Fettuccine Scallop Alfredo Recipe

Name: Fettuccine Scallop Alfredo
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 1/2 (16 ounce) boxes dry fettuccine pasta; 2 tablespoons butter; 2 tablespoons chopped sun-dried tomatoes; 2 tablespoons chopped fresh parsley; 1 tablespoon minced garlic; 1 teaspoon dried basil; 2 pounds sea scallops; 1 cup chopped mushrooms; 3 green onions, sliced; 2 (16 ounce) jars garlic Alfredo sauce (such as Catelli(R))

Servings: persons

1 1/2 (16 ounce) boxes dry fettuccine pasta
2 tablespoons butter
2 tablespoons chopped sun-dried tomatoes
2 tablespoons chopped fresh parsley
1 tablespoon minced garlic
1 teaspoon dried basil
2 pounds sea scallops
1 cup chopped mushrooms
3 green onions, sliced
2 (16 ounce) jars garlic Alfredo sauce (such as Catelli(R))

1
Fill a large pot with lightly salted water and bring to a rolling boil. Stir in fettuccine; cook at a boil until tender yet firm to the bite, about 8 minutes. Drain.
2
Melt butter in a large skillet over medium heat. Cook and stir sun-dried tomatoes, parsley, garlic, and basil in the hot butter until browned, about 5 minutes. Add scallops in a single layer; cook until they release from the bottom of the skillet, 2 to 3 minutes per side. Transfer to a large plate.
3
Cook and stir mushrooms and green onions in the same skillet until lightly browned and tender, about 5 minutes. Pour in Alfredo sauce; cook, stirring often, until heated through, 5 to 10 minutes. Return scallop mixture to the skillet; stir until coated with sauce and warmed through, 2 to 3 minutes.
4
Serve sauce over fettucine.

317

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 1 1/2 (16 ounce) boxes dry fettuccine pasta, 2 tablespoons butter, 2 tablespoons chopped sun-dried tomatoes, 2 tablespoons chopped fresh parsley, and more.

Yes, Fettuccine Scallop Alfredo falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Fettuccine Scallop Alfredo

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