Scallop Fettuccine Alfredo

  • Prep Time 15 min
  • Total Time 30
  • 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.

Nutrition Facts

  • Nutrition Description Per serving (2 1/4 cups/625 mL):
  • Calories 610
  • Fat 18 g
  • Saturated Fat 6 g
  • Carbs 72 g
  • Sugar 7 g
  • Protein 40 g
  • Cholesterol 70 mg
  • Fibre 6 g
  • Sodium 490 mg