Seafood Alfredo

Fettucine with creamy Alfredo sauce, prawns and scallops. Yummy!

Preparation time

  • Ingredients 7
  • Prep Time 00:30
  • Serves 10


  • 100 g butter
  • 1 clove garlic small peeled crushed
  • 12 scallop cleaned sliced
  • 200 g prawns cooked peeled
  • 150 mls double cream
  • 80 g parmesan cheese fresh grated
  • 450 g curly fettuccine pasta fettuccine
  • 1 frying pan


  1. Melt half the butter in a frying pan and lightly cook the garlic, until softened. Add the scallops and cook until firm – then add the prawns and heat through.
  2. Remove and keep warm whilst you make the rest of the alfredo sauce.
  3. Melt the rest of the butter over a low heat. Remove the pan from the heat and stir in the cream and cheese.
  4. Return to a low heat and do not allow the mixture to boil, stir until it is thickened and then add the scallops and prawns to the cream mixture.
  5. Reheat very gently and pour over freshly boiled fettucine or pasta of your choice.


Cleaned scallops and sliced in half.