Bacon Alfredo Scallops And Fettuccini Recipes

GARLIC SHRIMP BACON ALFREDO RECIPE BY TASTY

Steps:

• In a large pot, cook the bacon over medium heat until crispy.
• Add the shrimp, salt, and pepper and cook until the shrimp is pink and opaque. Remove the shrimp and bacon from the pot, leaving any fat from cooking the bacon behind.
• Add the onions, tomatoes, and garlic to the pot and cook until the garlic is starting to brown.
• Add the cream and bring to a boil.
• Once the cream is boiling, add the fettuccine. Return the shrimp and bacon to the pan, along with the Parmesan cheese and parsley. Stir until the cheese melts and the sauce coats the shrimp and pasta nicely.
• Nutrition Calories: 2185 Fat: 125 grams Carbs: 192 grams Fiber: 9 grams Sugars: 20 grams Protein: 103 grams
• Enjoy!

SCALLOPS ALFREDO

Steps:

• Thaw scallops, if frozen.
• Cut any large scallops in half; set aside.
• For sauce, in a small bowl stir together half and half, light cream, or milk; parsley; cornstarch; and pepper.
• Set aside.
• Pour cooking oil into a wok or large skillet. (Add more oil as necessary during cooking).
• Preheat over medium-high heat.
• Stir-fry garlic in hot oil for 15 seconds.
• Add scallops to the hot wok.
• Stir-fry about 2 minutes or till scallops turn opaque.
• Push scallops from the center of the wok.
• Stir sauce.
• Add sauce to center of wok.
• Cook and stir till thickened and bubbly.
• Cook and stir 2 minutes more.
• Add cooked fettuccine, tomato, and 1/2 cup Parmesan cheese.
• Stir all ingredients together to coat with sauce.
• Cook and stir for 1 to 2 minutes more or till heated through.
• Serve immediately.
• Sprinkle with additional Parmesan cheese and garnish with parsley sprigs, if desired.
• Nutrition information per serving: 416 calories, 25 g protein, 40 g carbohydrate, 18 g fat (6 g saturated fat), 65 mg cholesterol, 341 mg sodium, 496 mg potassium.

FETTUCCINE ALFREDO WITH SCALLOPS AND PEAS

Steps:

• Heat oil in large skillet on medium-high heat. Add scallops; cook and stir 2 to 3 min. or until scallops are opaque. Remove from heat; place in large serving bowl. Gently stir in peas.
• Melt butter in small saucepan on low heat. Gradually add cream, stirring until well blended. Add Parmesan cheese; cook until completely melted, stirring constantly. Season with salt and pepper.
• Place pasta in large bowl. Add scallops, peas and sauce; mix lightly.

SCALLOPS ALFREDO

Steps:

• In a large skillet, saute the scallops, mushrooms and onions in butter for 4-6 minutes or until scallops are firm and opaque. Stir in Alfredo sauce. Cover and cook for 2-3 minutes or until heated through. Serve with pasta.

SEAFOOD FETTUCCINE ALFREDO

Steps:

• Cook the fettuccine according to package directions. Meanwhile, in a large skillet, saute shrimp and scallops in 1 tablespoon oil for 3-5 minutes or until shrimp turn pink and scallops are opaque. Remove and keep warm. , In the same skillet, saute shallot in remaining oil until tender. Add garlic; cook 1 minute longer. Stir in broth and wine. Bring to a boil. Reduce heat; simmer, uncovered, for 6-8 minutes or until most of the liquid has evaporated. Stir in cream; cook, uncovered, over medium heat for 5 minutes or until thickened. , Drain fettuccine; stir into cream sauce. Add shrimp, scallops and cheese; toss to coat. Sprinkle with tomato and parsley.

LINGUINI WITH BACON AND SCALLOPS

Steps:

• Bring a large pot of lightly salted water to a boil. Cook linguine at a boil until tender yet firm to the bite, about 11 minutes; drain.
• Heat a skillet over medium heat; cook and stir onion and bacon until onion is tender and bacon is crisp, about 6 minutes. Add scallops, garlic, red pepper flakes, black pepper, and salt; cook and stir until scallops are cooked through, about 1 minute. Stir in wine; cook for 1 minute.
• Remove skillet from heat and stir parsley into scallop mixture. Top linguine with scallop mixture and garnish with lemon zest.

FETTUCCINE SCALLOP ALFREDO

Steps:

• 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.
• 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.
• 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.
• Serve sauce over fettucine.

BACON ALFREDO SCALLOPS AND FETTUCCINI

Steps:

• Start boiling the pasta.
• Cook the bacon until crisp. Do not discard the bacon grease. Sprinkle the scallops with salt and pepper and add them to the pan with the bacon drippings. Sear them until they are a light brown color then remove them from the pan.
• Add the garlic, wine, and Alfredo sauce to the same pan. Cook for about 2 minutes. Return the scallops to the pan and crumble bacon over them. Continue cooking for 2 more minutes.
• Toss the fettuccine with the scallops and sauce and you're done.