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- Seafood pasta
This is a very creamy pasta dish that isn't made with cream! Very easy to make, and loaded with your favourite seafood. You can use another type of pasta instead of fettuccine.
70 people made this
- 450g dry fettuccine pasta
- 60g butter
- 1 large onion, chopped
- 4 cloves garlic, minced
- 3 tablespoons plain flour
- 475ml milk
- 1 (297g) tin condensed cream of mushroom soup
- 110g fresh prawns, peeled and deveined
- 110g crab meat
- 8 sea scallops
MethodPrep:10min ›Cook:20min ›Ready in:30min
- Bring a large pan of lightly salted water to the boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain.
- In a large frying pan, melt butter and saute onions and garlic until onions are almost translucent.
- Stir in flour, coating all of the onions well. Gradually pour in milk, stirring constantly. Stir in mushroom soup and seafood.
- Cook for 10 minutes or until prawns are pink and scallops are opaque. Serve over pasta.
Reviews & ratingsAverage global rating:(71)
Reviews in English (53)
This recipe was AWESOME. First for the ease and second for the taste. I would have given 5 stars but I added mushrooms, parsley, parmesan cheese, lemon juice & zest and crushed red pepper (my preference) because it was a bit bland. After adding my personal touch, it was absolutely fabulous! I will make this again and again! I served it with a marinated steak, salad and garlic bread.-22 Apr 2006
This recipe was really quick and easy! I added basil, oregano, thyme, and parsley for a little spice. This is definitely a keeper-12 Oct 2001
I used low fat cream of mushroom soup and 3 Tbs. of butter instead of 4 to make it lower in fat. It is even better when you add parmesan cheese to it. My husband aka: the pickiest eater in NY loved it!-12 Jan 2001
Creamy Seafood Pasta
If you enjoy creamy pastas full of fresh seafood then this recipe is definitely worth considering. A quick recipe that you can whip up in under half an hour.
We used farfalle pasta but you could easily use your favorite fettuccine or spaghetti are both great options. A hollow pasta such as ziti or penne is also good because the sauce will end up inside the pasta – every mouthful of pasta will include creamy deliciousness!
As with most recipes, choosing good quality shrimp will really help with the quality of the dish. You can use fresh oysters if you prefer but the canned variety will work great and it will save you some serious cash.
For more delicious oyster recipes check out our favorite oyster recipes.
- ¼ cup flour
- salt and pepper to taste
- 24 large shrimp in shell (21 to 25 per lb), peeled and deveined
- 2 tablespoons olive oil
- 2 tablespoons finely chopped shallot
- 1 large clove garlic, pressed
- ½ cup Chardonnay wine
- 1 cup chicken broth, divided
- 1 tablespoon lemon juice
- 1 cup heavy cream
- ½ cup butter
- 2 tablespoons chopped fresh parsley
- ¼ cup grated Romano cheese
Place the flour on a rimmed plate, and season with salt and pepper. Toss the shrimp in the flour, and shake off excess. Heat the oil in a large skillet over medium heat cook the shrimp until pink, about 2 minutes per side. Remove shrimp from skillet, and reserve.
Discard all but 1 tablespoon oil from the skillet. Cook the shallots and garlic in the oil until soft, about 2 minutes. Pour in the wine, 1/2 cup chicken broth, and the lemon juice. Simmer for about 5 minutes, or until reduced to about 3/4 cup. Stir in the remaining 1/2 cup of chicken broth and the cream, and simmer until sauce is reduced and thickened slightly, approximately 10 minutes more. Add the butter, and stir until melted.
Return the shrimp to the skillet simmer until heated through, about 3 minutes. Sprinkle with the parsley and Romano cheese before serving.
1. Puree the roasted peppers together with the liquid from the jar in a smoothie cup, blender, food processor, or with immersion blender, until smooth.
2. In a large skillet, saute the onion in olive oil over medium heat, until soft (about 7-10 minutes).
3. Add garlic, cook for 1 minute and then add mushrooms. Cook, stirring occasionally, for 10 minutes.
4. Add pureed roasted peppers, salt, pepper, Italian herbs, and red pepper flakes. Stir.
5. Add calamari and cook them in the mushroom-pepper sauce for 20-30 minutes, until calamari are tender.
6. While calamari are cooking, bring a large pot of water to a boil and cook the fettuccine according to the package instructions. Drain, rinse with cold water, and set aside.
