Shrimp & Scallop Alfredo

Okay Thanksgiving has come and gone and I am betting you are sick to death of turkey dinner reincarnated aren't you? All those pot pies, turkey sandwiches, turkey soup, etc. This meal has nothing to do with the holidays and everything to do with deliciousness. It is a great way to get in the decadence of alfredo without the guilt and you know what is really awesome? If you somehow have leftovers they won't be sitting in a big pile of oil the next morning like traditional alfredo!



Shrimp & Scallop Alfredo: Serves 4

8oz Pasta
1/2lbs Shrimp - Peeled & De-veined
1/2lbs Scallops
1tsp Olive Oil
1/2-1tsp Old Bay
2/3C Milk (Fat Free)
1/2C Chicken Stock (Fat Free)
6TB Cream Cheese - 1/3 less Fat
1/3C Grated Parmesan Cheese
1TB Corn Starch

Bring a large pot of salted water to a boil, add pasta and cook until al dente. Drain and set to the side. While the pasta is cooking heat an oven to 400°. Peel your shrimp, rinse the scallops and pat both dry with a paper towel and toss with the olive oil and Old Bay. Place the seafood on a greased pan and place in the oven for approximately 6-8 minutes until cooked through and no longer translucent. Okay pasta and seafood are doing their thing, now to make the sauce. In a blender (or with a fork and some determination) mix together the milk, chicken stock, cream cheese, parmesan cheese and corn starch.

Once everything is cooked we can put it together. Place the drained pasta back in the pasta pot and add the sauce, turn the heat on medium low and keep stirring it all together. The sauce will thicken as it warms. Once it has reached a nice thick gravy consistency add the seafood and all its juices from the pan and cook another minute or two. Remove from the heat, serve & enjoy.

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WW: 10 Points Plus / serving