If it was possible, I would have seafood every nite. Doesn’t matter if it’s oysters, shrimp, fish of any kind, scallops. Add in some pasta and I am in Seafood heaven.
Like this pasta with shrimp and scallops.
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Seafood Fettucine
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1 1/2 Tbl butter
1 cup chopped green onions
4 cloves garlic, diced
1 lb medium shrimp, peeled
1 lb sea scallops
2 cups 1/2 and 1/2
1/2 tsp salt
1/4 tsp black pepper
1/2 lb lump crabmeat
3/4 cup grated fresh Parmesan Cheese, divided
8 cups hot cooked fettuccine (abt 1 lb uncooked)
1/4 cup fresh parsley {I used dried}
Pat the shrimp and scallops dry before cooking with paper towels so they don’t dilute he sauce.
Melt butter in a 12″ skillet over medium-high heat.
Add onions and garlic.
Saute 1 minute or until tender
Add shrimp and scallops.
Saute 3 minutes or until done.
Reduce heat to medium-low.
Add 1/2 and 1/2, salt, pepper, and crabmeat.
Cook 3 minutes or until thoroughly heated, stirring constantly (do not boil)
Gradually sprinkle 1/2 cup Parmesan cheese over seafood mixture, stirring constantly.
Cook 1 minute.
Remove from heat
Combine pasta and seafood mixture in a large bowl.
Top each serving with 1 1/2 tsp cheese and parsley.
This was really good. And very quick and easy. Once the shrimp are peeled that is!! One change I would make – sear the scallops before adding them to the mix. I think that would enhance the flavor and give them a better texture. This makes quite a bit of pasta. I hope it freezes well.
Recipe is from Cooking Light. I don’t remember which issue.
BTW this week’s host for Presto Pasta Friday is Pam of Sidewalk Shoes. Make sure you go by her site and look at the round up of great pasta dishes.
July 16, 2010 at 7:13 AM
We had this last night…well, sort of, we had shrimp fettuccine with the pasta I made. I was going for linguine but pasta making skills are not that great, so it was more of a cross between fettuccine and something even larger…I will keep working on it. Also need to work on timing of getting the pasta cooked just right as fresh is a lot different than dried. Thanks for making pasta with me…I NEED a pasta maker for Christmas!! Your seafood fettuccine looks so very good…I am like you, I could eat seafood every single day.
July 16, 2010 at 10:13 AM
If it weren’t for the scallops and the shrimp I would probably love this dish 😉
July 16, 2010 at 10:27 AM
If it wasn’t for the shrimp and scallops there wouldn’t BE this dish. LOL
July 16, 2010 at 12:40 PM
Thanks for your entry! Looks good!
July 16, 2010 at 5:43 PM
Of course the Italians would thrown their hands in horror Cheese and seafood. But other nations are more than happy like the French and the British. Who doesn’t love a Lobster Mornay. I think your dish sounds delicious
July 16, 2010 at 8:12 PM
I love fettucini and I’ve never made it with scallops. I have to try this! Beautiful dish.
July 17, 2010 at 1:23 AM
This sounds heavenly. I LOVE seafood as well; I just wish it wasn’t so expensive or I would eat it every day 🙂
July 26, 2010 at 9:47 PM
[…] Margaret of Tea and Scones made Indian Chicken Curry from an old issue of Cooking Light and Seafood Fettuccine from Cooking Light. […]
July 27, 2010 at 9:50 PM
This sounds amazing!