Brimming with flavor and versatility, seafood fettucini is the perfect dish to spice up your mealtime routine. Whether you’re craving a quick weeknight dinner, a seasonal delight, or a comforting bowl of pasta, our roundup of 25 delicious recipes has something for every occasion. Dive into these mouthwatering dishes and discover your next favorite seafood fettucini creation today!
Creamy Garlic Shrimp Fettucini
When you’re craving something indulgent yet straightforward, this creamy garlic shrimp fettuccine hits all the right notes with its rich sauce and succulent seafood.
Ingredients
- For the shrimp:
- 1 lb large shrimp, peeled and deveined
- 2 tbsp olive oil
- 3 cloves garlic, minced
- 1/2 tsp salt
- 1/4 tsp black pepper
- For the sauce:
- 2 tbsp unsalted butter
- 3 cloves garlic, minced
- 1 cup heavy cream
- 1/2 cup grated Parmesan cheese
- 1/4 tsp salt
- 1/4 tsp black pepper
- For the pasta:
- 8 oz fettuccine
- 4 quarts water
- 1 tbsp salt
Instructions
- Bring 4 quarts of water to a boil in a large pot. Add 1 tbsp salt and the fettuccine. Cook according to package instructions until al dente, about 8-10 minutes. Tip: Stir occasionally to prevent sticking.
- While the pasta cooks, heat 2 tbsp olive oil in a large skillet over medium-high heat. Add the shrimp, 3 cloves minced garlic, 1/2 tsp salt, and 1/4 tsp black pepper. Cook for 2-3 minutes per side until pink and opaque. Remove shrimp and set aside. Tip: Do not overcrowd the skillet to ensure even cooking.
- In the same skillet, melt 2 tbsp butter over medium heat. Add 3 cloves minced garlic and sauté for 30 seconds until fragrant.
- Pour in 1 cup heavy cream, stirring constantly. Bring to a simmer and cook for 2 minutes until slightly thickened.
- Stir in 1/2 cup grated Parmesan cheese, 1/4 tsp salt, and 1/4 tsp black pepper until the cheese is melted and the sauce is smooth.
- Drain the pasta and add it to the skillet with the sauce. Toss to coat evenly.
- Return the shrimp to the skillet and gently toss to combine. Cook for an additional 1-2 minutes until everything is heated through. Tip: Reserve some pasta water to adjust the sauce consistency if needed.
Silky strands of fettuccine are enveloped in a luxuriously creamy garlic sauce, punctuated by tender shrimp. Serve with a sprinkle of fresh parsley and a side of crusty bread to soak up every last drop of sauce.
Spicy Cajun Crab Fettucini
Every home cook deserves a dish that’s both indulgent and straightforward to prepare, and this Spicy Cajun Crab Fettucini fits the bill perfectly. Let’s dive into creating this creamy, spicy masterpiece with ease.
Ingredients
- For the pasta:
- 8 oz fettucini pasta
- 1 tbsp salt
- For the sauce:
- 2 tbsp unsalted butter
- 3 cloves garlic, minced
- 1 cup heavy cream
- 1/2 cup grated Parmesan cheese
- 1 tsp Cajun seasoning
- 1/2 tsp red pepper flakes
- For the crab:
- 8 oz lump crab meat
- 1 tbsp olive oil
Instructions
- Bring a large pot of water to a boil over high heat. Add 1 tbsp salt and 8 oz fettucini pasta. Cook according to package instructions until al dente, about 8-10 minutes. Drain and set aside.
- In a large skillet, heat 1 tbsp olive oil over medium heat. Add 8 oz lump crab meat, stirring gently for 2 minutes until warmed through. Remove crab from skillet and set aside.
- In the same skillet, melt 2 tbsp unsalted butter over medium heat. Add 3 cloves minced garlic, sautéing for 1 minute until fragrant.
- Pour in 1 cup heavy cream, stirring continuously. Bring to a gentle simmer, then reduce heat to low.
