Scallop and Prawn Fettuccine Alfredo

Scallop and Prawn Fettuccine Alfredo


171 people made this

If the alfredo sauce is too thin for your liking add a bit of cornflour until it is the right consistency for you.


Serves: 8 

  • 500g dry fettuccine
  • 1 1/2 tablespoons butter or margarine
  • 1 cup sliced spring onions
  • 4 garlic cloves, peeled and crushed
  • 500g medium prawns - peeled and deveined
  • 500g scallops
  • 1 cup (250ml) milk
  • 1 cup (250ml) thickened cream
  • 125g Parmesan cheese, freshly grated
  • 1 teaspoon salt and pepper, to taste
  • 2 tablespoons cornflour

Preparation:15min  ›  Cook:20min  ›  Ready in:35min 

  1. Bring a large saucepan of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain.
  2. Melt butter in a large non-stick frypan over medium-high heat. Stir in onions and garlic then cook for 1 minute. Add prawns and scallops stirring to combine; cook 3 minutes more. Reduce heat to medium-low.
  3. Pour milk, salt and pepper into a saucepan and bring to a simmer stirring constantly. Do not boil. Gradually sprinkle 1/2 cup Parmesan cheese over seafood mixture and continue stirring another minute. Remove from heat.
  4. Toss cooked pasta into the saucepan coating thoroughly. Sprinkle with remaining Parmesan cheese and serve.

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Reviews (1)


I loved this recipe. Easy to change. Added half cup of white wine instead of milk, a chicken stock cube and some chilli flakes. A handful of grated cheese to thicken. Topped with a grilled jumbo prawn peeled with head and tail on and a sprinkle of parmesan and shallots. Impressed my girl! - 27 Apr 2016

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