Scallop and Prawn Fettuccine Alfredo

    Scallop and Prawn Fettuccine Alfredo


    173 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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