7. Add Half&Half to calamari sauce, stir and turn off the heat.
8. Add fettuccine to the skillet and mix everything well. Garnish with chopped parsley.
The Best Alfredo Pasta From Scratch
Traditional Alfredo sauce is made with a handful of simple ingredients. Butter, cream, Parmesan cheese, nutmeg, ground black pepper and garlic.
Reserving the cooking pasta water is a must. The starchy pasta water creates an emulsion that helps make the creamy sauce smooth, velvety and absolutely perfect.
Another way to make fettuccine Alfredo, is by making the sauce with a roux made from butter and flour. Although, this is not the classic method, the sauce is a bit more stable and easier to reheat.
Shrimp Pasta with velvety And Smooth Alfredo Sauce
Creamy Shrimp Fettuccine
Not for the weak-hearted, an appetizer-sized serving of this rich and creamy pasta 'n' shrimp dish is just the right "starter" for our big meal to come.
What You'll Need
- 1 pound fettuccine
- 1 / 2 cup (1 stick) butter
- 1 pound large raw shrimp, peeled and deveined
- 2 cups (1 pint) heavy cream
- 1 / 2 teaspoon black pepper
- 1 cup grated Parmesan cheese
What to Do
- Cook fettuccine according to package directions drain and keep warm in a large serving bowl.
- Meanwhile, in a medium saucepan, melt butter over medium-low heat add shrimp and cook 3 to 4 minutes. Stir in cream and pepper and cook an additional 3 to 4 minutes, or until hot, stirring constantly.
- Stir in cheese mix well and cook 3 to 5 minutes, or until thickened. Toss with fettuccine and serve immediately.
Top with additional Parmesan cheese, if desired. We like to use spinach fettuccine to give the dish nice color contrast.
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- 12 ounces dry fettuccine pasta
- 2 tablespoons olive oil
- 8 oz Mushrooms, (we used baby bella)
- 2 fat garlic cloves, smashed and minced
- 3 cups half-and-half
- 1 1/2 teaspoons butter
- 1 lb shrimp, peeled and deveined (we used 26/30 shrimp per pound)
- 10 oz can of whole clams, drained
- 4 oz can crab meat, drained
- salt to taste
- 4-5 grinds black pepper
- 1/2 teaspoon thyme
- 1/2 cup grated Parmesan, plus a little for garnish
- 1/2 cup Provel Cheese or Provolone cheese
- 1/8 teaspoon red pepper flakes (optional)
- 1/4 cup Toasted bread crumbs or Panko (toasted in 2 tablespoons butter for a couple minutes, until lightly brown)
- 2 tablespoons fresh parsley
Ingredients to make fresh pasta:
- 3 cups &ldquoOO&rdquo flour, plus more as needed
- 1 1/2 teaspoons kosher salt
- 11 large egg yolks
- 3 large eggs
- 2 tablespoons extra-virgin olive oil
Creamy Shrimp Fettuccine Alfredo | Full Course Dinner Recipes
Valentines day sadly passed (Sorry) but that doesnt mean you can’t have a dinner night… unless it’s still snowing where your from and cant travel but if you can make dinner at home do it. Today I made a Delicious Shrimp fettuccine alfredo pasta with a brownie molten lava cake and garlic bread hope y’all enjoy and subscribe.
Shrimp Alfredo (Pasta)
3/4 Cup (180ml) (Heavy Cream
1 Stick Butter (Unsalted)
1 Parmesan Reggiano Wedge
1 1/2 Tsp (7.5g) Salt and Black Pepper
2 Tsp (8.4g)Italian Seasoning
Shrimp (1 lb 3oz)
2 1/4 tsp (11.25g) Lemon Pepper
2 tsp Garlic (10g) Salt/ Paprika
4 Tbsp Butter (56.7g) (Unsalted)
1 Tsp (5.69g) of Red Pepper Flakes
1 Tsp (5.69g) Lemon Zest
2 Tbsp (28.3g) Lemon Juice
1 Stick of Butter (Unsalted)
5 Garlic Cloves
1/4 Cup (2oz) Parsley
Dash of Paprika
00:00 – Intro
01:21 – Brownie Lava Cake (Hack!)
