Scallop Fettuccine Alfredo

4
Easy
Dinner

Characteristics

High Calcium High Fibre Under 30 minutes Without nuts

Nutritional Facts Per Serving

610
Calories
40 g
Protein
75 g
Carbs
6 g
fiber
Show all nutrition facts

Nutritional Facts

1 4
  • Amount For Serving % Daily Value
  • Calories 610
  • Lipides 18 g
    • Saturated fat  6 g
  • Cholesterol 70 mg
  • Sodium  490 mg
  • Carbs 75 g
    • fiber  6 g
    • Sugar  7 g
  • Protein 40 g

Ingredients

  • 1 lb. (500 g) fresh bay scallops (cooked in 2 Seafood Steamer bags with Garlic-Parsley Butter Pucks according to package directions)
  • 12 oz (340 g) fettuccine
  • 2 cups (500 mL) sugar snap peas, sliced in half on angle
  • 1 cup (250 mL) frozen peas, thawed
  • 1/3 cup (75 mL) grated Parmesan cheese
  • 1 tsp (5 mL) fresh grated lemon zest
  • 3 tbsp (45 mL) lemon juice
  • 2 tbsp (30 mL) olive oil

Method

  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.
  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.
  3. Divide pasta among 4 plates. Serve with additional Parmesan cheese, if desired.

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