Chipotle Shrimp or Scallop Scampi with Fettuccine
Indulge in the bold flavors of this Chipotle Shrimp or Scallop Scampi with Fettuccine, a creamy and smoky twist on the classic pasta dish. Tender shrimp or succulent sea scallops are seared to perfection and bathed in a luscious chipotle cream sauce, enriched with garlic, fresh lemon juice, and grated Parmesan cheese. The subtle heat of chipotle peppers in adobo adds a spicy, smoky depth that pairs perfectly with the silky strands of fettuccine. This easy yet elegant meal is ready in just 35 minutes, making it ideal for weeknight dinners or special occasions. Serve it with a sprinkle of fresh parsley and an extra dash of Parmesan for the ultimate restaurant-worthy experience right at home!
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Recipe Information
Ingredients
- 12 oz fettuccine
- 1 lb large shrimp (peeled and deveined) or sea scallops
- 2 tbsp olive oil
- 3 tbsp unsalted butter
- 4 cloves garlic (minced)
- 2 tbsp chipotle peppers in adobo sauce (finely chopped)
- 1 cup dry white wine or chicken stock
- 3 tbsp lemon juice (freshly squeezed)
- 1 cup heavy cream
- 2 tbsp parsley (chopped)
- 1 cup grated Parmesan cheese
- 0.5 tsp salt
- 0.5 tsp black pepper
- 0.25 tsp red pepper flakes (optional)
Instructions
Bring a large pot of salted water to a boil. Cook the fettuccine until al dente according to the package instructions, then drain and set aside, reserving 1/2 cup of pasta water.
While the pasta cooks, heat 1 tablespoon of olive oil in a large skillet over medium heat. Add the shrimp or scallops (seasoned with a pinch of salt and pepper) and cook for 2-3 minutes per side until just cooked through. Remove from the skillet and set aside.
In the same skillet, add another tablespoon of olive oil and 2 tablespoons of butter. Once the butter has melted, add the minced garlic and sauté for 1 minute until fragrant.
Stir in the chopped chipotle peppers and cook for 30 seconds, ensuring the smoky aroma is released.
Deglaze the pan with the white wine or chicken stock, scraping any bits from the bottom of the skillet. Let it simmer for 2-3 minutes to reduce slightly.
Lower the heat to medium-low and stir in the lemon juice and heavy cream. Let the mixture cook for 2 minutes, stirring occasionally.
Add the cooked shrimp or scallops back to the skillet and toss gently to coat in the sauce.
Stir in the chopped parsley, Parmesan cheese, and optional red pepper flakes for extra heat. Season with salt and pepper to taste.
Add the cooked fettuccine to the skillet, tossing to combine. If needed, use the reserved pasta water to loosen the sauce to your desired consistency.
Remove from heat and serve immediately, garnished with more Parmesan and parsley if desired.
Nutrition Facts
Calories |
2891 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 174.0 g | 223% | |
| Saturated Fat | 90.5 g | 453% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 1299 mg | 433% | |
| Sodium | 3734 mg | 162% | |
| Total Carbohydrate | 123.1 g | 45% | |
| Dietary Fiber | 6.5 g | 23% | |
| Total Sugars | 9.5 g | ||
| Protein | 161.7 g | 323% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 1163 mg | 89% | |
| Iron | 8.2 mg | 46% | |
| Potassium | 1924 mg | 41% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
