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Shrimp And Scallop Fettuccine

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

ready in: under 30 minutes
serves/makes:   6
  

recipe id: 90657

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ingredients

1 pound white or green fettuccine
4 quarts boiling water
1 tablespoon vegetable oil
1 tablespoon salt
1/4 cup butter
1 pound medium shrimp, peeled and deveined
1 pound scallops
3 green onions, chopped
1 teaspoon seasoned salt
1/4 cup white wine
2 cups sour cream
black pepper
1/4 cup grated Parmesan cheese
1/4 cup chopped parsley

directions

In a Dutch oven, cook fettuccine in boiling water, with oil and salt, until al dente, about 5 to 7 minutes. Drain

In a large skillet, melt butter. Add shrimp, scallops, onion and seasoned salt. Saute until scallops turn white and shrimp turn pink, about 5 minutes.

Add white wine; deglaze pan. Stir sour cream into noodles; season with pepper. Toss in seafood mixture; mix well. turn out onto platter; sprinkle with Parmesan cheese and parsley.

added by

KitchenMagician

nutrition

Nutritional data has not been calculated yet.

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comments & reviews



number of 5 star votes on this recipe
133%
number of 4 star votes on this recipe
267%
number of 3 star votes on this recipe
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Registered Member at CDKitchen.com
Member since:
Aug 23, 2008





REVIEW: recipe rating
Really easy recipe to foolow, nice result...as with any fettucine recipe that is plated on a platter, this one is served well by a pre-heated platter...Iput mine into a 250 degree oven for 10 minutes....helped to keep the dish creamy. Tha fam raved!



Registered Member at CDKitchen.com
Member since:
Aug 23, 2008





REVIEW: recipe rating
Really easy recipe to foolow, nice result...as with any fettucine recipe that is plated on a platter, this one is served well by a pre-heated platter...Iput mine into a 250 degree oven for 10 minutes....helped to keep the dish creamy. Tha fam raved!



Guest at CDKitchen.com




REVIEW: recipe rating
This was well loved by four super critical "foodies." An excellent dish quick and convenient that looks like you spent a lot more time in the kitchen. Instead of parmesean, I used reggiano. The sour cream cools down the noodles quickly, so timing is everything when mixing all of the ingredients together. This is the new favorite.