03:44 – Shrimp Seasoning
06:24 – Garlic Bread
08:11 – Pasta Cooking/Fettuccine hack
10:25 – Plating/Ending
Creamy Fettuccine with Shrimp and Scallops
This recipe for pasta and seafood is a quick, easy and absolutely delicious Italian-inspired main dish that is perfect for a family meal but special enough for entertaining. See the notes below for some helpful tips. For a different, but equally scrumptious variation, see my Spaghetti with Shrimp and Scallop Tomato Sauce in the similar and related recipes.
- 1 pound fettuccine, spaghetti or similar pasta
- 1/4 cup olive oil
- 1 pound medium to large shrimp, peeled and deveined
- 1 pound bay or small sea scallops
- 6 large cloves garlic, minced (more or less to taste)
- 1/2 cup dry white wine or vermouth
- 1/2 cup shrimp broth (see notes below)
- 1/2 cup cream (see notes below)
- 2 tablespoons chopped fresh parsley
- 2 tablespoons chopped fresh basil
- 1 teaspoon fresh lemon juice
- Salt and pepper to taste
- Freshly grated Parmesan cheese (optional)
Cook the pasta according to package directions for al dente.
Meanwhile, heat a large sauté pan over medium-high heat. Add 2 tablespoons of the olive oil. Add shrimp, season with salt and pepper, and sauté until they just turn pink. Remove from pan. Add the remaining 2 tablespoons of olive oil and do the same with scallops. (Do not overcook fish). Add garlic to pan and sauté about 1 minute. Add wine and broth cook on high heat until slightly reduced. Add cream, parsley, basil salt and pepper. Cook to reduce by about one-third. Return shrimp and scallops to pan. Add lemon juice.
Drain pasta, saving about 1/2 cup of the pasta water. Add pasta and reserved cooking water to the sauce. Toss well to combine. Serve immediately, passing cheese separately.
Notes: This recipe is very good with whole wheat or multigrain pasta. If you use sea scallops that are large, cut them into halves or quarters. To make shrimp broth, cook the shrimp shells in water for about 20 minutes, then strain the broth. The amount of cream in this recipe is not that much when divided among four or six people. However, if you want to make keep it lighter, cut down on the amount of cream and add more shrimp broth or pasta water as needed for moisture. Even if you omit the cream entirely, it is still an absolutely delicious dish.
Fettuccine with Scallops
Ingredients US Metric
- About 1/2 pound dried fettuccine or linguine or 3/4 pound (340 g) fresh fettuccine or linguine
- Sea salt and freshly ground black pepper
- About 1/2 pound bay or sea scallops (fresh not frozen)
- 3 tablespoons extra-virgin olive oil
- 3 tablespoons finely minced shallots (1 or 2 plump shallots)
- 1/4 cup heavy cream
- 2 tablespoons freshly grated lemon zest, preferably organic
- 2 tablespoons fresh lemon juice
- 2 tablespoons finely minced chervil leaves (or, if unavailable, use flat-leaf parsley)
- Salt and freshly ground black pepper
Bring a large pot of water to a vigorous boil.
While the water comes to a boil, pat the scallops thoroughly dry with paper towels. If the scallops have a tough little rectangular portion on the side that’s uncharacteristically dense and hard, trim and discard it.
Heat 1 tablespoon oil in a sauté pan over medium-high heat. Let the oil get very hot but not smoking. Add the scallops and sear on both sides, turning once, until almost cooked through. Remove the scallops from the skillet but keep the skillet on the stove.
Turn the heat beneath the skillet down to medium-low and add the remaining 2 tablespoons oil to the pan along with the minced shallots. Cook, stirring, until the shallots are softened and tender but do not let them brown, 2 to 4 minutes.
Add the cream and, stirring constantly, bring it to a gentle simmer. (If your pasta is still a while from being done, remove the skillet from the heat, cover to keep warm, and then return to a gentle simmer before proceeding.) Add the lemon zest, lemon juice, chervil, and, if you feel it’s necessary, a very small ladleful of pasta water to the sauce and cook just until the sauce thickens, anywhere from 1 to 4 minutes.
Meanwhile, add the pasta and plenty of salt to the boiling water and cook until al dente.
Drain the pasta and return it to the pot. Add the cream sauce and scallops and toss gently to combine. Season with salt and pepper to taste and pile onto plates. Originally published February 10, 2016.
Recipe Testers' Reviews
Gorgeous. What a simple yet special pasta that would be perfect for lunch, brunch, or dinner. I actually made this for a midnight supper and it was perfect—not too heavy but still very cozy.
