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Recipe: Fettuccine Scallop Alfredo

Christians moms fettuccine.

Fettuccine Scallop Alfredo Ingredients

  • 1? (16 ounce) boxes dry fettuccine pasta

  • 2 tablespoons butter

  • 2 tablespoons chopped sun-dried tomatoes

  • 2 tablespoons chopped fresh parsley

  • 1 tablespoon minced garlic

  • 1 teaspoon dried basil

  • 2 pounds sea scallops

  • 1 cup chopped mushrooms

  • 3 green onions, sliced

  • 2 (16 ounce) jars garlic Alfredo sauce (such as Catelli)

How to Make Fettuccine Scallop Alfredo

  1. Fill a large pot with lightly salted water and bring to a rolling boil. Stir in fettuccine; cook at a boil until tender yet firm to the bite, about 8 minutes. Drain.

  2. Melt butter in a large skillet over medium heat. Cook and stir sun-dried tomatoes, parsley, garlic, and basil in the hot butter until browned, about 5 minutes. Add scallops in a single layer; cook until they release from the bottom of the skillet, 2 to 3 minutes per side. Transfer to a large plate.

  3. Cook and stir mushrooms and green onions in the same skillet until lightly browned and tender, about 5 minutes. Pour in Alfredo sauce; cook, stirring often, until heated through, 5 to 10 minutes. Return scallop mixture to the skillet; stir until coated with sauce and warmed through, 2 to 3 minutes.

  4. Serve sauce over fettucine.

Fettuccine Scallop Alfredo Nutritions

  • Calories: 816.3 calories

  • Carbohydrate: 74.4 g

  • Cholesterol: 122 mg

  • Fat: 39 g

  • Fiber: 3.4 g

  • Protein: 46 g

  • SaturatedFat: 15.1 g

  • ServingSize:

  • Sodium: 1471.2 mg

  • Sugar: 7.1 g

  • TransFat:

  • UnsaturatedFat:

Fettuccine Scallop Alfredo Reviews

  • This was excellent Wish I had remembered to take a picture. I didnt have parsley so used the cilantro I had on hand. Glad I did. All About Trends

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