Creamy Seafood Fettuccine Recipe Recipes Recipe Cards

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SEAFOOD FETTUCCINE



Seafood Fettuccine image

Shrimp gives an elegant touch to this rich and creamy pasta dish. It's a satisfying entree.-Kim Jorgensen, Coulee City, Washington

Provided by Taste of Home

Categories     Dinner

Time 15m

Yield 4 servings.

Number Of Ingredients 11

3/4 pound uncooked medium shrimp, peeled and deveined
1 can (4 ounces) mushroom stems and pieces, drained
1/2 teaspoon garlic powder
1/8 teaspoon salt
1/8 teaspoon pepper
1/4 cup butter, cubed
1 package (8 ounces) fettuccine, cooked and drained
1/2 cup grated Parmesan cheese
1/2 cup milk
1/2 cup sour cream
Minced fresh parsley, optional

Steps:

  • In a large saucepan, saute the shrimp, mushrooms, garlic powder, salt and pepper in butter for 3-5 minutes. Stir in the fettuccine, cheese, milk and sour cream. Cook over medium heat for 3-5 minutes or until heated through (do not boil). Sprinkle with parsley if desired.

Nutrition Facts :

SEAFOOD FETTUCCINE



Seafood Fettuccine image

This is a basic alfredo sauce, but with less fat and calories than most. Use your favorite seafood or chicken - both work very well with this recipe.

Provided by LAQ1013

Categories     Seafood     Shellfish     Scallops

Time 35m

Yield 8

Number Of Ingredients 10

1 (16 ounce) package dry fettuccine noodles
1 ½ tablespoons butter or margarine
1 cup chopped green onions
4 garlic cloves, peeled and minced
1 pound medium shrimp - peeled and deveined
1 pound sea scallops
2 cups half-and-half cream
1 cup freshly grated Parmesan cheese
salt and pepper to taste
2 tablespoons cornstarch

Steps:

  • Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain.
  • Melt butter in a large, non-stick skillet over medium-high heat. Stir in onions and garlic, and cook for 1 minute. Add shrimp and scallops, stirring to combine, and cook 3 minutes more. Reduce heat to medium-low.
  • Pour half-and-half, salt, and pepper into the pan and bring to a simmer, stirring constantly. Do not boil. Gradually sprinkle 1/2 cup Parmesan cheese over seafood mixture and continue stirring another minute. Remove from heat.
  • Toss cooked pasta into the pan, coating thoroughly. Sprinkle with remaining Parmesan cheese, and serve.

Nutrition Facts : Calories 496.8 calories, Carbohydrate 52.7 g, Cholesterol 157.6 mg, Fat 14.3 g, Fiber 2.9 g, Protein 37.7 g, SaturatedFat 7.8 g, Sodium 750.5 mg, Sugar 1.3 g

CREAMY SHRIMP FETTUCCINE



Creamy Shrimp Fettuccine image

This recipe came from Dave's Dinners by Dave Lieberman. I use frozen shrimp instead of fresh and egg noodles (or whatever pasta I have on hand) instead of fettuccini. DELICIOUS!

Provided by dbdoodle

Categories     One Dish Meal

Time 25m

Yield 6 serving(s)

Number Of Ingredients 8

1 lb fettuccine
1 1/2 cups heavy cream
1/2 cup white wine
5 garlic cloves, thinly sliced
black pepper (20 grinds)
1 lb peeled deveined shrimp
2 tablespoons finely chopped fresh parsley
extra virgin olive oil

Steps:

  • Cook fettuccini in large pot of boiling, salted water until al dente, about 7 minutes.
  • Toss pasta with some oil to keep it from sticking while you make the sauce.
  • Combine cream, wine, garlic and black pepper in large skillet and bring to simmer over high heat.
  • Reduce heat to medium and simmer 7 to 10 minutes.
  • Add shrimp and cook, 4 to 5 minutes.
  • Toss sauce with pasta and chopped parsley.

Nutrition Facts : Calories 592.3, Fat 26.2, SaturatedFat 14.8, Cholesterol 292.6, Sodium 209.8, Carbohydrate 57.2, Fiber 2.6, Sugar 1.7, Protein 28

CREAMY SHRIMP FETTUCCINE



Creamy Shrimp Fettuccine image

This was my go-to date dish, back in the day, and still a favorite of mine. Pasta, shellfish and a reduced cream sauce, what's not to love? Serve with a salad and crusty bread for sopping up that yummy sauce. I'm writing this from memory and measurement estimations, so be kind.

Provided by Desiree V.

Categories     European

Time 35m

Yield 4 serving(s)

Number Of Ingredients 10

1 1/2 lbs raw shrimp (31-40 count)
1 lb fettuccine
1 tablespoon butter
1 tablespoon extra virgin olive oil, plus extra for light coating on the noodles
2 tablespoons minced garlic (adjust to taste)
1/2 cup dry white wine
1 -2 tablespoon italian seasoning
2 pints heavy cream
salt & pepper
sun-dried tomato (optional)

Steps:

  • Clean and peel the shrimp (I leave the tail intact, but that's simply a matter of taste). Reserve the shells.
  • Cook fettuccine as directed. Meanwhile, begin the sauce. (If necessary, lightly coat the pasta with EVOO to keep it from drying out while the sauce finishes.).
  • In a large pan over medium-high heat, melt the butter and olive oil. Add the garlic and the reserved shrimp shells. Sautee until fragrant. (*Always avoid cooking garlic alone as it can burn very quickly. By adding the shells you are reducing the chance of that happening and also leaching some fabulous shrimp flavor out of the shells).
  • Add the wine. As the alcohol cooks off (takes less than 5 minutes), remove the shells with a slotted spoon and discard (great for your garden compost!).
  • Add Italian seasoning and begin to incorporate the cream. I do it about 1/2 cup at a time, allowing it to reduce by half each time, stirring frequently.
  • Season with salt and pepper to taste.
  • Add the shrimp (and tomatoes, if using) and simmer until shrimp is pink/opaque (3-5 minutes).
  • Toss with pasta and serve.

Nutrition Facts : Calories 1465.6, Fat 101.1, SaturatedFat 58.6, Cholesterol 644.3, Sodium 1107.2, Carbohydrate 91.6, Fiber 3.9, Sugar 2.7, Protein 44.5

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