FETTUCCINE ALFREDO WITH SCALLOPS AND PEAS
Is there such a thing as too much deliciousness all on one plate? We put the question to the test with this Fettuccine Alfredo with Scallops and Peas.
Provided by My Food and Family
Categories Recipes
Time 25m
Yield 4 servings
Number Of Ingredients 9
Steps:
- Heat oil in large skillet on medium-high heat. Add scallops; cook and stir 2 to 3 min. or until scallops are opaque. Remove from heat; place in large serving bowl. Gently stir in peas.
- Melt butter in small saucepan on low heat. Gradually add cream, stirring until well blended. Add Parmesan cheese; cook until completely melted, stirring constantly. Season with salt and pepper.
- Place pasta in large bowl. Add scallops, peas and sauce; mix lightly.
Nutrition Facts : Calories 500, Fat 25 g, SaturatedFat 12 g, TransFat 0 g, Cholesterol 90 mg, Sodium 930 mg, Carbohydrate 42 g, Fiber 4 g, Sugar 4 g, Protein 27 g
SEAFOOD FETTUCCINE ALFREDO
I like to serve this lovely pasta, featuring scallops and shrimp, with crusty Italian bread. Sprinkled with tomato and parsley, this dish looks as mouthwatering as it tastes. -Jimmy Spellings, Oakland, Tennessee
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 2 servings.
Number Of Ingredients 12
Steps:
- Cook the fettuccine according to package directions. Meanwhile, in a large skillet, saute shrimp and scallops in 1 tablespoon oil for 3-5 minutes or until shrimp turn pink and scallops are opaque. Remove and keep warm. , In the same skillet, saute shallot in remaining oil until tender. Add garlic; cook 1 minute longer. Stir in broth and wine. Bring to a boil. Reduce heat; simmer, uncovered, for 6-8 minutes or until most of the liquid has evaporated. Stir in cream; cook, uncovered, over medium heat for 5 minutes or until thickened. , Drain fettuccine; stir into cream sauce. Add shrimp, scallops and cheese; toss to coat. Sprinkle with tomato and parsley.
Nutrition Facts : Calories 702 calories, Fat 34g fat (14g saturated fat), Cholesterol 179mg cholesterol, Sodium 728mg sodium, Carbohydrate 53g carbohydrate (10g sugars, Fiber 3g fiber), Protein 40g protein.
SCALLOPS ALFREDO
From BHG Cooking for Today Stir-Fries, this is a simple and satisfying dish.
Provided by Vicki Butts (lazyme)
Categories Seafood
Time 35m
Number Of Ingredients 12
Steps:
- 1. Thaw scallops, if frozen.
- 2. Cut any large scallops in half; set aside.
- 3. For sauce, in a small bowl stir together half and half, light cream, or milk; parsley; cornstarch; and pepper.
- 4. Set aside.
- 5. Pour cooking oil into a wok or large skillet. (Add more oil as necessary during cooking).
- 6. Preheat over medium-high heat.
- 7. Stir-fry garlic in hot oil for 15 seconds.
- 8. Add scallops to the hot wok.
- 9. Stir-fry about 2 minutes or till scallops turn opaque.
- 10. Push scallops from the center of the wok.
- 11. Stir sauce.
- 12. Add sauce to center of wok.
- 13. Cook and stir till thickened and bubbly.
- 14. Cook and stir 2 minutes more.
- 15. Add cooked fettuccine, tomato, and 1/2 cup Parmesan cheese. mg sodium, 496 mg potassium
- 16. Stir all ingredients together to coat with sauce.
- 17. Cook and stir for 1 to 2 minutes more or till heated through.
- 18. Serve immediately.
- 19. Sprinkle with additional Parmesan cheese and garnish with parsley sprigs, if desired.
- 20. Nutrition information per serving: 416 calories, 25 g protein, 40 g carbohydrate, 18 g fat (6 g saturated fat), 65 mg cholesterol, 341
SEAFOOD FETTUCCINE
Steps:
- Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain.
- Melt butter in a large, non-stick skillet over medium-high heat. Stir in onions and garlic, and cook for 1 minute. Add shrimp and scallops, stirring to combine, and cook 3 minutes more. Reduce heat to medium-low.
