Scallop Fettuccine Alfredo

Prep time: 15 min
Total time: 30 min
Serves: 4
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
340 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
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
cholestrol
70 mg
fibre
6 g
sodium
490 mg

Directions

  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.