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Scallops Fettucini Alfredo

recipe at a glance
Rating: 4/5 4 stars
2 reviews

ready in: under 30 minutes
serves/makes:   4

recipe id: 76958
cook method: stovetop
Scallops Fettucini Alfredo Recipe
photo by: Natasha Borg Fumasoli
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1 pound fettucini, linguini or angel hair pasta
1 pound bay scallops
1 package frozen peas
1/2 package fresh mushrooms, sliced
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


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.

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874 calories, 24 grams fat, 108 grams carbohydrates, 48 grams protein per serving.
Show full nutritional data (including Weight Watcher's Points ®, cholesterol, sodium, vitamins, and diabetic exchanges)

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Guest at

REVIEW: 5 star recipe rating
I sauteed garlic and mushrooms with the onions and added a little nutmeg with the salt and pepper. Yum.

Registered Member at
Member since:
Jun 11, 2010

REVIEW: 2 star recipe rating
The recipe came out very was missing something.

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