- Add 1/2 cup grated Parmesan cheese, 1 tsp Cajun seasoning, and 1/2 tsp red pepper flakes to the skillet. Stir until the cheese is fully melted and the sauce is smooth.
- Return the cooked pasta and crab meat to the skillet, tossing gently to coat everything evenly in the sauce. Cook for an additional 2 minutes to allow flavors to meld.
- Tip: For an extra kick, adjust the amount of red pepper flakes to your liking. Tip: Always reserve a cup of pasta water to adjust sauce consistency if needed. Tip: Freshly grated Parmesan melts more smoothly than pre-packaged.
Creamy with a bold spicy kick, this Spicy Cajun Crab Fettucini is a dish that promises to impress. Serve it with a sprinkle of fresh parsley or a side of garlic bread for an extra touch of indulgence.
Lobster and Mushroom Fettucini Alfredo
Alright, let’s dive into creating a luxurious Lobster and Mushroom Fettucini Alfredo that’s sure to impress. This dish combines the rich flavors of lobster and earthy mushrooms with a creamy Alfredo sauce, all tossed with perfectly cooked fettucini.
Ingredients
- For the pasta:
- 8 oz fettucini
- 4 quarts water
- 1 tbsp salt
- For the sauce:
- 1 cup heavy cream
- 1/2 cup unsalted butter
- 1 cup grated Parmesan cheese
- 1/2 tsp garlic powder
- 1/4 tsp black pepper
- For the lobster and mushrooms:
- 1 lb lobster meat, chopped
- 8 oz mushrooms, sliced
- 2 tbsp olive oil
- 1/4 tsp salt
- 1/4 tsp black pepper
Instructions
- Bring 4 quarts of water to a boil in a large pot. Add 1 tbsp of salt and the fettucini. Cook for 8-10 minutes until al dente, then drain and set aside.
- While the pasta cooks, heat 2 tbsp of olive oil in a large skillet over medium heat. Add the sliced mushrooms, 1/4 tsp salt, and 1/4 tsp black pepper. Sauté for 5-7 minutes until the mushrooms are golden and tender. Remove from the skillet and set aside.
- In the same skillet, melt 1/2 cup of unsalted butter over medium heat. Add the chopped lobster meat and cook for 3-4 minutes until just opaque. Remove from the skillet and set aside with the mushrooms.
- Reduce the heat to low and add 1 cup of heavy cream to the skillet. Stir in 1/2 tsp garlic powder and 1/4 tsp black pepper. Gradually add 1 cup of grated Parmesan cheese, stirring constantly until the sauce is smooth and thickened.
- Add the cooked fettucini, lobster, and mushrooms to the skillet with the Alfredo sauce. Toss gently to combine and heat through for 2-3 minutes.
- Serve immediately, garnished with additional Parmesan cheese if desired. Enjoy the creamy texture and the harmonious blend of seafood and mushroom flavors in every bite.
Every bite of this Lobster and Mushroom Fettucini Alfredo offers a creamy, luxurious experience with the perfect balance of seafood and earthy flavors. Consider serving it with a crisp white wine to elevate the dining experience.
Seafood Medley Fettucini with White Wine Sauce
Mastering the art of combining seafood with pasta can elevate your cooking to restaurant-quality levels. This Seafood Medley Fettucini with White Wine Sauce is a perfect example, blending the ocean’s bounty with the richness of a creamy sauce, all wrapped around perfectly cooked fettucini.
Ingredients
- For the pasta:
- 8 oz fettucini
- 4 quarts water
- 1 tbsp salt
- For the seafood medley:
- 1/2 lb shrimp, peeled and deveined
- 1/2 lb scallops
- 1/2 lb mussels, cleaned
- 1 tbsp olive oil
- For the white wine sauce:
- 1/2 cup dry white wine
- 1 cup heavy cream
- 2 cloves garlic, minced
- 1/4 cup grated Parmesan cheese
- 1 tbsp butter
- Salt and pepper to taste
Instructions
- Bring 4 quarts of water to a boil in a large pot. Add 1 tbsp of salt and the fettucini. Cook according to package instructions until al dente, about 8-10 minutes. Drain and set aside.
