Fettuccine With Shrimp Scallops And Mussels Recipes

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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

MUSSELS, CLAMS AND SHRIMP IN SPICY BROTH



Mussels, Clams and Shrimp in Spicy Broth image

Provided by Giada De Laurentiis

Categories     main-dish

Time 1h30m

Yield 6 servings

Number Of Ingredients 11

1/4 cup olive oil
5 garlic cloves, minced
1 bay leaf
1 teaspoon dried crushed red pepper
1 cup dry white wine
1 (28-ounce) can diced tomatoes
24 small Littleneck clams (about 2 1/2 pounds total), scrubbed
24 mussels (about 1 1/2 pounds total), debearded
20 large shrimp (about 1 pound), peeled, deveined, butterflied
1/2 cup torn fresh basil leaves
Warm crusty bread

Steps:

  • Heat the oil in a heavy large pot over medium heat. Add the garlic, bay leaf, and crushed red pepper. Saute until the garlic is tender, about 1 minute. Add the wine and bring to a boil. Add the tomatoes. Bring to a simmer. Simmer until the tomatoes begin to break down and the flavors blend, about 5 minutes. Stir in the clams. Cover and cook for 5 minutes. Stir in the mussels. Cover and cook until the clams and mussels open, about 5 minutes longer.
  • Using a tongs, transfer the opened shellfish to serving bowls (discard any shellfish that do not open). Add the shrimp and basil to the simmering tomato broth. Simmer until the shrimp are just cooked through, about 1 1/2 minutes. Divide the shrimp and tomato broth among the bowls. Serve with the warm bread.

SHRIMP, SCALLOPS AND MUSSELS IN A BASIL WINE SAUCE



Shrimp, Scallops and Mussels in a Basil Wine Sauce image

A really savory dish that can be served hot or cold. A crusty loaf of bread or the sweetness of Challah makes this a delicious main dish!

Provided by Wendy B.

Categories     Mussels

Time 30m

Yield 4 people, 4 serving(s)

Number Of Ingredients 11

4 cloves or 1 teaspoon of fresh minced garlic
1/2 cup minced shallot
4 ounces butter
2 tablespoons olive oil
1/3 cup chopped scallion
1 cup white wine (your preference dry or sweet)
3 tablespoons chopped fresh basil
1 teaspoon oregano
2 lbs mussels
1/2 lb shrimp
1 lb scallops

Steps:

  • Melt butter and proceed to saute the garlic and shallots in olive oil until lightly browned.
  • Add scallions to the pot and saute for another 5 minutes.
  • Mix in the basil, oregano and wine and allow the mixture to slowly simmer on low flame for 5 mintues.
  • Add in the mussels, scallops and shrimp and cover. Allow the pot to simmer for 10 minutes until the mussels are open.
  • Serve with the bread to soak up the sauce in a deep bowl and enjoy!

SEAFOOD FETTUCCINE ALFREDO



Seafood Fettuccine Alfredo image

I like to serve this lovely pasta, featuring scallops and shrimp, with crusty Italian bread. Sprinkled with tomato and parsley, this dish looks as mouthwatering as it tastes. -Jimmy Spellings, Oakland, Tennessee

Provided by Taste of Home

Categories     Dinner

Time 30m

Yield 2 servings.

Number Of Ingredients 12

4 ounces uncooked fettuccine
1/4 pound uncooked medium shrimp, peeled and deveined
1/4 pound sea scallops, halved
2 tablespoons olive oil, divided
1 small shallot, chopped
1 garlic clove, minced
1/4 cup chicken broth
1/4 cup white wine or additional chicken broth
1 cup heavy whipping cream or half-and-half cream
1/2 cup grated Parmesan cheese
1 Roma tomato, diced
2 tablespoons minced fresh parsley

Steps:

  • Cook the fettuccine according to package directions. Meanwhile, in a large skillet, saute shrimp and scallops in 1 tablespoon oil for 3-5 minutes or until shrimp turn pink and scallops are opaque. Remove and keep warm. , In the same skillet, saute shallot in remaining oil until tender. Add garlic; cook 1 minute longer. Stir in broth and wine. Bring to a boil. Reduce heat; simmer, uncovered, for 6-8 minutes or until most of the liquid has evaporated. Stir in cream; cook, uncovered, over medium heat for 5 minutes or until thickened. , Drain fettuccine; stir into cream sauce. Add shrimp, scallops and cheese; toss to coat. Sprinkle with tomato and parsley.

Nutrition Facts : Calories 702 calories, Fat 34g fat (14g saturated fat), Cholesterol 179mg cholesterol, Sodium 728mg sodium, Carbohydrate 53g carbohydrate (10g sugars, Fiber 3g fiber), Protein 40g protein.

SPAGHETTI WITH MUSSELS, SCALLOPS AND SHRIMP



Spaghetti With Mussels, Scallops and Shrimp image

This is one of our favorites! You may want to add some red pepper flakes to the sauce if you like things spicy. Originally from a May 1979 issue of Bon Apetit.

