Seafood Fettuccine

I went a different direction for Easter this year.  Usually, we either make lamb.  Sometimes we do a spring-themed menu.  Last year we did surf and turf.  This year, I went with seafood.  We had some of Hubs’ family in from out of town.  I wanted to make the meal extra special, so I made fresh pasta for the dish.  But it is just as satisfying with dried fettuccine.  I highly recommend this as a special occasion meal.  If you’re making this as a meal for two, definitely halve the recipe.

adapted from Cooking Light, January 2002

Seafood Fettuccine

Seafood Fettuccine

You may switch out with different types of seafood. I've made it also with lump crab meat and fresh clams.

Ingredients

2 Tbs butter
1 lb sea scallops
3 cloves garlic, minced
1/3 c dry white wine
1 1/2 lbs mussels, cleaned and debearded
1 lb medium shrimp, shelled
1 1/2 c half and half
1/4 tsp ground pepper
1 lb fettuccine, cooked to al dente
3/4 c Parmesan cheese
3 Tbs chopped fresh parsley

Instructions

  1. In a large dutch oven, heat the butter over medium-high heat. Pat scallops dry with a paper towel. Sear scallops in the butter until both sides are browned, 3-4 minutes per side. Transfer scallops to a plate; cover to keep warm.
  2. Add garlic to dutch oven and cook until fragrant, about 1 minute. Add white wine and mussels. Cover and let cook until mussels have opened, about 6-7 minutes. Transfer mussels to a bowl. Discard any unopened mussels. Cover to keep warm.
  3. Add shrimp to dutch oven (there will be some accumulated juices in the pot, that’s okay.) Cook shrimp until no longer translucent, about 5 minutes. Add half and half and black pepper. Heat until sauce is hot but not boiling. Add pasta and let cook for 5 minutes, until sauce has thickened a bit. Transfer pasta and sauce to a large bowl. Sprinkle with Parmesan cheese and toss. Add scallops, mussels, and parsley, and toss to combine. Serve immediately.
http://kokocooks.com/2013/04/seafood-fettuccine/

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Sweet Comments:

  1. It looks delicious! Love the photos.

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