SEAFOOD FETTUCCINE
Shrimp gives an elegant touch to this rich and creamy pasta dish. It's a satisfying entree.-Kim Jorgensen, Coulee City, Washington
Provided by Taste of Home
Categories Dinner
Time 15m
Yield 4 servings.
Number Of Ingredients 11
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.
Nutrition Facts :
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.
SHRIMP FETTUCCINE ALFREDO
This take on a classic Italian-American recipe is super easy to make. Slightly reducing the cream and adding a hefty dose of cheese means you don't have to use flour to thicken the sauce.
Provided by Food Network Kitchen
Categories main-dish
Time 25m
Yield 4 servings
Number Of Ingredients 9
Steps:
- Bring a large pot of water to a boil, and salt generously. Add the pasta, and boil according to package directions until al dente, tender but still slightly firm. Strain, and toss with a splash of oil.
- Meanwhile, arrange the shrimp in a single layer on a large pie pan or paper plate, and pat them with a paper towel until completely dry. Season with salt and pepper.
- Heat a large skillet over medium heat, and add 2 tablespoons of the butter. When the butter melts, raise the heat to medium-high, and invert the plate of shrimp over the skillet so the shrimp fall into the pan all at once. Cook the shrimp, without moving them, until the underside is pink, 1 to 2 minutes. Flip the shrimp, and cook until fully pink and cooked through, about 2 minutes more. Transfer the shrimp to a bowl.
- Reduce the heat to medium, and add the remaining 6 tablespoons butter. Scrape the bottom of the skillet with a wooden spoon to release any browned bits. When the butter has mostly melted, whisk in the cream and nutmeg and bring to a simmer, then cook for 2 minutes. Lower the heat to keep the sauce warm.
- Whisk the Parmigiano-Reggiano into the sauce. Add the shrimp and cooked pasta, and toss well. Season with salt and pepper. Serve hot in heated bowls.
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
SEAFOOD ALFREDO
Provided by Robert Irvine : Food Network
Categories main-dish
Time 1h
Yield 6 servings
Number Of Ingredients 17
Steps:
- For the bechamel sauce: Melt the butter in a saucepan. Whisk in the flour and cook for 2 to 3 minutes, stirring constantly. Slowly whisk in the milk. Simmer for 20 minutes, stirring frequently to avoid burning. Season with salt and white pepper, then strain through a chinois and hold for later use.
- For the seafood alfredo pasta: Bring a large pot of water to a boil to reheat the cooked pasta. In a saute pan or small saucepan, heat the bechamel sauce to a simmer. Add the Parmesan and stir to melt the cheese. Add the crabmeat and toss to warm.
- Sprinkle the shrimp with salt and pepper. Heat a large saute pan over high heat. Add the grapeseed oil and then the shrimp to the pan. Cook for 1 to 2 minutes, then flip the shrimp and finish cooking, another 1 to 2 minutes. Remove the shrimp, leaving the oil in the pan. Hold the shrimp for plating.
- Add the sliced garlic to the shrimp pan and saute until it just begins to brown around the edges. While the garlic is cooking reheat the pasta in the boiling water, about 1 minute. Strain the pasta, add it to the pan with the garlic and toss.
- Add the bechamel and crab to the pasta and toss. Add the lemon juice, Chicken stock and cream and sprinkle with salt and pepper. Add the egg yolks and toss to incorporate. Cook for 1 minute to help thicken the sauce. Add the shrimp and toss.
- Divide the pasta and shrimp evenly between serving plates and garnish with chopped chives.
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.
SEAFOOD FETTUCCINE ALFREDO SUPREME
Make and share this Seafood Fettuccine Alfredo Supreme recipe from Food.com.
Provided by Susan Scovill
Categories No Shell Fish
Time 45m
Yield 4-6 serving(s)
Number Of Ingredients 13
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.
20-MINUTE SEAFOOD PASTA
Make a low in fat, satisfying dish in minutes - ideal for Friday nights
Provided by Good Food team
Categories Dinner, Lunch, Main course, Pasta, Starter, Supper
Time 20m
Number Of Ingredients 9
Steps:
- Heat the oil in a wok or large frying pan, then cook the onion and garlic over a medium heat for 5 mins until soft. Add the paprika, tomatoes and stock, then bring to the boil.