Provided by Leslie in Texas

Categories     Spaghetti

Time 50m

Yield 4-6 serving(s)

Number Of Ingredients 12

3 tablespoons olive oil
1 large onion, minced
2 large garlic cloves, minced
1/4 cup dry white wine
1 1/2 teaspoons dried basil or 1 1/2 tablespoons fresh basil
1 teaspoon dried marjoram or 1 tablespoon fresh marjoram
1 1/2 cups diced canned tomatoes, well drained
1 1/2 lbs mussels, scrubbed and debearded (see note)
1 lb sea scallops, halved
1 lb large shrimp, peeled, deveined and butterflied
salt & freshly ground black pepper, to taste
1 lb spaghetti, cooked al dente

Steps:

  • Heat oil in 4 or 5-quart saucepan over medium-high heat.
  • Add onion and saute until golden;add garlic and saute an additional 30 seconds.
  • Stir in wine,basil and marjoram and cook 1 minute.
  • Add tomatoes, increase heat and boil 5 minutes.
  • Reduce heat to medium,add mussels, cover and cook until shells open, about 5 minutes.
  • Add scallops and shrimp.
  • Cover and cook an additional 2 to 3 minutes, until scallops and shrimp are barely firm.
  • Season to taste with salt and pepper, add spaghetti and toss gently to mix.
  • Serve immediately, with freshly grated parmesan, if desired.
  • Note-to rid mussels of their sand and to plump them, scrub thoroughly and place in deep bowl.Cover with cold water and sprinkle with 2 tablespoons cornmeal. Cover and refrigerate overnight.Rinse and drain well just before cooking.

Nutrition Facts : Calories 926.6, Fat 18.7, SaturatedFat 2.9, Cholesterol 258.1, Sodium 962.5, Carbohydrate 103.7, Fiber 5.2, Sugar 6.1, Protein 78.6

FETTUCCINE WITH SHRIMP, SCALLOPS AND MUSSELS



Fettuccine with Shrimp, Scallops and Mussels image

Categories     Pasta     Sauté     Steam     Basil     Mussel     Scallop     Shrimp     Thyme     Bon Appétit

Yield Serves 4

Number Of Ingredients 14

3 1/2 tablespoons butter
1 1/2 cups fresh white breadcrumbs
3 tablespoons plus 1 cup chopped fresh basil
4 teaspoons chopped fresh thyme
1 pound mussels, scrubbed, debearded
1 cup water
3 tablespoons extra-virgin olive oil
1 zucchini, halved lengthwise, slice crosswise
1 yellow summer squash, halved lengthwise, sliced crosswise
1 red bell pepper, cut into matchstick-size strips
4 garlic cloves, minced
8 ounces uncooked large shrimp, peeled, deveined
8 ounces sea scallops
1 pound fettuccine

Steps:

  • Melt 1 1/2 tablespoons butter in large nonstick skillet over medium-high heat. Add breadcrumbs; sauté until golden, about 5 minutes. Mix in 3 tablespoons basil and thyme. Remove from heat.
  • Combine mussels and 1 cup water in large pot. Cover; boil until mussels open, about 7 minutes (discard any mussels that do not open). Using tongs, transfer mussels to bowl. Tent with foil. Strain cooking liquid into small bowl.
  • Heat 1 tablespoon oil in large nonstick skillet over medium-high heat. Add vegetables and sauté until crisp-tender, about 5 minutes. Transfer to bowl. Melt 2 tablespoons butter with 2 tablespoons oil in same skillet. Add garlic; sauté 30 seconds. Add shrimp, scallops and 1/2 cup basil and sauté 3 minutes. Add mussel cooking liquid; simmer until shellfish are cook through, about 3 minutes. Add vegetables; stir to heat through.
  • Meanwhile, cook pasta in large pot of boiling salted water until just tender but still firm to bite. Drain.
  • Pour vegetables and shellfish over pasta; toss to coat. Season with salt and pepper. Sprinkle with 1/2 cup basil. Top with mussels and breadcrumbs.

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Top Asked Questions

How to make seafood fettuccine with shrimp and scallops?
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.
How to make Spaghetti with scallops, mussels and shrimp?
Heat oil in 4 or 5-quart saucepan over medium-high heat. Add onion and saute until golden;add garlic and saute an additional 30 seconds. Stir in wine,basil and marjoram and cook 1 minute. Add tomatoes, increase heat and boil 5 minutes. Reduce heat to medium,add mussels, cover and cook until shells open, about 5 minutes. Add scallops and shrimp.
How to make fettuccine with mussels and tomatoes?
Add garlic to pan; cook 1 minute, stirring constantly. Add wine to pan; cook 3 minutes or until the liquid evaporates, stirring occasionally. Add tomatoes; cook 2 minutes, stirring occasionally. Stir in reserved pasta cooking water and clam juice; bring to a boil. Add mussels; cover and cook 4 minutes or until mussels open.
How long to cook shrimp and mussels in pasta sauce?
Drain, reserving 1 cup pasta cooking liquid. Add mussels, shrimp, and ¼ cup pasta cooking liquid to sauce. Cover and cook, shaking pot occasionally, until mussels open, about 4 minutes. Using tongs, pick out shrimp and mussels and transfer to a large bowl, discarding any mussels that have not opened.

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