Pasta and noodles · Italian-American · 20 min
Scallop Fettuccine Alfredo with Lemon, Parsley & Sautéed Asparagus
- 20 min
- 2–6 servings
- 694 kcal / serving
Creamy fettuccine with lemon, parsley, and asparagus pairs tender pasta with bright citrus and a lightly seared scallop. It comes together quickly for a weeknight, with a silky sauce and fresh greens to finish.
Free on iPhone · servings scaled, grocery list written for you.
Ingredients
- 1 small bunchasparagus
- 5 ozfettuccine pasta
- 4 fl ozheavy whipping cream
- ½ small bunchItalian (flat-leaf) parsley
- ½lemon
- 1 ozParmesan cheese
- ¾ lbsea scallops
- lemons
From the pantry: black pepper, extra virgin olive oil, salt
Cookware
aluminum foil · chef's knife · citrus juicer (optional) · colander · cutting board · grater · measuring cups · measuring spoons · medium saucepan · mixing bowls · nonstick skillet · stirring spoon · tongs
Kitchen help: cups to grams · tablespoons to cups · oven temperatures · butter conversions · what each cooking tool is for · ingredient substitutes
More dinner ideas: easy dinners
Shopping list by aisle
Produce
- 1 small bunchasparagus
- ½ small bunchItalian (flat-leaf) parsley
- ½lemon
- lemons
Meat & seafood
- ¾ lbsea scallops
Dairy, eggs & chilled
- 4 fl ozheavy whipping cream
- 1 ozParmesan cheese
Pantry & dry goods
- 5 ozfettuccine pasta
4 aisles for this recipe. Plan a week in MealPot and it merges every dinner into one list in this order, scaled to your household.
Ingredients for 2, 4 and 6 servings
| Ingredient | 2 servings | 4 servings | 6 servings |
|---|---|---|---|
| asparagus | 1 small bunch | 2 small bunches | 3 small bunches |
| fettuccine pasta | 5 oz | 10 oz | 15 oz |
| heavy whipping cream | 4 fl oz | 8 fl oz | 12 fl oz |
| Italian (flat-leaf) parsley | ½ small bunch | 1 small bunch | 1 small bunch |
| lemon | ½ | 1 | 1 ½ |
| Parmesan cheese | 1 oz | 2 oz | 3 oz |
| sea scallops | ¾ lb | 1 ½ lb | 2 ¼ lb |
Quantities in US units. Any other household size: MealPot scales the recipe and the grocery list for you.
Directions
- Boil a pot of salted water, then add the pasta and cook until al dente, about 8–10 minutes; drain and set aside.
- Rinse and pat dry all produce before use.
- Preheat a skillet over medium‑high heat.
- Trim the woody ends from the asparagus.
- Add a thin layer of oil to the hot skillet, season the asparagus with salt and pepper, and cook until bright green and just tender, 3–4 minutes; transfer to a plate and cover to keep warm.
- Finely grate the Parmesan and place most of it in a small bowl, reserving a small handful for serving.
- Return the skillet to medium heat and stir in the Parmesan, cream, salt, and pepper until the cheese melts and the sauce is smooth, about 1–2 minutes.
- Pat the scallops dry and season with salt and pepper on both sides.
- Add the scallops to the sauce and cook, stirring gently, until they are opaque and cooked through, about 5 minutes.
- Trim parsley leaves from stems, discard the stems, and finely mince the leaves.
- Squeeze lemon juice into the sauce, add the drained pasta and the parsley, then reduce heat to low and toss until the sauce thickens, 2–3 minutes more.
- To serve, divide the pasta and the asparagus between plates, top with the reserved Parmesan, and serve.
Two tips
- Prep the asparagus ahead of time and refrigerate; reheat briefly in the skillet before adding to the dish.
- For a different finish, squeeze a little lemon at the table to brighten each serving.
Nutrition per serving
- Calories
- 694 kcal
- Protein
- 39 g
- Carbs
- 67 g
- Fat
- 30 g
- Fiber
- 5 g
- Sodium
- 706 mg
Estimates from the recipe's published nutrition data; they change with the version you pick above.
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Ingredient quantities, timing and nutrition follow the original Mealime recipe ↗ (captured 2026-09-12). The photo is MealPot's AI-rendered illustration of the finished dish; the description, directions, aisle list and serving table are MealPot's.