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 towl. 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.

Recipe from the kitchen of Debbie Macomber.


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