Scallop Fettuccine Alfredo
- Level
- very easy
- Prep Time
- 15 mins
- Total Time
- 30 mins
- Serves
- 4
Ingredients
- 1 lb
-
fresh bay scallops (cooked in 2 Seafood Steamer bags with
Garlic-Parsley Butter Pucks according to package directions) - 500 g
- 12 oz
- fettuccine
- 375 g
- 2 cups
- sugar snap peas, sliced in half on angle
- 500 mL
- 1 cup
- frozen peas, thawed
- 250 mL
- 1/3 cup
- grated Parmesan cheese
- 75 mL
- 1 tsp
- fresh grated lemon zest
- 5 mL
- 3 tbsp
- lemon juice
- 75 mL
- 2 tbsp
- olive oil
- 30 mL
Directions
Step 1
Cook pasta according to package directions, adding sugar snap peas and peas in last 2 min. of cooking. Reserve 1/2 cup (125 mL) pasta water. Drain pasta and veggies. Immediately, add pasta and peas back into saucepan.
Step 2
Add scallops plus butter and juices from steamer bags to saucepan. Stir in cheese, lemon zest, lemon juice, olive oil and approx.1/3 cup (75 mL) reserved hot pasta water. Toss to combine, adding more pasta water, if required, to make a silky sauce.
Step 3
Divide pasta among 4 plates. Serve with additional Parmesan cheese, if desired.
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Nutritional Facts
- Nutrition Description:
- Per serving (2 1/4 cups/625 mL):
- Calories:
- 610
- Fat:
- 18 g
- Saturated Fat:
- 6 g
- Carbs:
- 72 g
- Fibre:
- 6 g
- Sugar:
- 7 g
- Cholesterol:
- 70 mg
- Protein:
- 40 g
- Sodium:
- 490 mg