My Special Seafood Fettuccine


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My family has always loved the flavors and textures of this seafood pasta recipe. This is made with calamari, shrimp and scallops. You can also make this as a scampi over rice.

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lacrosse, wi


  • 2 lb. large shrimp, calamari, and scallop mix (fresh or frozen)
  • 1 sm. shallot, minced
  • 3 cloves garlic, minced
  • 1/4 C. butter
  • 1 Tbs. olive oil
  • 2 lg. egg yolks, beaten
  • 3/4 C. heavy cream
  • 3/4 C. freshly ground Parmesan cheese
  • 1 Tbs. fresh basil, minced
  • 2 Tbs. fresh parsley, garnish
  • 1 lb. fettuccine pasta, cooked al dente
  • parsley for garnish

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If using fresh, uncooked shellfish;

In a large skillet, on medium heat sauté raw seafood mix, shallot and garlic in the butter and oil, stirring, for 3-4 minutes, or until seafood is just firm to touch and opaque. When they curl, they are done.

If using frozen /cooked seafood mix:

Defrost under cold water and refrigerate until ready to use. In large skillet on medium heat sauté shallot and garlic in butter and oil. Add seafood simmer for 1 minute and remove pan from heat.

In a non-reactive bowl, beat egg yolks, and add heavy cream and Parmesan cheese. Heat in pan stirring constantly until sauce thickens. Do not allow to curdle, boil or scorch. Stir in basil, salt and pepper. Keep warm. Boil fettuccine according to package directions. Drain. Add drained fettuccine to skillet with seafood, shallots and garlic, stir in enough sauce to coat. Toss and heat on low until warm. Plate and garnish with parsley.

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