- Pour half-and-half, salt, and pepper into the pan and bring to a simmer, stirring constantly. Do not boil. Gradually sprinkle 1/2 cup Parmesan cheese over seafood mixture and continue stirring another minute. Remove from heat.
- Toss cooked pasta into the pan, coating thoroughly. Sprinkle with remaining Parmesan cheese, and serve.
Nutrition Facts : Calories 496.8 calories, Carbohydrate 52.7 g, Cholesterol 157.6 mg, Fat 14.3 g, Fiber 2.9 g, Protein 37.7 g, SaturatedFat 7.8 g, Sodium 750.5 mg, Sugar 1.3 g
ALFREDO SEAFOOD FETTUCCINE
This rich and creamy pasta dish with three types of seafood comes together in moments. "When I serve this entree to guests, friends say I shouldn't have worked so hard," says Renae Rossow of Union, Kentucky. "I never tell them what a breeze it is to assemble."
Provided by Taste of Home
Categories Dinner
Time 20m
Yield 4 servings.
Number Of Ingredients 7
Steps:
- Cook fettuccine according to package directions. Meanwhile, prepare Alfredo sauce according to package directions. , In a large skillet, saute the crab, scallops and shrimp in butter for 2-3 minutes or until scallops are opaque and shrimp turn pink. Stir into Alfredo sauce. Season with garlic powder. Cook and stir for 5-6 minutes or until thickened. Drain fettuccine; top with seafood mixture.
Nutrition Facts :
SCALLOPS ALFREDO
When Georgia Stott of New Glarus, Wisconsin went back to school while still working full-time, fast-fixing recipes became a "necessity of life," she recalls. Here, the self-described "hard-core recipe addict" shares a speedy seafood supper. TIP: "Try substituting other seafood or herbs to suit your tastes," she suggests.
Provided by Taste of Home
Categories Dinner
Time 15m
Yield 4 servings.
Number Of Ingredients 6
Steps:
- In a large skillet, saute the scallops, mushrooms and onions in butter for 4-6 minutes or until scallops are firm and opaque. Stir in Alfredo sauce. Cover and cook for 2-3 minutes or until heated through. Serve with pasta.
Nutrition Facts : Calories 220 calories, Fat 16g fat (8g saturated fat), Cholesterol 65mg cholesterol, Sodium 999mg sodium, Carbohydrate 10g carbohydrate (3g sugars, Fiber 1g fiber), Protein 12g protein.
SEAFOOD ALFREDO
Provided by Food Network
Categories main-dish
Time 2h5m
Yield 4 to 6 servings
Number Of Ingredients 16
Steps:
- For the roasted garlic: Preheat the oven to 350 degrees F. Using a basting brush, coat the garlic with the olive oil, place on a baking sheet, cover with aluminum foil and roast until the garlic lightly browns and softens to the touch, about 1 1/2 hours. Let cool, then roughly cut and set aside.
- For the sauce: In a large saute pan (12- to 14-inch nonstick preferred) on medium-high heat, add the roasted garlic, butter and onions and saute until the onions are translucent, about 2 minutes. Add the heavy cream, wine, clams, salt and pepper and bring to a boil. (Do not walk away as cream has a tendency to boil over.) As the cream starts to boil, adjust the flame to a lower setting to prevent it from boiling over. Simmer the sauce until more than half of the clams have opened; The sauce will have reduced and thickened by almost half. Add the crabmeat, scallops and shrimp and simmer until the shrimp starts to curl up and the scallops start to swell, about 1 1/2 minutes per side. Add the Romano, Parmesan and green onions. The sauce will immediately start to thicken. Simmer for just about 1 minute to incorporate the Romano and Parmesan cheeses. Remove from the flame and serve over your favorite pasta.
SCALLOPS ALFREDO
Make and share this Scallops Alfredo recipe from Food.com.
Provided by lazyme
Categories < 30 Mins
Time 18m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- Thaw scallops, if frozen.
- Cut any large scallops in half; set aside.
- For sauce, in a small bowl stir together half and half, light cream, or milk; parsley; cornstarch; and pepper.
- Set aside.
- Pour cooking oil into a wok or large skillet. (Add more oil as necessary during cooking).
- Preheat over medium-high heat.
- Stir-fry garlic in hot oil for 15 seconds.
- Add scallops to the hot wok.
- Stir-fry about 2 minutes or till scallops turn opaque.
