Andrew Caplinger of Caplinger's Fresh Catch has come up with a dish that combines two of your favorite things: seafood and fettuccini. Add alfredo sauce and you have a winner! Here's the recipe:
1 box fettucine noodles 2 cups heavy cream 4 ounces salted butter 2 cups shredded Italian cheese mix 1 tablespoon Liquid Smoke 1/2 tablespoon garlic salt 2 tablespoons corn starch (mix with 2 tablespoons milk or water) Olive oil 1 pound jumbo Gulf shrimp (peeled and deveined) 1 pound Sea Scallops Instructions
Boil noodles in salted water till al dente.
In a saucepan, melt butter then add the heavy cream and garlic salt and liquid smoke. Bring to simmer and add the cheese. Whisk continually until cheese is melted thoroughly then add the corn starch slurry. Whisk briskly for two minutes and remove from heat.
Coat shrimp and scallops with olive oil salt and pepper to taste. Place on the grill for two to four minutes per side.
Drain pasta and toss with the alfredo sauce. Top with grilled shrimp and scallops.