Scallop and Prawn Fettuccine Alfredo

    Scallop and Prawn Fettuccine Alfredo

    (197)
    8saves
    35min


    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.

    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 

    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.
    See all 12 recipes

    Recently Viewed

    Reviews and Ratings
    Global Ratings:
    (197)

    Reviews in English (197)

    rickdspence79
    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

    by
    79

    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)

    by
    64

    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)

    Write a review

    Click on stars to rate