Shrimp and Scallops Alfredo


1/4 cup butter, melted
1/2 cup dry white wine
2 tsp. minced garlic
1/2 lb. fresh jumbo Shrimp, peeled & deveined
1/2 lb. fresh Bay Scallops
1 cup heavy cream
1 package fettuccini, cooked
Parmesan cheese, grated


Heat butter and wine in saucepan; add garlic and Shrimp (and, if used, Scallops). Saute over medium heat for 3 to 5 minutes, stirring occasionally. Add cream and paste (thin flour/water) bring to a gentle boil and stir until thickened. Pour onto heated plate. Serve with Parmesan cheese. Serves 4 to 6

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