Seafood Fettuccine Recipe
This creamy seafood fettuccine combines tender pasta with shrimp, scallops, and a rich garlic-parmesan sauce for a comforting, restaurant-quality meal ready in under 30 minutes.
Ingredients
- For the Pasta
- 12 oz fettuccine pasta
- Salt for boiling water
- For the Seafood
- 1/2 lb shrimp peeled and deveined
- 1/2 lb scallops bay or sea scallops
- 1 tablespoon olive oil
- 1 tablespoon butter
- Salt and pepper to taste
- For the Creamy Sauce
- 3 tablespoons unsalted butter
- 4 garlic cloves minced
- 1 tablespoon all-purpose flour
- 1 cup heavy cream
- 1 cup whole milk or half-and-half
- 1/2 cup grated Parmesan cheese
- 1/2 teaspoon paprika
- 1 teaspoon Italian seasoning
- Salt and pepper to taste
- Juice of 1/2 lemon
- For Garnish
- Fresh parsley chopped
- Extra Parmesan
Instructions
Cook the Pasta
- Boil fettuccine in salted water until al dente. Reserve 1/2 cup pasta water, then drain.
Cook the Seafood
- Heat olive oil and butter in a skillet.
- Add shrimp and scallops, season lightly, and cook 2–3 minutes per side until opaque.
- Remove from the pan and set aside.
Make the Cream Sauce
- In the same skillet, melt butter and add garlic.
- Stir in flour to form a light roux.
- Slowly whisk in heavy cream, milk.
- Simmer for 2–3 minutes until thickened.
Add Seasonings
- Stir in Parmesan, paprika, Italian seasoning, salt, pepper, and lemon juice.
- Simmer until the sauce becomes smooth and creamy.
Combine Everything
- Add cooked pasta and the reserved seafood back into the skillet.
- Toss until coated, adding splashes of pasta water if needed for smoothness.
Serve
- Serve hot with chopped parsley and extra Parmesan
Notes
- Do not overcook seafood — it becomes rubbery quickly.
- Replace scallops with crab, clams, or mussels if desired.
- Use half-and-half instead of cream for a lighter version.
- Add red chili flakes for a spicy kick.
- Linguine or tagliatelle can replace fettuccine.