frying Pan

Ingredients

Servings:

59milliliters

white wine or additional chicken broth 113grams

uncooked fettuccine 2Tbsps

minced fresh parsley 1

garlic clove, minced 238milliliters

heavy whipping cream or half-and-half cream 2Tbsps

olive oil, divided 50milliliters

grated Parmesan cheese 1

Roma tomato, diced 113grams

sea scallops, halved 1small

shallot, chopped 113grams

uncooked medium shrimp, peeled and deveined

Recommended wine: Pinot Grigio, Unoaked Chardonnay

Fettuccine Alfredo works really well with Pinot Grigio and Unoaked Chardonnay. Creamy, cheesy, buttery alfredo dishes can pair beautifully with an unoaked chardonnay or a pinot grigio. The Billecart-Salmon Blanc de Blancs Grand Cru with a 4.7 out of 5 star rating seems like a good match. It costs about 80 dollars per bottle.

Billecart-Salmon Blanc de Blancs Grand Cru

The fine mousse of delicate bubbles elegantly accompanies the glints of its gold color. A cuvée that will surprise you with its pure intensity of dry fruits aromas, almonds and fresh hazelnuts mixed with those of fruits of white flesh. The creamy sensation of the bubble associated to aromas of buttered brioche and mineral aromas. Persistent finish with a fresh and elegant sweetness.This great bottle will make a perfect marriage with caviar or fine oysters but also with grilled fish and seafood.