Seafood Fettuccine Alfredo
- 1 pound Uncooked Fettuccine Noodles
- 3 Tablespoons Unsalted Butter, Divided
- 2 Tablespoons Olive Oil, Divided
- 1 pound Large Shrimp, Peeled And Deveined, Rinsed And Dried Well
- 8 Large Dry-packed Sea Scallops, Rinsed And Dried Well
- 3 Green Onions, Finely Chopped
- 1 Medium Shallot, Finely Chopped
- 4 cloves Garlic, Minced
- 8 ounces, weight Sliced Button Mushrooms
- 1/2 cups White Wine
- 2 cups Heavy Cream
- 1/2 cups Grated Fresh Parmesan Cheese
- Salt And White Pepper, To Taste
- Cook fettuccine noodles to al dente, according to package directions, drain, and set aside.
- In a large skillet over medium-high heat, add 1 tablespoon butter and 1 tablespoon olive oil.
- Once butter is melted add shrimp to skillet in a single layer and sprinkle with salt and white pepper.
- Cook until shrimp turns pink on each side and is just cooked through, about 3 minutes.
- Remove from skillet, place on a plate, and set aside.
- Add another 1 tablespoon of butter and olive oil to the pan.
- Once butter melts, add scallops in a single layer, sprinkle with salt and white pepper, and cook for 1 1/2 minutes on each side.
- Remove and place on the plate with the shrimp.
- Set aside.
- Add remaining 1 tablespoon of butter to the pan with the green onions, shallots, and garlic, and saute for 1 minute.
- Add sliced mushrooms and saute for 3 minutes.
- Add white wine, and reduce to half.
- Reduce heat to medium-low, add cream and stir constantly until slightly thickened, about 2-3 minutes.
- Stir in Parmesan cheese, taste sauce and add salt and pepper, if needed.
- Add scallops, shrimp and cooked fettuccine noodles into the sauce and stir together until everything is well coated and heated through, about 2 minutes.
- Serve immediately and pass the extra Parmesan cheese!
noodles, unsalted butter, olive oil, shrimp, green onions, shallot, garlic, button mushrooms, white wine, heavy cream, parmesan cheese, salt
Taken from tastykitchen.com/recipes/main-courses/seafood-fettuccine-alfredo/ (may not work)