Italian Inn Seafood Fettuccini Recipes

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

Ingredients

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

FETTUCCINE ALA SEAFOOD

Fettuccine Ala Seafood image

Make and share this Fettuccine Ala Seafood recipe from Food.com.

Provided by Debbie R.

Categories European

Time 30m

Yield 4 serving(s)

Number Of Ingredients 16

Ingredients

1 lb fettuccine
1 tablespoon salt
1 lb mixed seafood
2 tablespoons butter
4 scallions, chopped tops and bulbs
1 tablespoon garlic, minced (about 4 cloves)
1 shallot, minced
1/2 cup dry white wine
2 tablespoons butter
1 cup cream
1 sprig tarragon, chopped (or 1/2 tsp dried tarragon)
1 pinch marjoram (or oregano)
couple dashes Tabasco sauce
sea salt, to taste
fresh ground black pepper, to taste
flat-leaf Italian parsley, chopped

Steps:

Bring a large pot of water to a boil with 1 Tbsp salt. Cook pasta in boiling water until it is al dente. Drain and hold.
In a skillet over medium high heat, melt the butter until it froths. Add the scallions, garlic, shallots, and seafood. Sauté until aromatic and the shrimp are pink, about 3 minutes. The seafood will be slightly undercooked at this point.
Add wine, stirring from the bottom of the skillet. Reduce wine to half, about 6 minutes.
Push seafood to the side of the skillet, add 2 Tbsp of butter and swirl gently. Slowly add cream, whisking gently so that the cream thickens.
Add tarragon, marjoram, salt and pepper, and Tabasco sauce. Stir seafood and sauce together to combine.
Plate the fettuccine, pour the sauce over, and garnish with the parsley.

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