|Picture from: hansenchristiancenter|
Image Credit: Lisa
Fettuccine Alfredo with Sea Scallops and Shrimp
“So, for those special occasions when you want an impressive, delicious but oh so easy dish to make I give you Fettuccine Alfredo.” Lisa
1 pound fettuccine noodles (cooked to al dente perfection)
1 cup heavy cream
1 ½ - 2 cups freshly grated Parmesan cheese
2 teaspoons dried parsley
Optional Ingredients: pan seared sea scallops and cooked shrimp or cooked and sliced
chicken breast and steamed broccoli
In a small sauce pan heat cream just until small bubbles appear at the edge of pan.
Do not boil; we're looking for very warm cream that will be hot enough to melt butter and
Add butter and stir gently until melted.
Add grated cheese. Note: I start with 1 ½ cups of cheese and test to see that my sauce is still
thin and reserve the other ½ cup to sprinkle on top of the pasta and sauce at the table.
Sometimes the cheese makes the sauce a little gloopy as it cools so feel free to play with the
cheese amount or you could add a little more heated cream to thin if need be.
Some people even thin with some of the pasta water (reserved just for this).
I just save some of the cheese to melt in at the table.
Drain the cooked pasta and put it in serving dish; immediately pour the sauce onto the pasta
and the rest of the cheese (add optional ingredients here).
Toss everything together to combine and serve immediately.
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