Prep took a mere 10 minutes to chop, juice, and dry a few ingredients. I used fresh pasta for this dish, and I'm so glad I did. (For the record, I never use fresh pasta, but I wanted to make this dinner stand out.) I sautéed the shallots for about 3 minutes, and once all the ingredients were added, the sauce took 3 to 4 minutes to thicken. The fresh pasta really caught all the sauce, nothing was going to waste at the bottom of the serving bowl.
I bought some beautiful scallops at the farmers' market and did not need to trim them.
I just had to make this recipe. The ingredients are all things I adore. When I couldn't find bay scallops, I was actually pleased. (Don't tell anyone.) For me, they just don't compare to sea scallops. I love a perfectly pan-seared scallop. The lovely golden brown crust, the inside tender and moist—sublime! This is definitely going to be a go-to recipe in my arsenal. It's so quick to throw together and very elegant. A treat for yourself. A treat for yourself and someone special. It would also be something nice to serve to company. You would just need to adjust the proportions, which is easy to do.
Note: The key to a perfectly seared scallop is to make sure that you wipe off all of the extra moisture from the scallops. I dry mine with multiple layers of paper towels. My scallops were seared beautifully in 2 1/2 minutes on the first side and 2 minutes on the second side in a cast-iron skillet. I used a good imported dried pasta from Italy. We enjoyed this with Champagne. Or I should say, we enjoyed Champagne with this.
Oh, what a decadent and delightful pasta this is! Seared scallops on their own are an elegant treat, but when tossed with tender pasta coated in a creamy lemon sauce, talk about incredible!
I found some lovely sea scallops at the market so I splurged and topped each bowl of pasta with 4 jumbo sea scallops instead of the bay scallops. One pound of pasta made 4 servings. I used fresh fettuccine, and it was very tender and a lovely match for the creamy sauce and sweet scallops. (Yes, I did trim the hinge part off of some of the scallops not all of them had it.)
I seared the scallops for 1 1/2 minutes per side, and they were perfectly cooked. I used fresh parsley from the garden instead of chervil. In step 5, once I added the lemon zest, juice, parsley, and pasta water, I only cooked the sauce for a minute more. It was just thick enough and lovely when tossed with the pasta. Such a wonderful and simple recipe!
I would call this a solid recipe. Most of the ingredients are in my pantry or fridge.
As the pasta cooked, I patted the scallops with a paper towel. They were very thick, so I cut them in half horizontally. I seared them but noticed they bowed a little on one side so pressed them with the spatula to be sure they browned. It didn’t take long for them to cook, maybe 1 1/2 to 2 minutes. I removed them from the pan and tented them on a plate. Following the recipe, I turned down the heat and added the shallots. The pan was still too hot, and they didn’t just soften, they browned within 60 seconds or so. I turned it down quickly but oops.
I removed the pan from the stove surface when I added the cream. I was a little concerned about the cream curdling. I added the pasta first to the sauce and mixed it well. It was a great bonus to have the lovely seared scallops create some great juice while tented. I scraped it all into the pasta and mixed. The end result was a delicate, lemony, creamy, slight sweet, shallot-flavored pasta topped with scallops.
This was an easy, quick, and very good recipe. Try it!
This is a very satisfying pasta dish. Think shrimp scampi minus the garlic and bay scallops instead of the shrimp. That said, this dish would be wonderful with shrimp as well, although the time to sauté the shrimp would be more than the 3 minutes it took to sauté the bay scallops. This is a great weeknight meal—it can be made from start to finish in less than 30 minutes.
Be sure to remove the little side muscle from the raw scallops. It's a slightly different color and runs counter to the grain of the scallop itself, so it's pretty easy to identify. It's tougher than the rest of the scallop and removing it makes the scallop more tender. I used dried linguine, which worked very well. 1/2 pound will serve 2 as a main course or 3 as a starter course. I didn't have to set the cream sauce aside while waiting for the pasta since the pasta was perfectly al dente in 10 minutes, which was the amount of time it took to cook the scallops and make the sauce. I always like to add the cooked pasta to the saucepan and cook it in the sauce for a minute or so.
