Gluten-Free Italian Seafood Fettuccine Alfredo with Grilled Asparagus and Lemon Zest

Allergens

Shellfish, Dairy

Ingredients

• 12 oz gluten
• free fettuccine pasta
• 4 cups heavy cream
• 1 cup grated Parmesan cheese
• 8 oz shrimp, peeled and deveined
• 8 oz scallops, patted dry
• 1 lb asparagus, trimmed
• 3 cloves garlic, minced
• 2 tbsp unsalted butter
• 1 tsp salt
• 1/2 tsp black pepper
• 1 lemon, zested and juiced
• 2 tbsp chopped fresh parsley

Instructions

1. Cook the fettuccine according to package instructions until al dente. Drain and set aside. In a large skillet over medium heat, melt butter and sauté garlic until fragrant. Add shrimp and scallops, seasoning with salt and pepper. Cook for 3 4 minutes per side or until cooked through. Remove from skillet and set aside. In the same skillet, add heavy cream and cook over medium heat, stirring occasionally, until slightly reduced, about 5 minutes. Stir in Parmesan cheese, lemon zest, and half of the lemon juice. Cook until cheese is melted and sauce is smooth. Season with salt and pepper to taste. Grill asparagus over medium high heat for 3 4 minutes or until tender crisp. Season with salt and pepper. Toss cooked fettuccine in the cream sauce, then divide among four plates. Top with grilled asparagus, seafood, and garnish with lemon zest and parsley.

Chef’s Insight

The balance of flavors and textures make this dish an unforgettable Italian-inspired meal.

Notes

To make the dish gluten-free, use certified gluten-free fettuccine pasta and double-check all ingredients for hidden gluten sources.