Shrimp & Scallop Fettuccini Recipe
Pasta with shrimp and scallops in a decadent housemade butternut squash alfredo sauce.
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Ingredients
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Pasta
Sauce
Seafood
Garnish
Method
Pasta
- 1
Cook the Fettuccini
In a large pot of boiling salted water, add the fettuccini pasta. Cook according to package instructions until al dente, usually about 8-10 minutes. Drain, reserving 1/2 cup of pasta water.
Sauce
- 2
Prepare the Butternut Squash
In a saucepan, add the cubed butternut squash and cover with water. Bring to a boil and cook until tender, about 15 minutes. Drain and let cool slightly.
- 3
Make the Alfredo Sauce
In a blender, combine the cooked butternut squash, heavy cream, Parmesan cheese, butter, minced garlic, nutmeg, salt, and black pepper. Blend until smooth and creamy. If the sauce is too thick, add reserved pasta water a little at a time until desired consistency is reached.
Seafood
- 4
Cook the Shrimp and Scallops
In a large skillet, heat olive oil over medium-high heat. Add the shrimp and scallops, season with salt and pepper, and cook until the shrimp are pink and the scallops are golden brown, about 3-4 minutes per side. Remove from heat.
Combine and Serve
- 5
Mix Everything Together
In a large mixing bowl, combine the cooked fettuccini with the butternut squash alfredo sauce, then gently fold in the cooked shrimp and scallops. Adjust seasoning if necessary.
- 6