Italian Inn Seafood Fettuccini
Dive into the comforting elegance of Italian Inn Seafood Fettuccini, a creamy, flavorful seafood pasta dish that brings the taste of fine Italian dining straight to your table. Perfectly cooked fettuccini is enveloped in a luscious Parmesan cream sauce infused with white wine, garlic, and a hint of lemon for a bright, zesty note. Tender shrimp and scallops are seared to perfection, adding a sweet, ocean-fresh flavor that pairs beautifully with the rich and silky sauce. Topped with fresh parsley for a pop of color and freshness, this restaurant-quality dish can be prepared in just 40 minutes, making it ideal for impressing guests or indulging in a cozy date night at home. Whether you're a seafood lover or a fan of creamy pasta recipes, this dish is a must-try for your repertoire.
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 12 oz fettuccini pasta
- 8 oz large shrimp, peeled and deveined
- 8 oz scallops
- 4 tbsp unsalted butter
- 2 tbsp olive oil
- 4 cloves garlic, minced
- 1 cup dry white wine
- 1.5 cups heavy cream
- 1 cup Parmesan cheese, grated
- 2 tbsp parsley, chopped
- 1 tbsp lemon juice
- 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 and cook the fettuccini pasta according to the package instructions until al dente. Reserve 1 cup of pasta water, then drain and set aside.
In a large skillet, heat 2 tablespoons of butter and 1 tablespoon of olive oil over medium-high heat. Add the shrimp and scallops, season with a pinch of salt and pepper, and cook for 2-3 minutes on each side until they turn opaque and just cooked through. Remove seafood from the skillet and set aside.
In the same skillet, reduce the heat to medium, and add the remaining butter and olive oil. Sauté the minced garlic for 1-2 minutes until fragrant, being careful not to burn it.
Pour in the dry white wine and bring it to a simmer, scraping the bottom of the skillet to deglaze. Let it cook for 2-3 minutes until reduced by half.
Stir in the heavy cream and bring it to a gentle simmer. Let the sauce thicken slightly, about 3-4 minutes.
Add the grated Parmesan cheese and stir until melted and well incorporated. If the sauce is too thick, add a splash of reserved pasta water to loosen it.
Season the sauce with salt, black pepper, red pepper flakes (if using), and a tablespoon of lemon juice. Taste and adjust seasoning as needed.
Return the cooked shrimp and scallops to the skillet, along with the cooked fettuccini pasta. Toss everything together to coat the pasta and seafood with the sauce.
Garnish with chopped parsley and serve immediately with extra Parmesan cheese on the side.
Nutrition Facts
Calories |
3265 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 226.0 g | 290% | |
| Saturated Fat | 121.6 g | 608% | |
| Polyunsaturated Fat | 3.0 g | ||
| Cholesterol | 1173 mg | 391% | |
| Sodium | 3640 mg | 158% | |
| Total Carbohydrate | 107.0 g | 39% | |
| Dietary Fiber | 5.7 g | 20% | |
| Total Sugars | 5.9 g | ||
| Protein | 139.7 g | 279% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 1152 mg | 89% | |
| Iron | 7.9 mg | 44% | |
| Potassium | 1662 mg | 35% | |
*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.
