Preparation Time: 20 mins

Cooking Time: 10-15 mins

You’ll need

  • 1 bag of Aquastar shrimp and scallops (or any shrimp/scallop assortment you may find in your local grocery store)
  • 4-5 cloves of garlic (or to your preference)
  • 1 jar of Alfredo sauce (I personally love Classico sauces)
  • Butter
  • 1 package of spaghetti (or noodle of preference)
  • 1/4 bunch of parsley (to be finely chopped)
  • 1 tablespoon of vegetable oil
  • Parmesan Cheese
  1. Bring water to a boil at high heat in a pot. Once complete, place 1 package of spaghetti (or noodle of preference) into the pot and cook until al dente (usually takes around 10 mins). Add salt to taste and 1 tablespoon of vegetable oil into boiling water to prevent sticking.
  2. While the fettuccini is boiling and cooking, chop up 4-5 cloves (or to your taste) into fine pieces. Chop up 1/4 bunch of parsley as well and set both aside.
  3. Defrost shrimp and scallops (if frozen) and once defrosted, marinate with salt and pepper to taste. Set aside.
  4. Strain spaghetti into basket and wash briefly with cold water to prevent sticking.
  5. Using pot that you boiled spaghetti in, add another 1 tablespoon of vegetable oil and heat at medium high heat. Add garlic to fry for 1-2 mins.
  6. Add shrimp and scallops into pot with garlic, and cook for 5-7 mins. Cook until shrimp becomes orange/red and scallop is slightly soft. Add parmesan cheese to taste.
  7. Add Alfredo sauce and mix. Add parmesan to taste, salt and pepper. Stir and let sauce simmer for 3-4 mins.
  8. Add spaghetti noodles into sauce and mix thoroughly. Allow to cook for 1-2 mins and add parmesan cheese to taste. Add chopped parsley and cook for 1 minute.
  9. Serve on plate and enjoy!