With the aid of your multipurpose pressure cooker, making rich and creamy jalapeno popper dip is simple. The butter crackers for dipping must not be forgotten!
| Prep Time: | 15 mins |
| Cook Time: | 20 mins |
| Total Time: | 35 mins |
| Servings: | 8 |
Ingredients
- 1 (16 ounce) package dry fettuccine noodles
- 1 ½ tablespoons butter or margarine
- 1 cup chopped green onions
- 4 cloves garlic, minced
- 1 pound medium shrimp – peeled and deveined
- 1 pound sea scallops
- 2 cups half-and-half cream
- salt and pepper to taste
- 1 cup freshly grated Parmesan cheese
- 2 tablespoons cornstarch (Optional)
Instructions
- Gather all ingredients.
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- Fill a large pot with lightly salted water and bring to a rolling boil. Cook fettuccine at a boil until tender yet firm to the bite, about 8 minutes.
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- Meanwhile, melt butter in a large nonstick skillet over medium-high heat. Stir in green onions and garlic; cook for 1 minute. Stir in shrimp and scallops; cook for 3 minutes, then reduce the heat to medium-low.
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- Pour in half-and-half and season with salt and pepper; stir constantly and bring to a simmer, making sure it does not boil. Gradually stir in 1/2 cup Parmesan; cook and stir for 1 more minute, then remove from the heat.
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- Drain pasta. Add to the skillet and toss with sauce until thoroughly coated. Sprinkle remaining Parmesan over top and serve immediately.
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- You can use any of your favorite seafood instead of shrimp or scallops. If you use frozen seafood, just be sure it’s thawed and drained before adding it to the skillet.
- If you find the sauce too thin for your liking, thicken it with a bit of cornstarch.
Nutrition Facts
| Calories | 497 kcal |
| Carbohydrate | 53 g |
| Cholesterol | 158 mg |
| Dietary Fiber | 3 g |
| Protein | 38 g |
| Saturated Fat | 8 g |
| Sodium | 751 mg |
| Sugars | 1 g |
| Fat | 14 g |
| Unsaturated Fat | 0 g |
Reviews
Perfect! it hit my scallop craving right on the spot! I did add some mushrooms to this, because I love them also, it was perfect,
I made it for dinner and just followed the recipe and it turned out delicious. I should have added more broccoli and mushrooms
I pretty much totally changed the recipe by using couscous instead of fettuccine, no heavy cream but added One pack of soft feta, (it’s hard to find parsley here so substituted w cilantro) and only used shrimp. IT WAS DELICIOUS!!!
This was easy n delicious! I only used shrimp. Will make again
First off, restaurant or better style delicious. Depending on your preferences I used a little more parmesan, exactly the right amount of half and half. Used double the butter and had a drizzle of olive oil in the pan(I’m not trying to eat healthy). It did take a dab of the corn starch which may not be necessary (I like mine thick). Everything about this recipe is a perfect do it yourself, follow exactly or veer off a bit and get creative but it’s an awesome recipe for just about anyone, new or experienced cook-at-home folks. Thanks!
This was a big hit for our family’s New Year’s Eve dinner. Due to diet restrictions, I used a 12oz box of gluten-free pasta and it turned out to be a good amount for the sauce. I used a total of 2 lbs of seafood, using a combination of shrimp, scallops, and a couple of cod filets. Based on other reviews, I added some portobello mushrooms and bell pepper but otherwise stuck to the existing recipe (including adding 1 tbsp cornstarch with the half&half).
Wonderful and easy
Perfect as is! The only thing I did was add crumbled bacon and chopped broccoli (so we could at least pretend it was healthy lol), but it would have been perfect without! 10/10 will totally make again.
My husband loved it just with shrimp! Definitely a 5 star. A few minor additions, after reading the reviews. I sautéed fresh mushrooms in the butter and garlic until soft then added the green onions and 1 tsp. Italian seasoning. Adding the shrimp I sautéed for 2 min on ea side. Then I removed the shrimp from the pan, preventing further cooking. Then I cont w the remaining recipe. It’s really delicious and can be very versatile. Thank you for sharing.
this is extremely good. I have never had scallops before & I was worried about this but it came out better than I thought.b
Great tasting Alfredo sauce. I added tiger shrimp and scallops. Great tasting and so easy to make. Will definitely make this again.
An awesome recipe. I added a little cajun spice to it to make Cajun Alfredo
Flavor was really good. My sauce came out a little thin. I did use fat free half and half, so maybe that was the problem. I added some corn starch, but didn’t want to cook it too long and have overcooked seafood. Next time I will add the cornstarch earlier. Thanks for the recipe!
Yummmm
I made it with linguine instead. Quick, simple and served with garlic bread. Loved It!!
I used everyone else’s suggestion and used heavy whipping cream. I had clams and crab meat on hand so I added that as well (scallops weren’t available at the grocery store) to the shrimp. It worked out very well with the children too.
I added sautéed mushrooms & a few cherry tomatoes to the sauce. I used a little bit of flour (didn’t have corn starch) to thicken it. Complete Yum-Fest!! I’ll be making this again.
Made it. Was delicious. All I added to it was 1tsp Italian seasoning. My family loved it! Thank you
It was great! Didn’t take long to prepare & the family loved it. I will be making it again!
This recipe is absolutely delicious. My only variation was preparing gluten free and some of my favorite spices which added a kick!
I made a few small tweaks to suit our tastes. Omitted onion, because we didn’t have it. I did add a little nub of cream cheese that was nearing the expiry date. I also replaced scallops with krab. It was very tasty, and I will definitely make it again.