Harvest Fresh Butternut Squash Fettuccine Seafood Alfredo

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Servings 3-4

Prep. Time 20-25 minutes

Cooking Time 15 minutes


    1 package of Harvest Fresh Butternut Squash Fettuccine Spirals.

    4 tablespoons and 1 Tablespoon of butter, divided.

    1 cup of heavy cream.

    3/4 cup of freshly grated Parmesan cheese.

    1 pound of shrimp peeled and de-veined (remove tails if desired).

    ½ pound of bay scallops.

    2 teaspoons of minced garlic.

    2 tablespoons of chopped basil.

    Salt and pepper, to taste.

    In another sauté pan, heat 1 tablespoon of butter over medium high heat.  Once melted, add ½ cup white wine and reduce to almost all evaporated. Add the garlic to the pan and cook for an additional 30 seconds.
    Add the shrimp to the pan and season with salt and pepper.
    Cook the shrimps for 3-4 minutes, stirring occasionally, until shrimps are pink and opaque and set aside.
    Add bay scallops to pan and cook until opaque; then remove and add to the shrimp. Set aside both for later.
    In another sauce pan, Melt 4 tablespoons of butter over medium low heat.
    Add the cream and simmer for 4-5 minutes, or until just thickened (do not boil).
    Whisk in the Parmesan cheese, stirring continuously, until cheese has melted, and season the sauce with salt and pepper (to taste).
    Add the butternut squash fettuccine noodles to the pan with Alfredo sauce and gently stir to coat and cook on a med low heat for approx 7 – 10 minutes, to cook the spirals.
    Once cooked, plate the butternut squash fettuccine “noodles” and top with garlic shrimp and scallops, or simply add them to the Spirals and sauce pan before serving to re-warm.
    Chiffonade the basil and add as garnish.