Fettuccine Scallop Alfredo

Alfredo sauce gets a flavor boost from sun-dried tomatoes, garlic, and parsley in this fettucine dish with scallops fit for a dinner party.

• Preparation Time: 20 mins
• Cooking Time: 34 mins
• Total Time: 54 mins
• Calories: 816 Calories

Ingredients

• 2 tablespoons butter
• 2 tablespoons chopped sun-dried tomatoes
• 1 teaspoon dried basil
• 2 tablespoons chopped fresh parsley
• 1 tablespoon minced garlic
• 3 green onions, sliced
• 1 cup chopped mushrooms
• 2 pounds sea scallops
• 1 ½ (16 ounce) boxes dry fettuccine pasta
• 2 (16 ounce) jars garlic Alfredo sauce (such as Catelli®)

Recipe Instructions

Step 1

Fill a large pot with lightly salted water and bring to a rolling boil. Stir in fettuccine; cook at a boil until tender yet firm to the bite, about 8 minutes. Drain.

Step 2

Melt butter in a large skillet over medium heat. Cook and stir sun-dried tomatoes, parsley, garlic, and basil in the hot butter until browned, about 5 minutes. Add scallops in a single layer; cook until they release from the bottom of the skillet, 2 to 3 minutes per side. Transfer to a large plate.

Step 3

Cook and stir mushrooms and green onions in the same skillet until lightly browned and tender, about 5 minutes. Pour in Alfredo sauce; cook, stirring often, until heated through, 5 to 10 minutes. Return scallop mixture to the skillet; stir until coated with sauce and warmed through, 2 to 3 minutes.

Step 4

Serve sauce over fettucine.