Growing up in a coastal town meant that seafood was a staple in our household. My mother, a phenomenal cook, would often prepare seafood dishes that left us licking our fingers and asking for more. One of my absolute favorites was her Seafood Fettuccine. I remember the smell of garlic and butter wafting through the house as she prepared the dish, making our mouths water in anticipation. The combination of succulent shrimp, tender scallops, and creamy sauce over a bed of perfectly cooked fettuccine was simply heavenly.
Now that I have a family of my own, I often prepare this dish for them, and it has become a favorite in my household as well. Last week, I invited my neighbors over for dinner and decided to prepare this dish. It was a hit! Everyone loved it, and I received so many compliments. It made me realize that this dish is not only a family favorite but also a crowd-pleaser. So, I decided to share this recipe with all of you, my lovely readers.
How to Prepare Seafood Fettuccine
Ingredients for Seafood Fettuccine
– 1 package (16 ounces) of fettuccine noodles
– 1 1/2 tablespoons of butter
– 1 cup of chopped green onions
– 4 cloves of garlic, minced
– 1 pound of medium-sized shrimp, peeled and deveined
– 1 pound of sea scallops
– 2 cups of half-and-half cream
– Salt and pepper, to taste
– 1 cup of freshly grated Parmesan cheese
– 2 tablespoons of cornstarch
Directions for Seafood Fettuccine
1. Start by gathering all your ingredients.
2. In a large pot, fill it with lightly salted water and bring it to a rolling boil. Cook the fettuccine until it’s tender yet firm to the bite, which should take about 8 minutes.
3. Meanwhile, melt the butter in a large nonstick skillet over medium-high heat. Stir in the green onions and garlic and cook for 1 minute.
4. Next, stir in the shrimp and scallops and cook for 3 minutes. Then, reduce the heat to medium-low.
5. Pour in the half-and-half and season with salt and pepper. Stir constantly and bring the mixture to a simmer, making sure it does not boil. Gradually stir in 1/2 cup of Parmesan cheese and cook and stir for an additional minute. Then, remove the skillet from the heat.
6. Drain the pasta and add it to the skillet. Toss it with the sauce until it is thoroughly coated. Sprinkle the remaining Parmesan cheese over the top and serve immediately.
Can I use other types of seafood?
Yes, you can substitute the shrimp and scallops with other types of seafood like clams, mussels, or lobster. Just make sure to adjust the cooking time accordingly.
Can I make this dish ahead of time?
Yes, you can prepare the sauce ahead of time and refrigerate it. When you’re ready to serve, just reheat the sauce, cook the pasta, and combine them together.
What can I serve with this dish?
This dish is quite rich and filling on its own, but you can serve it with a light salad or some garlic bread on the side.
Can I use other types of cheese?
Parmesan cheese works best for this recipe, but you can also use Pecorino Romano or Asiago cheese if you prefer.
Can I make this dish spicy?
If you like a bit of heat, you can add some crushed red pepper flakes to the sauce while cooking.
Can I make this dish gluten-free?
Yes, you can make this dish gluten-free by using gluten-free pasta and making sure all the other ingredients are gluten-free as well.
I hope you and your loved ones enjoy this delicious Seafood Fettuccine recipe as much as my family and I do. Happy cooking!
- 1 16 ounce package dry fettuccine noodles
- 1 1/2 tablespoons butter or margarine
- 1 cup chopped green onions
- 4 cloves garlic minced
- 1 pound medium shrimp - peeled and deveined
- 1 pound sea scallops
- 2 cups half-and-half cream
- salt and pepper to taste
- 1 cup freshly grated Parmesan cheese
- 2 tablespoons cornstarch
- Gather all ingredients.
- Fill a large pot with lightly salted water and bring to a rolling boil. Cook fettuccine at a boil until tender yet firm to the bite, about 8 minutes.
- Meanwhile, melt butter in a large nonstick skillet over medium-high heat. Stir in green onions and garlic; cook for 1 minute. Stir in shrimp and scallops; cook for 3 minutes, then reduce the heat to medium-low.
- Pour in half-and-half and season with salt and pepper; stir constantly and bring to a simmer, making sure it does not boil. Gradually stir in 1/2 cup Parmesan; cook and stir for 1 more minute, then remove from the heat.
- Drain pasta. Add to the skillet and toss with sauce until thoroughly coated. Sprinkle remaining Parmesan over top and serve immediately.