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Fettuccine with Shrimp, Scallops and Lobster Cream Sauce

Updated: Tuesday, April 15 2014, 02:06 PM EDT
Servings: 4-6

1 lb. box Fettuccine
1 teaspoon Kosher Salt
2 ounces Olive Oil
12 ounces Shrimp, 31-40 ct., peeled & deveined, tail-off
12 ounces Bay Scallops
3 Tablespoons Garlic, minced
6 ounces Shitake Mushrooms, Sliced
22 ounces Wholesome @ Home Lobster Bisque
4 ounces Butter, Unsalted
8 each Green Onions, Sliced Thin
4 ounces Parmesan Cheese, Shaved

Cook the fettuccine in salted boiling water for approximately 7-8 minutes, or until it’s tender.  Strain the pasta and rinse under cold water until it’s cool, then set aside.

In a hot sauté pan add olive oil and sauté the shrimp and scallops with garlic, until their half cooked.

Add the Shitake Mushrooms and continue to sauté until the mushrooms are tender and the scallops and shrimp are fully cooked.

Then add the Lobster Bisque and bring it to a simmer, stir well. 

Add butter and stir well until the butter has melted, then add the Fettuccine to the pan and toss.

Top with Shaved Parmesan Cheese, garnish with green onions & serve.

Serve with fresh hot bread from the Bakery Department.Fettuccine with Shrimp, Scallops and Lobster Cream Sauce

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LOCAL 12 WKRC-TV Cincinnati - In the Kitchen with Kroger - Sean Schmidt Chef Sean Schmidt
Chef Sean Schmidt was born in Chicago, IL and grew up there until his family relocated to Oldbridge, New Jersey. After 6 years, Sean returned to the Chicago area and attended Plainfield High School. He was then accepted to and graduated from Johnson & Wales University with a Bachelor’s Degree in Culinary Arts.

Sean joined Kroger in 2000 and has served in many capacities in various locations including Chef’s Choice Catering, Anderson Towne Center Kroger Store, and the Lebanon and Middletown Marketplace Stores. Sean’s favorite dishes to prepare are grilled items - meats, vegetables and even desserts. Sean is an Executive Chef at the Centerville Marketplace Store.

Sean likes to garden and spend time with his wife and kids.
LOCAL 12 WKRC-TV Cincinnati - In the Kitchen with Kroger - Christopher Alexander Chef Christopher J. Alexander
Chef Christopher J. Alexander was born in Lubbock, Texas but raised in Xenia, Ohio. He graduated from Xenia High School then attended Sinclair Community College and the New England Culinary Institute.

After working in various 4 star restaurants in locations including New Orleans, Vermont, and The British Virgin Islands, Christopher joined Kroger in 2009 and has served at both the Stroop Road Fresh Fare and Englewood Marketplace. Christopher has been a fan of the culinary arts since elementary school when he would spend time cooking with his grandfather. He loves to cook all foods, Asian, Latina American, Southern and Southwestern American. Christopher says “I am a well versed rounds chef. I can do tradition Bakery baking as well as High end Pastries. I really enjoy butchery and meat fabrication ( primals to sausage). But really find myself at home in an eclectic Euro/American line.”
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