Scallop and Prawn Fettuccine Alfredo
If the alfredo sauce is too thin for your liking add a bit of cornflour until it is the right consistency for you.
Ingredients
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
Directions
Preparation:15min ›
Cook:20min ›
Ready in:35min
- 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.
- 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.
- 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.
- Toss cooked pasta into the saucepan coating thoroughly. Sprinkle with remaining Parmesan cheese and serve.
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Reviews and Ratings
Global Ratings:
(206)
Reviews in English (165)
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
This was the best seafood pasta we've had in a long time! I did add a few things like fresh diced tomatoes and mushrooms as someone else had posted. I also used a shallot along with the green onions, added extra garlic and thickened sauce with cornstarch. I will never buy store-bought alfredo sauce again. Thanks for the fabulous recipe! - 02 Jun 2006 (Review from Allrecipes USA and Canada)
MMM, I really liked this recipe. I added Fresh chopped clams, tomatoes, and Portabella mushrooms. I also added a bit more Garlic, and used the corn starch. I Like my sause a bit thicker. I don't think you need quite a table spoon though. I will use a bit less next time, you can add some more if you still think it is to thin. I can't wait to have this recipe again, and the wife was in heaven with it. Goes great with some Garlic bread, and ceaser Salad. MMM A+++++ - 06 Jan 2006 (Review from Allrecipes USA and Canada)
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