- While the pasta cooks, heat 1 tbsp olive oil in a large skillet over medium-high heat. Add the shrimp and scallops, cooking for 2-3 minutes per side until just opaque. Remove from the skillet and set aside.
- In the same skillet, add the mussels and 1/2 cup white wine. Cover and steam for 5 minutes until the mussels open. Discard any that do not open. Remove mussels from the skillet and set aside with the other seafood.
- Reduce the heat to medium. Add 1 tbsp butter and minced garlic to the skillet, sautéing for 1 minute until fragrant.
- Pour in 1 cup heavy cream and the remaining white wine, stirring to combine. Simmer for 5 minutes until the sauce slightly thickens.
- Stir in 1/4 cup grated Parmesan cheese until melted. Season with salt and pepper to taste.
- Add the cooked fettucini and seafood back to the skillet, tossing gently to coat everything in the sauce. Cook for an additional 2 minutes to heat through.
The creamy white wine sauce clings beautifully to the fettucini, while the seafood medley offers a variety of textures and flavors. Serve this dish with a sprinkle of fresh parsley and a side of crusty bread to soak up the extra sauce.
Clam and Bacon Fettucini Carbonara
Zeroing in on a dish that combines the richness of the sea with the smoky depth of bacon, this recipe is a twist on the classic carbonara that’s sure to impress. Let’s dive into the methodical process of creating a Clam and Bacon Fettucini Carbonara that’s both luxurious and approachable.
Ingredients
- For the pasta:
- 12 oz fettucini
- 4 quarts water
- 1 tbsp salt
- For the sauce:
- 4 slices bacon, chopped
- 2 cloves garlic, minced
- 1 cup canned clams, drained
- 2 large eggs
- 1/2 cup grated Parmesan cheese
- 1/4 tsp black pepper
- 1/4 cup reserved pasta water
Instructions
- Bring 4 quarts of water to a boil in a large pot. Add 1 tbsp salt and 12 oz fettucini, cooking according to package instructions until al dente, about 8-10 minutes.
- While the pasta cooks, heat a large skillet over medium heat. Add 4 slices chopped bacon, cooking until crispy, about 5 minutes. Remove bacon with a slotted spoon, leaving the fat in the skillet.
- Add 2 cloves minced garlic to the skillet, sautéing for 30 seconds until fragrant. Stir in 1 cup drained clams, cooking for another 2 minutes.
- In a bowl, whisk together 2 large eggs, 1/2 cup grated Parmesan, and 1/4 tsp black pepper.
- Drain the pasta, reserving 1/4 cup of the pasta water. Immediately add the hot pasta to the skillet with the clams and garlic, tossing to combine.
- Remove the skillet from heat. Quickly stir in the egg mixture and reserved pasta water, tossing continuously until the sauce thickens and coats the pasta.
- Return the crispy bacon to the skillet, tossing once more to distribute evenly.
Now, the Clam and Bacon Fettucini Carbonara is ready to serve. Notice how the creamy sauce clings to each strand of pasta, offering a perfect balance of smoky bacon and briny clams. For an extra touch of elegance, garnish with additional Parmesan and a sprinkle of fresh parsley.
Scallop and Spinach Fettucini in Lemon Butter Sauce
This scallop and spinach fettucini in lemon butter sauce is a delightful dish that combines the richness of seafood with the freshness of spinach and the tanginess of lemon. Today, we’ll guide you through each step to create this elegant meal.
Ingredients
- For the pasta:
- 8 oz fettucini
- 4 cups water
- 1 tbsp salt
- For the scallops:
- 1 lb scallops
- 1 tbsp olive oil
- Salt and pepper to taste
- For the sauce:
- 4 tbsp unsalted butter
- 2 cloves garlic, minced
- 1 cup fresh spinach
- 1/4 cup lemon juice
- 1/2 tsp salt
- 1/4 tsp black pepper
Instructions
- Bring 4 cups of water to a boil in a large pot. Add 1 tbsp salt and 8 oz fettucini. Cook for 8-10 minutes until al dente, then drain.
