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+ servings
cheesy broccoli noodles

Scallop & Broccoli Alfredo

The Starving Chef
For this recipe, I went with some bay scallops and frozen broccoli paired with some fresh mushrooms in a light cheese sauce.
Prep Time 15 mins
Cook Time 15 mins
Total Time 30 mins
Course Dinner, Main Course
Cuisine Pasta, Seafood
Servings 4


  • 8 oz bay scallops
  • 2 cups fresh broccoli (or frozen & thawed)
  • ½ cup mushrooms sliced
  • ½ cup heavy cream
  • 8 tablespoons butter split into 1/4 cups
  • ½ cup Parmesan cheese + more for topping
  • ¼ box angel hair or fettuccine pasta


  • Cook the noodles according to the instructions on the box.
  • In a large pan, heat a tablespoon butter over medium high heat then add the scallops and caramelize on each side, or about 2-4 minutes until cooked through. Remove from the pan.
  • Using the same skillet, without cleaning, heat another tablespoon of butter over medium heat. Add the fresh mushrooms and sauté. Add the broccoli to the pan and another tablespoon of butter, and stir until the broccoli has heated through.
  • In a smaller pan, melt 1/4 cup of butter over medium low heat while slowly whisking in the heavy cream. Season with salt and pepper, to taste. Add the 1/4 cup of Parmesan cheese and stir until the cheese has completely melted into the sauce.
  • Combine the cooked noodles into the pan with the broccoli and mushrooms. Pour the sauce over the noodles and stir well. Add the cooked scallops and fold gently into the pasta. Serve immediately and enjoy!
Keyword broccoli, mushrooms, noodles, scallops
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