- Push scallops from the center of the wok.
- Stir sauce.
- Add sauce to center of wok.
- Cook and stir till thickened and bubbly.
- Cook and stir 2 minutes more.
- Add cooked fettuccine, tomato, and 1/2 cup Parmesan cheese.
- Stir all ingredients together to coat with sauce.
- Cook and stir for 1 to 2 minutes more or till heated through.
- Serve immediately.
- Sprinkle with additional Parmesan cheese and garnish with parsley sprigs, if desired.
- Nutrition information per serving: 416 calories, 25 g protein, 40 g carbohydrate, 18 g fat (6 g saturated fat), 65 mg cholesterol, 341 mg sodium, 496 mg potassium.
Nutrition Facts : Calories 412.4, Fat 18, SaturatedFat 8.7, Cholesterol 101.4, Sodium 378.6, Carbohydrate 35.2, Fiber 0.7, Sugar 1.5, Protein 27.2
FETTUCCINE ALFREDO WITH GARLIC SHRIMP AND SCALLOPS
Wow! Good luck trying to eat one serving. This is the most delicious fettuccine ever. If you want leftovers, this probably isn't the dish for you. Recipe courtesy of Debbie Macomber's Cedar Cove Cookbook. YUM YUM!
Provided by AmyZoe
Categories One Dish Meal
Time 35m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- Warm oil in a large heavy saucepan over medium heat.
- Add garlic and 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.
- Cook pasta according to package directions.
- Reserve 1/4 cup cooking water and drain pasta.
- Melt butter in a large saucepan over low heat.
- Add cooked pasta and toss with butter to coat.
- Stir in cheese, reserved cooking water, half-and-half, salt, and pepper.
- Using tongs, transfer pasta to 4 serving plates.
- Pile shrimp and scallops atop pasta and garnish with parsley.
CREAMY BAY SCALLOP SPAGHETTI
This scallop and spaghetti dinner with a creamy sauce is fast and easy. I cook the scallops a bit longer than many chefs, but that's gives the dish more flavor and they're still tender and moist. I think you'll agree, the sherry sauce benefits significantly from the longer cook time.
Provided by Chef John
Categories Seafood Shellfish Scallops
Yield 4
Number Of Ingredients 13
Steps:
- Bring a large pot of lightly salted water to a boil. Cook spaghetti in the boiling water, stirring occasionally until tender yet firm to the bite, about 10 minutes or 1 minute less than directed on the package.
- Heat oil in a large skillet over high heat. When oil just starts to smoke, add scallops and move them into a single layer. Let sear on high for 60 seconds. Toss to turn. Add butter and stir scallops until butter melts. Stir in garlic. Add lemon zest and red pepper flakes. Stir in sherry and cook and stir until alcohol cooks off, about 1 minute. Pour in cream. When mixture begins to simmer, reduce heat to medium-low. Add salt, pepper, and lemon juice.
- Drain pasta. Transfer to skillet with scallops; bring to a simmer. Add half the parsley. Cook until pasta is heated through and tender, about 1 minute. Remove from heat. Grate generously with grated cheese. Add the rest of the parsley. Serve in warm bowls.
Nutrition Facts : Calories 671.2 calories, Carbohydrate 53.1 g, Cholesterol 166.4 mg, Fat 33.5 g, Fiber 2.1 g, Protein 37.8 g, SaturatedFat 18.3 g, Sodium 572.5 mg, Sugar 1.8 g
SHRIMP AND SCALLOP ALFREDO
Make and share this Shrimp and Scallop Alfredo recipe from Food.com.
Provided by William Uncle Bill
Categories One Dish Meal
Time 30m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- In a large pot of boiling salted water, cook pasta for 10 - 12 minutes, el dente.
- Drain well and leave in pot to keep warm.
- Meanwhile, in a large saucepan, add olive oil, shrimp and scallops.
- Cover and cook for 5 minutes or until scallops are opaque and shrimp are pink.
- When cooked, remove scallops and shrimp and place on a side plate.
- In the same saucepan, bring cream and butter just to boil.
- Reduce heat and stir in Parmesan cheese, salt, pepper, and nutmeg.
- Add scallops, shrimp and pasta; toss well to coat.
- Transfer mixture to a large bowl and garnish with parsley sprigs.
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