Be sure to use plenty of pasta water to create a nice loose sauce (up to 1 cup or so use your judgment.) I started adding the pasta water after the shallots cooked for about a minute to prevent them from over-browning. The liquid will also help to deglaze the pan and get those flavorful brown bits stuck to the bottom of the pan into the sauce.
This was a beautiful meal in both taste and presentation.
I think the results will vary based on the quality of scallops and pasta used. I had only frozen scallops available to me, and they released quite a bit of liquid when cooking despite being patted dry, which resulted in less of a crispy sear on the outside than I'd hoped. After they were cooked through, I removed the scallops and 1 teaspoon of the liquid and poured out the rest before moving on to the shallots. I topped the pasta with all the cooked scallops and the remaining liquid before putting the sauce on. The scallops were still flavorful, and the bright notes of lemon in the sauce really made them shine.
I also made fresh fettuccine, and the sauce, which had a lovely texture, clung beautifully to the strands of pasta, and there was hardly any left pooled at the bottom of the dish. My only change would've been to add a bit more cream to the sauce.
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Lovely sauce! Can’t wait to try it. Please keep in mind that fresh pasta has very short cooking times, so I’d add it to the boiling water only when the sauce is ready. Fresh pasta has a tendency for 1) turning mushy in a heartbeat and 2) sticking together when drained and left to wait, undressed. So by all means, I’d advise to cook, drain, and toss it immediately. To loosen the sauce, add the reserved pasta water at the very last minute, ideally while you’re already mixing in the pasta. Just my Italian-pasta-eater’s 2 cents )
Marcella, many kind thanks! You are of course sooooo right. Tweaked the recipe above accordingly so there will be no fresh pasta mishaps. Greatly appreciate it!
Easy Creamy Scallop Fettuccine with Lemon and Capers
I absolutely love a good pasta with lemon and capers, and when I went to the grocery store yesterday, their sea scallops looked SO enticing that I decided to try out an easy creamy scallop fettuccine with lemon and capers. This scallop fettuccine is so ridiculously easy to prepare and only takes a few minutes once all the ingredients are prepped and the pasta is cooked.
For this creamy scallop fettuccine recipe, the sauce actually only takes a couple of minutes to throw together as long as you have the ingredients prepped (and you definitely don’t want those scallops to get cold)!
Time to Make: About 35 minutes
Ingredients for Easy Creamy Scallop Fettuccine with Lemon and Capers
3 tablespoons butter (or oil)
16 ounces fettuccine (plus ½ cup reserved pasta cooking water)
½ cup finely grated Pecorino Romano cheese
Salt, pepper, and crushed red pepper to taste
Prepare the Pasta:
Bring a large pot of salted water to a boil and cook the pasta according to the pasta instructions and reserve ½ cup of the pasta cooking water. Drain and rinse the pasta and set aside.
Prepare the Remaining Ingredients:
As the fettuccine is cooking, prepare the remaining ingredients. Pat the scallops dry and remove the muscle. Transfer to a plate and keep in the fridge. Zest the lemon and transfer the zest to a small bowl. Juice the lemon into another bowl. Drain and rinse the capers and transfer them to the bowl of lemon juice. Mince the parsley leaves. Add the grated cheese and minced parsley to the bowl of lemon zest and toss to combine. Season with a touch of salt and pepper.
Cook the Scallops:
Once the pasta is cooked and all the ingredients are prepped, fry the scallops. First, season the scallops with salt and pepper. Next, heat the butter in a large skillet (large enough to later hold the pasta) over high heat until very hot and frothy. Add the scallops and cook for about 2 minutes until very well browned. Flip and cook an additional minute or so or until the scallops are cooked through (pearly white). Remove from heat and transfer to a warm plate.
Prepare the Sauce:
Add the capers and lemon juice to the skillet over medium high along with a pinch of crushed red pepper to taste. Cook for 1-2 minutes. Add the chicken stock and scrape up any browned bits stuck to the bottom. Bring to a boil and cook for 5 minutes until reduced slightly. Add the bowl of cheese, lemon zest, and parsley and whisk it into the sauce. Cook for another minute or two until incorporated. Add the cream and pasta cooking water and bring to a low boil. Reduce the heat and then add the fettuccine and toss to combine. Cook for 1-2 minutes more or until the pasta is warmed through and completely coated with the sauce. Add the scallops back in and toss to combine (if desired, or serve the scallops on top).
Divide the creamy scallop fettuccine between shallow bowls and serve immediately. Enjoy!