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Dan's Seafood & Asparagus Fettuccine In Creamy Alfredo Sauce
- Servings: 5
- Prep: 15-20m
- Cook: 40m
Ingredients
- 1 pound dry fettuccine pasta
- 1 1/2 tablespoons olive oil
- 1 1/2 tablespoons finely chopped garlic
- 1 pound fresh shrimp (or frozen, medium shrimp)
- 1/2 pound fresh scallops (cut in half)
- 1 cup asparagus, chopped (fresh, chopped into 1 inch pieces)
- 2 cups mushrooms, sliced (button)
- 6 ounces yellow onion (1/2 large onion, diced0
- 1 pint heavy whipping cream
- 1/2 cup half and half
- 3 ounces Parmegiano Reggiano cheese, grated
- Salt and freshly cracked pepper, to taste
- 1/2 teaspoon onion powder
- 1/2 teaspoon garlic powder
How to Make
-
Step 1: Cook fettucini in a large pot of salted water, according to package directions, until al dente, then drain, and keep covered, to keep hot.
-
Step 2: In a large skillet over medium heat, saute chopped garlic until just brown, in olive oil. Be careful not to burn.
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Step 3: Add shrimp, scallops, mushrooms, and asparagus. Cook seafood for about 2 minutes, then take out, and put aside.
-
Step 4: Add diced onions to the pan, and saute for about 3 minutes.
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Step 5: Add cream and the half and half, onion and garlic powder, and salt and pepper, to taste. Bring to boil, then add seafood back into the pan.
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Step 6: Bring to boil, then add the grated cheese and mix in.
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Step 7: Turn heat down to medium, and let reduce for about 5-6 minutes, stirring frequently.
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Step 8: Add pasta into mixture, mix well with a couple of forks, and serve.
We hope you enjoy this recipe!
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