Best Seafood Fettuccine Recipes

SEAFOOD FETTUCCINE ALFREDO

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.

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.

ALFREDO SEAFOOD FETTUCCINE

Steps:

• Cook fettuccine according to package directions. Meanwhile, prepare Alfredo sauce according to package directions. , In a large skillet, saute the crab, scallops and shrimp in butter for 2-3 minutes or until scallops are opaque and shrimp turn pink. Stir into Alfredo sauce. Season with garlic powder. Cook and stir for 5-6 minutes or until thickened. Drain fettuccine; top with seafood mixture.

SEAFOOD FETTUCCINE ALFREDO SUPREME

Steps:

• Dissolve bouillon in warm water; set aside.
• Start pasta.
• Melt butter over low heat.
• Add peppers to taste and roasted garlic when butter has melted.
• Do not allow garlic to brown more.
• Gradually stir in flour.
• While stirring, gradually add cream until blended.
• Blend in bouillon.
• Continue stirring on medium heat until thickened.
• Add parmesan.
• 5 minutes before pasta is ready, slowly add prawns, calamari and then the scallops to sauce.
• Stir until prawns are pink and calamari spirals.
• Serve over hot fettuccine,lightly sprinkled with parmesan and garnish with parsley and a twisted slice of lemon.

SEAFOOD FETTUCCINE

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.

SEAFOOD PASTA RECIPE: CARAMELIZED LEMON AND GARLIC SCALLOP FETTUCCINE

Steps:

• In a large pot, bring salted water to a boil over high heat. Cook pasta according to packaging directions, or until al dente. Rinse scallops, remove muscle and pat dry with paper towels. Season with salt and pepper. In a large sauté pan, heat 1 tablespoon olive oil and 1 tablespoon butter over medium-high heat. When butter melts into the olive oil, cook scallops for 2-3 minutes on either side, or until browned. Transfer to a plate and keep covered. (Do not over cook scallops, as they will become rubbery.) Using the same pan, drizzle in the rest of your olive oil and butter, and cook your garlic, shallots (both seasoned with salt and pepper) and lemon peel, stirring frequently, for 2 minutes. Pour in your wine and let reduce 1-2 minutes. Then add seafood stock. Let reduce 3 minutes. Add the lemon juice (making sure to catch the seeds) and cook for 1 minute. Take your cooked pasta and add it to the sauce. Cook for 30 seconds and toss to coat well. Transfer to serving plates and top with scallops and fresh dill.

SEAFOOD FETTUCCINE

Steps:

• Melt butter in a 12-inch nonstick skillet over medium-high heat. Add onions and garlic; saute 1 minute or until tender. Add shrimp and lobster; saute 3 minutes or until done. Reduce beat to medium-low. Add half-and-half, heavy cream, salt, pepper, and crabmeat. Cook 3 minutes or until thoroughly heated, stirring constantly (do not boil). Gradually sprinkle 1/2 cup cheese over seafood mixture. Stirring constantly, cook 1 minute. Remove from heat. Combine pasta and seafood mixture in a large bowl or serving platter. Top with remaining cheese and parsley. For a lighter version, substitute 2 cups half-and-half instead of 1 cup half-and-half and 1 cup heavy cream. Works well both ways.

LISA'S SEAFOOD AND BACON FETTUCCINE ALFREDO

Steps:

• 1. Cook the fettuccine in a pot of rapidly boiling salted water until al dente. Drain in a colander, reserving 1/2 cup of the pasta cooking liquid.
• 2. While the pasta is cooking, in a frying pan add bacon and cook for about 5 min then add your scallops and shrimp when they are cooked add the butter, once melted add heavy cream and salt and pepper and bring to a boil. Cook until sauce has reduced slightly, about 5 minutes. Remove from the heat.
• 3. Return the pasta to the pot it was cooked in, set over medium-high heat along with the reserved cooking liquid. Add the butter-cream mixture and cheese and toss to combine thoroughly. Dish up on plates and sprinkle with some more cheese Serve and Enjoy .

OLIVE GARDEN'S SEAFOOD FETTUCCINE ALFREDO

Steps:

• In large saucepan combine ingredients stirring constantly until smooth. Add shrimp and crab meat. Cook until shrimp are just done Serve sauce over pasta

FETTUCCINE ALA SEAFOOD

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.

SEAFOOD FETTUCCINE

Steps:

• 1. On a wok turn setting to medium and melt the butter ; Add garlic and carrots , Saute' on high , stir in the flour and salt , blend in the half & half and milk ; Stir in the tomatoes , parsley and basil.
• 2. Cook for 7-10 minutes until thick and bubbly ; stirring constantly.
• 3. Stir in the shrimp and scallops turn down to medium high for about 7 minutes or until seafood is done.
• 4. Stir in cooked fettuccine , toss to coat the noodles well , heat through , top with goat cheese and Parmesan cheese ( I don't use the goat cheese).

STRIPED FETTUCCINE WITH SEAFOOD SAUCE

Steps:

• Black Pasta Dough;
• Sauce;
• Combine the flour and salt in a standing mixer with a dough hook attachment. Add the eggs, egg yolks and olive oil and work the dough until it comes together. Then turn it out onto a floured board and knead it a couple times.
• To make the black pasta dough follow the same procedure only mix the squid ink into the eggs with an immersion blender before adding it to the flour.
• Roll out the dough through the pasta rolling machine in stages being sure not to over work it and make the dough excessively tough.
• To make the striped pasta, run layers of the egg and squid pasta through the pasta machine being sure not to have too much flour and not folding the pasta on top of each other so the pasta colors don't bleed.
• Add pasta to a large pot of boiling water and cook until tender, being careful not to overcook, about 2 to 3 minutes.
• In a large saute pan over medium-high heat, add the oil. Once heated, add the garlic and the crushed red pepper and saute until fragrant. Add the clams and clam juice and reduce. Add the squid and saute until cooked through and tender. Season with salt and pepper, to taste. Add the cooked pasta and toss together.
• A viewer, who may not be a professional cook, provided this recipe. The Food Network Kitchens chefs have not tested this recipe and therefore, we cannot make representation as to the results.