Fettuccine Ala Seafood
Dive into the indulgent flavors of the sea with this Fettuccine Ala Seafood recipe, a creamy, luxurious pasta dish that combines fettuccine with succulent shrimp, tender scallops, and briny mussels. This restaurant-worthy creation starts with a velvety Parmesan cream sauce infused with garlic, dry white wine, and a hint of fresh lemon juice, perfectly complementing the seafood's natural sweetness. The dish is finished with a sprinkle of fresh parsley for a pop of color and brightness, making it an irresistible weeknight dinner or a showstopping centerpiece for entertaining. Ready in just 40 minutes, this seafood pasta masterpiece is sure to be your go-to recipe for indulgent comfort food. Perfectly paired with a crisp white wine and served with a side of crusty bread, it's a culinary escape to the Italian coastline.
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Recipe Information
Ingredients
- 400 grams Fettuccine pasta
- 200 grams Shrimp, peeled and deveined
- 200 grams Scallops
- 300 grams Mussels, cleaned
- 3 tablespoons Unsalted butter
- 2 tablespoons Olive oil
- 4 pieces Garlic cloves, minced
- 1.5 cups Heavy cream
- 1 cup Parmesan cheese, freshly grated
- 1 cup Dry white wine
- 3 tablespoons Fresh parsley, chopped
- 2 tablespoons Lemon juice
- to taste Salt
- to taste Black pepper
Instructions
Bring a large pot of salted water to a boil. Cook the fettuccine according to the package instructions until al dente. Drain and set aside.
Heat 1 tablespoon of olive oil and 1 tablespoon of butter in a large skillet over medium-high heat. Add the shrimp and scallops in a single layer. Season with salt and pepper. Cook for 2-3 minutes on each side until just opaque. Remove from the skillet and set aside.
In the same skillet, add another tablespoon of olive oil and butter. Add the mussels and pour in the dry white wine. Cover with a lid and steam for 4-5 minutes, or until the mussels open. Discard any mussels that remain closed. Remove the mussels from the skillet and set aside.
Reduce the heat to medium and melt the remaining 1 tablespoon of butter in the skillet. Add the minced garlic and sauté for 1-2 minutes until fragrant but not browned.
Slowly pour in the heavy cream, stirring well to combine. Let it simmer gently for 3-4 minutes. Stir in the grated Parmesan cheese and continue stirring until the sauce thickens slightly.
Return the shrimp, scallops, and mussels to the skillet. Add the lemon juice and chopped parsley, stirring to coat the seafood evenly in the sauce.
Add the cooked fettuccine to the skillet, tossing everything together until the pasta is well coated with the sauce.
Taste and adjust seasoning with more salt and black pepper, if needed.
Serve immediately, garnished with additional parsley and grated Parmesan, if desired.
Nutrition Facts
Calories |
4729 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 236.1 g | 303% | |
| Saturated Fat | 120.6 g | 603% | |
| Polyunsaturated Fat | 3.9 g | ||
| Cholesterol | 1161 mg | 387% | |
| Sodium | 6235 mg | 271% | |
| Total Carbohydrate | 342.5 g | 125% | |
| Dietary Fiber | 15.3 g | 55% | |
| Total Sugars | 17.8 g | ||
| Protein | 241.9 g | 484% | |
| Vitamin D | 8.4 mcg | 42% | |
| Calcium | 1838 mg | 141% | |
| Iron | 17.0 mg | 94% | |
| Potassium | 2719 mg | 58% | |
*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.
