| Level: | Intermediate |
| Total: | 40 min |
| Prep: | 20 min |
| Cook: | 20 min |
| Yield: | 1 serving |
Ingredients
- 5 scallops
- 4 shrimp, peeled and deveined
- 1 teaspoon chopped spinach
- 1 teaspoon diced red bell pepper
- 1 teaspoon chopped onion
- 1 teaspoon chopped celery
- 6 ounces dried fettuccini
- 1 tablespoon olive oil
- 1 1/2 ounces whole baby clams
- 6 mussels
- 4 ounces Alfredo sauce, recipe follows
- 1 teaspoon chopped parsley
- Freshly ground pepper
- Salt
- Lemon twist, for garnish
- 1/4 cup butter
- 1 cup heavy cream
- 1 clove garlic, crushed
- 1 1/2 cups freshly grated Parmesan
- Ground cayenne pepper
- 1/4 cup chopped fresh parsley
Instructions
- Combine scallops, shrimp, chopped spinach, and diced red bell pepper.
- Bring large pot of water to boil and add chopped onion and celery for flavor. Add 6 ounces fettuccini to the boiling water and cook to al dente.
- Meanwhile, put olive oil in saute pan and heat over medium-high heat. Then add shrimp, scallops, clams, chopped spinach, and diced red bell peppers. Saute for approximately 5 minutes.
- When fettuccini is done, drain. Drop mussels in the boiling water after removing fettuccini. Cook until mussels are open and tender, approximately 1 1/2 to 2 minutes, then drain and combine mussels with ingredients in the saute pan. Add the Alfredo Sauce to the pan and continue cooking for about 2 minutes.
- Add fettuccini to pan and toss until well combined. Plate, sprinkling top with freshly chopped parsley and garnish with lemon twist. Grind fresh pepper and salt if desired.
- Melt the butter in a saucepan over medium-low heat. Add the cream and simmer for 5 minutes, then add garlic, cheese, and cayenne and whisk quickly, heating through. Stir in parsley and serve.
- For a lower fat version, substitute 1 cup milk and 1/4 cup flour separately, instead of heavy cream.
Reviews
Very, very good, but couldn’t a professional bulk recipe be scaled down to, say, a serving for four or six? Why scale it to a single serving if you (FTV are going to scale it down for a home recipe?
This is my first time making alfredo period, & if I knew it was this simple and good I would have done this more often in the past.I decided on this one and was a bit scared because I thought it was more to alfredo. I decided to use shrimp & mussels that were in a garlic tomato sauce from the frozen food section.I also used lucerene parmesean cheese from the packet. The sauce was a bit gritty but that might have came from the chopped garlic that I used. Other than that….THIS RECEIPE is awesome. Can’t wait to make it again and maybe add a twist to it like add sour cream or cream cheese. (an idea from a friend)
I only used the alfredo sauce portion of this recipe based on the reviews of others.
This sauce is delicious, but very, very rich. I added some skim milk to the recipe to tone it down a little. Next time I make it, I will also use less of the butter, probably half of what it calls for.
If you are looking for a creamy, rich, alfredo sauce-this is the one for you.
This sauce is delicious, but very, very rich. I added some skim milk to the recipe to tone it down a little. Next time I make it, I will also use less of the butter, probably half of what it calls for.
If you are looking for a creamy, rich, alfredo sauce-this is the one for you.
I came across this recipe while searching for a good alfredo sauce. So, all I wanted out of this was the sauce. This recipe really didn’t lack anything regarding flavor and texture. It was absolutely fantastic! I would suggest however, that the recipe for the sauce makes enough for at least two people. I doubled it for four and we had a little leftover. Also, don’t go cheap with the Parmesan. The reggiano is more expensive, but you won’t be disappointed.
Flavor Flavor Flavor. EASY You just have to know how to increase it for a crowd. Rave reviews, I’ll make my alfredo sauce with the garlic and cayenne just over pasta alone. YUM
I made this recipe with 1lb shrimp and 1lb scallops (omitting the clams and mussels). I multiplied the first part of the recipe (the sauteed seafood mixture) by 4, and I multiplied the alfredo sause recipe by 3. I used one regular size box of dried fetuccini pasta, and I used frozen, drained spinach. It all came together perfectly!!! (it made about 5+ servings). However, I was a bit rushed, and I forgot to add the parsley at the end of cooking the alfredo, but I don’t really think it needed parsley– maybe as a garnish but not as an ingredient. This was my Dad’s birthday dinner, and we both recommend it highly. Restaurant Quality and fairly easy. FABULOUS!
With a five star rating I had my hopes up. However, it was just so-so. The Alfredo Sauce was good by itself but when added to the dish it lost its flavor. It needs something.
Used this with fresh shrimp and bay scallops with whole wheat spaghetti(forgot to buy fettucini at the store). It was excellent. I had to double the recipe and thicken it up with a little bit of flour.
Fantastic
This is the best alfredo ever. I’ve made it a couple times, always been a hit.