- Turn down the heat to a simmer, stir in the pasta and cook for 7 mins, stirring occasionally to stop the pasta from sticking. Stir in the seafood, cook for 3 mins more until it's all heated through and the pasta is cooked, then season to taste. Sprinkle with the parsley and serve with lemon wedges.
Nutrition Facts : Calories 417 calories, Fat 6 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 63 grams carbohydrates, Sugar 8 grams sugar, Fiber 6 grams fiber, Protein 26 grams protein, Sodium 2.3 milligram of sodium
MEXICAN SEAFOOD FETTUCCINE
Seafood fettucini with a kick! My dad and I created this creamy Mexican seafood fettucini dish trying to recreate a seafood fettucini from a local Mexican restaurant. It started off adding a little of this and a little of that and turned out sensational. A real crown pleaser! Great served alone or with Spanish rice!
Provided by Alley Barbie
Categories < 60 Mins
Time 45m
Yield 6 serving(s)
Number Of Ingredients 18
Steps:
- Cook pasta according to box directions, set aside.
- In large skillet, add olive oil, white wine, 1/4 cup green onion and 1/2 cup white onion. Cook 2 minutes or until lightly browned. Add shrimp and crab. Saute until lightly browned.
- In another large skillet combine both jars of Ragu Alfredo sauce, paprika, Cajun seasoning, white pepper, red pepper, cayenne pepper, 1/2 cup onion, green pepper, 1/2 cup green onion, 3/4 cup chopped tomatoes, jalapeño juice, chopped jalapeños. Simmer 20 minutes. Add 1/4 cup Parmesan cheese and continue cooking stirring occasionally for another 10 minutes.
- In large pot combine sauce mixture with sauteed shrimp and crab. Stir well.
- Add cooked pasta. Stir well over low heat adding more Parmesan, seasonings, or spices to taste, as desired.
- Perfect one dish meal, but goes great with any mexi or spanish rice!
Nutrition Facts : Calories 482.2, Fat 11.8, SaturatedFat 2.4, Cholesterol 221.3, Sodium 893.9, Carbohydrate 55.9, Fiber 1.8, Sugar 2.9, Protein 36.1
More about "seafood fettuccine recipes"
SEAFOOD FETTUCCINE RECIPE | MYRECIPES
From myrecipes.com
4.5/5 (26)Calories 438 per servingServings 8
- Melt butter in a 12-inch nonstick skillet over medium-high heat. Add onions and garlic; sauté 1 minute or until tender. Add shrimp and scallops; sauté 3 minutes or until done. Reduce heat to medium-low.
- Add half-and-half, 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, stirring constantly. Remove from heat. Combine pasta and seafood mixture in a large bowl. Top each serving with 1 1/2 teaspoons cheese and 1 1/2 teaspoons parsley.
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- Fettuccine with Shrimp and Green Peas (Pasta e Piselli Recipe) Fettuccine with shrimp and peas (pasta e piselli) is a perfect dish with a light and delicate taste.
- Seafood Fettuccine. If you are looking for a simple entree that only uses one skillet, then you’re in the right place. First, boil your fettuccine for about 8 minutes and drain it.
- Cajun Shrimp Fettuccine. For anyone in the mood for something spicy, this recipe will be calling your name. It is ideal for serving on a busy weeknight since it can be ready in just half an hour.
- Creamy Shrimp Alfredo. Talk about comfort food; this dinner tastes so good that you won’t be able to put your fork down. The author says if you don’t have fettuccine noodles, penne will also work.
- Shrimp Fettuccine Alfredo. This recipe takes a slightly different approach to create the alfredo sauce. You will use whole milk, corn starch, and parmesan cheese for the creamy base.
- Seared Scallop and Pancetta Fettuccine. If you want a healthy dose of vegetables without cooking a side dish, this is a great recipe to follow. It includes roasted red onions and carrots as well as some baby spinach.
- Fettuccine Alfredo with Lobster Tails. Lobster lovers will be drooling over this fettuccine dish. It is so rich and decadent and will leave you feeling satisfied every time.
- Salmon and Spinach Fettuccine. This unique version of seafood fettuccine is colorful and tasty. The recipe says to make the sauce by melting the butter, then stir in milk followed by all-purpose flour to thicken it.
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