Fettuccine Alfredo with Garlic Shrimp and Scallops

  • 2 tablespoons olive oil
  • 5 garlic cloves, minced
  • 8 ounces bay scallops
  • 8 ounces frozen peeled and deveined large shrimp, thawed
  • salt and pepper, to taste
  • 12 ounces fettuccine or spaghetti
  • 6 tablespoons unsalted butter
  • 1 cup grated Parmesan cheese, plus more for sprinkling
  • 1/2 cup half-and-half


  1. Warm oil in a large heavy saucepan over medium heat. Add garlic; cook 30 seconds, stirring. pat scallops dry with paper towel. Add shrimp, scallops, salt and pepper to skillet and cook 5 minutes, stirring often. Remove from heat.
  2. Cook pasta according to package directions. Reserve 1/4 cup cooking water; drain pasta.
  3. Melt butter in a large saucepan over low heat. Add cooked pasta; toss with butter to coat. Stir in cheese, reserved cooking water, half-and-half, salt and pepper. Using tongs, transfer pasta to four serving plates. Pile shrimp and scallops atop pasta.

Variation: Sauté 4 cups of vegetables starting with those that take longer to cook (like carrots) before adding softer vegetables (like mushrooms). Set aside when vegetables are tender but still a bit crunchy. Consider using asparagus, broccoli, carrots, mushrooms, onions, etc.  Add the vegetables to the mixture when you add the meat. Could swap shrimp and scallops for sausage or chicken.

Recipe from the kitchen of Debbie Macomber.


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