Top 10 Dinners to Make for Company

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Title: Seafood Fettuccine Alfredo
Categories: Pasta, Seafood, Cheese, Vegetables, Sauces
Yield: 2 servings

4 oz Uncooked fettuccine
1/4 lb Uncooked UI=40 shrimp;
- peeled, deveined
1/4 lb Sea scallops; halved
2 tb Olive oil; divided
1 sm Shallot; chopped
1 cl Garlic; minced
1/4 c Chicken broth
1/4 c White wine
1 c Heavy whipping cream or Half
- & Half
1/2 c Grated Parmesan cheese
1 Roma tomato; diced
2 tb Minced fresh parsley

Cook the fettuccine according to package directions.
Meanwhile, in a large skillet, saute shrimp and scallops
in 1 tablespoon oil for 3-5 minutes or until shrimp turn
pink and scallops are opaque. Remove and keep warm.

In the same skillet, saute shallot in remaining oil
until tender. Add garlic; cook 1 minute longer. Stir in
broth and wine. Bring to a boil. Reduce heat; simmer,
uncovered, for 6-8 minutes or until most of the liquid
has evaporated. Stir in cream; cook, uncovered, over
medium heat for 5 minutes or until thickened.

Drain fettuccine; stir into cream sauce. Add shrimp,
scallops and cheese; toss to coat. Sprinkle with tomato,
parsley and if desired, additional Parmesan cheese.

Jimmy Spellings, Oakland, Tennessee

Makes: 2 servings

RECIPE FROM: https://www.tasteofhome.com

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