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Prep Time: 15 Minutes Cook Time: 20 Minutes |
Ready In: 35 Minutes Servings: 8 |
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This is a basic alfredo sauce, but with less fat and calories than most. Use your favorite seafood or chicken - both work very well with this recipe. Ingredients:
1 (16 ounce) package dry fettuccine noodles |
1 1/2 tablespoons butter or margarine |
1 cup chopped green onions |
4 garlic cloves, peeled and minced |
1 pound medium shrimp - peeled and deveined |
1 pound sea scallops |
2 cups half-and-half cream |
1 cup freshly grated parmesan cheese |
salt and pepper to taste |
2 tablespoons cornstarch (optional) |
Directions:
1. Bring a large pot 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 skillet over medium-high heat. Stir in onions and garlic, and cook for 1 minute. Add shrimp and scallops, stirring to combine, and cook 3 minutes more. Reduce heat to medium-low.
3. Pour half-and-half, salt, and pepper into the pan 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 pan, coating thoroughly. Sprinkle with remaining Parmesan cheese, and serve.
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