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 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: : -

Directions

  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.

Recipe Yield

8 servings

Recipe Note

Christian's mom's fettuccine.

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