Description
Indulge in creamy Fettuccine Alfredo paired with tender scallops for a luxurious dining experience.
Ingredients
Scale
- 8 oz fettuccine pasta
- 1 lb scallops
- 2 cups heavy cream
- 1 cup grated Parmesan cheese
- 2 tablespoons butter
- 2 cloves garlic, minced
- Salt and pepper to taste
- Fresh parsley for garnish
Instructions
- Begin by cooking the fettuccine according to the package instructions until it reaches an al dente texture. Once cooked, drain and set it aside.
- In a large skillet, melt the butter over medium heat. When the butter is foamy, add the minced garlic and sauté for about 1 minute until fragrant.
- Add the scallops to the skillet. Cook for 2-3 minutes on each side until they develop a golden-brown crust and are cooked through. After cooking, remove the scallops and set them aside.
- Pour the heavy cream into the same skillet and bring it to a gentle simmer. Stir in the grated Parmesan cheese, mixing until it melts and the sauce becomes smooth and creamy.
- Toss the cooked fettuccine in the creamy sauce, making sure each piece is evenly coated. Season with salt and pepper to taste.
- Gently return the scallops to the skillet, carefully mixing them with the pasta.
- Serve hot, garnished with freshly chopped parsley for an added touch of freshness.
Notes
For a lighter version, substitute half-and-half for heavy cream. Store leftovers in an airtight container for up to 3 days.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Sautéing
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 600
- Sugar: 3g
- Sodium: 500mg
- Fat: 27g
- Saturated Fat: 15g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 2g
- Protein: 25g
- Cholesterol: 90mg