Seafood Fettuccine
Delicious seafood Alfredo recipe with a creamy Parmesan sauce, shrimp, scallops, and fettuccine pasta.
dry fettuccine noodles
1
(16 ounce) package
butter or margarine
1 ½
tablespoons
chopped green onions
1
cup
garlic, minced
4
cloves
medium shrimp - peeled and deveined
1
pound
sea scallops
1
pound
half-and-half cream
2
cups
salt and pepper to taste
freshly grated Parmesan cheese
1
cup
cornstarch (Optional)
2
tablespoons
 Gather all ingredients.
  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.
  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.
  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.
  Drain pasta. Add to the skillet and toss with sauce until thoroughly coated. Sprinkle remaining Parmesan over top and serve immediately.
