Fettuccine with Shrimp and Scallops
Deborah Dana
Delicious recipe for fettuccine with shrimp and scallops. Prepared with seafood for a different touch, it tastes great with the cream sauce.
Reviewed by Editorial Team of Kiwilimón
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Ingredients
8
Servings
  • 750 grams fettuccine pasta
  • 1/4 cups olive oil
  • 5 cloves garlic, finely chopped
  • 2 cups white wine
  • 2 tablespoons fresh parsley, chopped
  • 2 tablespoons basil
  • 2 cups whole cream
  • 500 grams ax callus, (small or medium)
  • 500 grams shrimp, medium peeled and deveined
  • 1/2 cups Parmesan cheese, grated
Preparation
35 mins
0 mins
Medium
  • Cook the fettuccine according to the instructions on the box in boiling water until al dente. While the pasta is cooking, make the sauce.
  • In a large pan, heat the olive oil and cook the garlic for 2-3 minutes. Add the wine, parsley, and basil, and cook until it reduces by half.
  • Strain the sauce through a colander and return it to the pan. Add the cream and mix well. Allow it to cook over low heat until it reduces by half.
  • In another pan, heat 2 tablespoons of olive oil and cook the scallops until they are opaque. Remove from the pan.
  • Do the same with the shrimp.
  • Return the scallops to the pan with the shrimp and add the creamy sauce. Mix well.
  • Serve the pasta and top it with the sauce containing shrimp and scallops.

Nutritional Information

* * Information per 100g serving, percentage of daily values based on a 2,000 calorie diet.
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