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Fettuccine Scallop Alfredo

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"Christian's mom's fettuccine."
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54 m servings 816
Original recipe yields 8 servings


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  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.
  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.
  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.
  4. Serve sauce over fettucine.

Nutrition Facts

Per Serving: 816 calories; 39 74.4 46 122 1471 Full nutrition

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