Scallops Fettuccine Alfredo

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#76958

Creamy fettuccine alfredo is always a winner, but have you tried it with seafood? Bay scallops and vegetables turn this dish into something special.

serves/makes:

ready in:
under 30 minutes

2 reviews

ingredients

1 pound fettuccine, linguine or angel hair pasta
1 pound bay scallops
1 package frozen peas
1/2 package fresh mushrooms, sliced
OR
1 can mushrooms, drained
1 medium onion, chopped
2 stalks celery, sliced crosswise
1/4 cup cornstarch or flour
4 tablespoons butter or margarine
1/2 cup dry white wine, if desired
2 cups milk or cream
1 cup grated Parmesan cheese

directions

Cook and drain pasta. In a large skillet saute mushrooms in 1/2 of the 1/2 stick of butter for about 2 minutes. Add onions and celery and saute until barely clear, about 1 minute. Remove veggies from skillet and set aside.

Melt remaining butter. Whisk flour in quickly to make a roux on medium-low heat. Whisk wine into skillet, if desired and cook for 2 minutes. Whisk in milk gradually. Whisk in grated parmesan. Add salt and pepper to taste. Stir in peas and scallops and cook for 5 minutes. Add veggies back to skillet. Add fettucini noodles to skillet and toss lightly with tongs or plate the noodles and pour sauce over top. Serve with garlic bread and a nice Caesar salad.

added by

MarisolFranco

nutrition data

874 calories, 24 grams fat, 108 grams carbohydrates, 48 grams protein per serving.

reviews & comments

Pastamama REVIEW:
October 12, 2010

I sauteed garlic and mushrooms with the onions and added a little nutmeg with the salt and pepper. Yum.
Natashacting REVIEW:
June 11, 2010

The recipe came out very bland...it was missing something.

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