SEAFOOD ALFREDO FETTUCCINE - ITALIAN TUTTO MARE
When shrimp, crab, clams, and mushrooms come together in a luscious creamy, cheesy garlic sauce over fresh pasta, you get this delectable Seafood Alfredo Fettuccine!
Provided by Sparkles Of Yum
Categories Entree,Dinner
Time 40m
Number Of Ingredients 22
Steps:
- Cook pasta according to package instructions, drain reserving a little water and cover.
- In large skillet, heat two tablespoons olive oil to saute the mushrooms, when those are almost ready add the garlic, being careful not to burn. Remove the mushrooms and set aside.
- In the same skillet bring half-and-half to a boil. Cook over medium-high heat, stirring frequently, until reduced by about one-fourth. Stir in shrimp, clams, crab meat, butter, black pepper and red pepper flakes.
- Cook, stirring until shrimp is done about 4 minutes. Add mushrooms back in and stir in Parmesan and Provel; remove from heat. Toss with Fettuccine, add toasted bread crumbs and fresh parsley as garnish and serve immediately.Instructions for fresh pasta:
- In a stand mixer fitted with the dough hook, combine the flour and salt on low speed. Add the egg yolks, eggs, and olive oil and continue to mix on low speed. Once the flour is incorporated, increase the speed to medium- low and mix/knead the dough for 5 minutes.
- Lightly flour your works surface. Dump the dough onto the surface and continue to knead for a few more minutes. At this point, the dough may look a little dry, which is fine. Wrap the dough well in plastic wrap and let it rest in the refrigerator for at least 1 hour before rolling it. This rest allows the flour to be fully absorbed by the wet ingredients for a smooth, tender dough. (You can make the dough up to 1 day ahead of rolling it; keep it refrigerated.)
- Fresh pasta cooks faster (about 1-3 minutes) than dried. So be sure to keep an eye on it.
Nutrition Facts : Calories 1852 calories, Carbohydrate 175 grams carbohydrates, Cholesterol 1125 milligrams cholesterol, Fat 74 grams fat, Fiber 8 grams fiber, Protein 115 grams protein, SaturatedFat 32 grams saturated fat, ServingSize 1, Sodium 3911 milligrams sodium, Sugar 13 grams sugar, TransFat 1 grams trans fat, UnsaturatedFat 37 grams unsaturated fat
SEAFOOD FETTUCCINE ALFREDO
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
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.
SEAFOOD FETTUCCINE
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 ITALIANA
Janet Quigley of Galveston, Texas perks up a platter of fettuccine with spice sausage and delicately flavored asparagus and mushrooms. The satisfying entree is easy enough for an everyday meal and colorful enough for company.
Provided by Taste of Home
Categories Dinner
Time 25m
Yield 4 servings.
Number Of Ingredients 11
Steps:
- Cook fettuccine according to package directions. , Meanwhile, in a large saucepan, saute sausage, asparagus, mushrooms, onion, garlic and thyme in oil until vegetables are tender. Combine cornstarch and broth until smooth; stir into sausage mixture. Bring to a boil; cook and stir for 1-2 minutes or until thickened. Drain pasta. Add to sausage mixture; toss to coat. Sprinkle with Parmesan cheese.
Nutrition Facts : Calories 285 calories, Fat 8g fat (2g saturated fat), Cholesterol 39mg cholesterol, Sodium 908mg sodium, Carbohydrate 34g carbohydrate (0 sugars, Fiber 3g fiber), Protein 19g protein. Diabetic Exchanges
ITALIAN INN SEAFOOD FETTUCCINI
The Italian Inn was my favorite restaurant in Tulsa, OK. It closed after over 40 years in business. This popular recipe was a favorite at the Inn. From the Italian Inn Cookbook.
Provided by TxGriffLover
Categories Crab
Time 40m
Yield 2-4 serving(s)
Number Of Ingredients 13
Steps:
- Melt butter in large skillet. Saute shallots and scallions until soft. Add Worcestershire sauce, basil, salt & pepper.
- Add shrimp and crab meat. Stir until shrimp are pink.
- Add sour cream, heavy cream, Parmesan cheese, and heat thoroughly; do not boil.
- Fold the sauce into the fettuccini, which has been boiled to al dente in salted water, and drained.
- Sprinkle with parsley and Parmesan cheese.
Nutrition Facts : Calories 1441.2, Fat 96.9, SaturatedFat 56.1, Cholesterol 641.4, Sodium 2149.1, Carbohydrate 83.1, Fiber 0.8, Sugar 9.9, Protein 61.1
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