Fettuccine Alfredo with Garlic Shrimp and Scallops
Ingredients:
Directions:
Recipe from the kitchen of Debbie Macomber.
- 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
Directions:
- 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.
- Cook pasta according to package directions. Reserve 1/4 cup cooking water; drain pasta.
- 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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