Shrimp and Scallop Fettuccine


  • 1 tablespoon butter
  • 1 small onion, chopped
  • 1/2-pound sea scallops
  • 1/2-pound medium shrimp, peeled and deveined
  • 1/2-pound button mushrooms, sliced
  • 1/2 cup Coca-Cola
  • 1/2 cup water
  • 1 tablespoon freshly squeezed lemon juice
  • 3 tablespoons all-purpose flour
  • 1 teaspoon salt
  • 1 cup half-and-half
  • 1 pound spinach fettuccine, cooked
  • 3 tablespoons shredded Parmesan cheese
  • 2 tablespoons chopped fresh parsley


  1. Melt butter in large skillet over medium heat. Add onion; cook until softened and translucent.
  1. Add scallops, shrimp, mushrooms, Coca-Cola, water, and lemon juice to skillet. Reduce heat to medium-low. Cover and cook until scallops and shrimp are tender, stirring frequently.
  1. Meanwhile, blend flour, salt, and half-and-half in small bowl. Gradually add flour mixture to seafood mixture, stirring constantly, until thickened and combined.
  1. Divide fettuccine among serving bowls. Spoon seafood mixture over pasta; garnish with Parmesan cheese and parsley.
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