Gluten-Free Italian Seafood Fettuccine Alfredo with Lemon Herb Butter Sauce

Allergens

Dairy (Milk, Eggs) - Shellfish

Ingredients

• 12 oz gluten
• free fettuccine pasta
• 2 cups heavy cream
• 1/2 cup unsalted butter
• 1 lb shrimp, peeled and deveined
• 1 lb sea scallops
• 1/2 cup grated Parmesan cheese
• 2 cloves garlic, minced
• 1 lemon, zested and juiced
• 1/4 cup fresh parsley, chopped
• 1/4 cup fresh basil, chopped
• Salt and pepper, to taste

Instructions

1. a. Cook the gluten free fettuccine pasta according to package instructions until al dente. Drain and set aside. b. In a large skillet over medium heat, melt butter and sauté garlic until fragrant. c. Add shrimp and scallops to the skillet, cook until opaque and cooked through. Remove from skillet and set aside. d. Add heavy cream, lemon zest, and lemon juice to the skillet. Cook over medium low heat until slightly thickened, stirring occasionally. e. Stir in Parmesan cheese, parsley, and basil until fully incorporated and smooth. Season with salt and pepper to taste. f. Gently fold in cooked seafood and pasta into the sauce until well coated.

Chef’s Insight

The key to a perfect Alfredo sauce is a slow, gentle simmer that allows the butter and cream to emulsify fully.

Notes

For a gluten-free diet, ensure the fettuccine pasta is certified gluten-free and double-check all ingredients for hidden sources of gluten.