Shrimp And Scallop Pasta Alfredo Recipe
Shrimp and scallops sautéed in our uniquely blended sauce over a bed of pasta. Served with garlic bread.
Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Main Ingredients
Method
Cooking Instructions
- 1
Cook the Pasta
Bring a large pot of salted water to a boil. Add the fettuccine pasta and cook according to package instructions until al dente. Drain and set aside.
- 2
Sauté the Seafood
In a large skillet, heat olive oil and 2 tablespoons of butter over medium heat. Add the minced garlic and sauté for about 1 minute until fragrant. Add the shrimp and scallops, seasoning with salt and pepper. Cook until the shrimp are pink and the scallops are opaque, about 3-4 minutes. Remove from skillet and set aside.
- 3
Make the Alfredo Sauce
In the same skillet, melt the remaining 2 tablespoons of butter. Pour in the heavy cream and bring to a gentle simmer. Stir in the grated Parmesan cheese until melted and smooth. Season with salt and pepper to taste.
- 4
Combine Pasta and Sauce
Add the cooked fettuccine pasta to the Alfredo sauce, tossing to coat evenly. Add the sautéed shrimp and scallops back to the skillet, mixing well to combine all ingredients.
- 5
Serve
Plate the shrimp and scallop pasta Alfredo, garnishing with chopped parsley. Serve immediately with garlic bread on the side.
