Fettuccine Scallop Alfredo recipe
All Recipes Seafood Shellfish Scallops
Ingredients
- 1 ½ (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®)
Nutrition Info
- 816.3 caloriescarbohydrate: 74.4 gcholesterol: 122 mgfat: 39 gfiber: 3.4 gprotein: 46 gsaturatedFat: 15.1 gservingSize: -sodium: 1471.2 mgsugar: 7.1 gtransFat: : -unsaturatedFat: : -
Directions Fettuccine Scallop Alfredo
Directions
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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.
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.
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.
Serve sauce over fettucine.