- While pasta cooks, heat 1 tbsp olive oil in a pan over medium-high heat. Season 1 lb scallops with salt and pepper, then sear for 2 minutes per side until golden. Remove from pan.
- In the same pan, melt 4 tbsp butter over medium heat. Add 2 cloves minced garlic, sautéing for 1 minute until fragrant.
- Add 1 cup fresh spinach to the pan, stirring until wilted, about 2 minutes.
- Pour in 1/4 cup lemon juice, 1/2 tsp salt, and 1/4 tsp black pepper. Stir to combine, then return scallops to the pan to warm through.
- Toss the cooked fettucini in the sauce until evenly coated.
Unbelievably creamy with a bright lemon finish, this dish pairs beautifully with a crisp white wine. For an extra touch, garnish with grated Parmesan or a sprinkle of red pepper flakes.
Smoked Salmon and Dill Fettucini
Now, let’s dive into creating a dish that combines the richness of smoked salmon with the freshness of dill in a creamy fettucini that’s sure to impress. This recipe is perfect for those looking to elevate their pasta game with minimal fuss.
Ingredients
- For the pasta:
- 8 oz fettucini
- 4 quarts water
- 1 tbsp salt
- For the sauce:
- 1 cup heavy cream
- 2 tbsp unsalted butter
- 1/2 cup grated Parmesan cheese
- 1/4 tsp black pepper
- 1/4 tsp salt
- For the topping:
- 4 oz smoked salmon, thinly sliced
- 2 tbsp fresh dill, chopped
- 1 tbsp lemon zest
Instructions
- Bring 4 quarts of water to a rolling boil in a large pot. Add 1 tbsp of salt.
- Add 8 oz of fettucini to the boiling water. Cook for 8-10 minutes, stirring occasionally, until al dente. Tip: Test the pasta a minute early to avoid overcooking.
- While the pasta cooks, melt 2 tbsp of unsalted butter in a large skillet over medium heat.
- Pour in 1 cup of heavy cream, stirring constantly to combine with the butter. Tip: Keep the heat medium to prevent the cream from separating.
- Add 1/2 cup of grated Parmesan cheese, 1/4 tsp of black pepper, and 1/4 tsp of salt to the skillet. Stir until the cheese is fully melted and the sauce is smooth.
- Drain the pasta, reserving 1/4 cup of pasta water. Tip: The starchy pasta water helps to thicken the sauce.
- Add the drained pasta to the skillet with the sauce. Toss to coat evenly, adding reserved pasta water as needed to reach the desired consistency.
- Gently fold in 4 oz of smoked salmon and 2 tbsp of fresh dill, being careful not to break the salmon slices.
- Serve immediately, garnished with 1 tbsp of lemon zest for a bright finish.
You’ll love the creamy texture of the fettucini paired with the smoky salmon and the fresh burst of dill. For an extra touch of elegance, serve with a side of garlic bread and a crisp white wine.
Mussels and Cherry Tomatoes Fettucini
Delving into the world of pasta dishes, this Mussels and Cherry Tomatoes Fettucini offers a delightful blend of seafood and fresh produce, perfect for a summer evening. Follow these steps to create a dish that’s as pleasing to the eye as it is to the palate.
Ingredients
- For the pasta:
- 8 oz fettucini
- 4 quarts water
- 1 tbsp salt
- For the sauce:
- 2 tbsp olive oil
- 3 cloves garlic, minced
- 1 pint cherry tomatoes, halved
- 1/2 cup white wine
- 1 lb mussels, cleaned and debearded
- 1/4 cup fresh basil, chopped
- Salt and pepper to taste
Instructions
- Bring 4 quarts of water to a boil in a large pot. Add 1 tbsp of salt and the fettucini. Cook for 8-10 minutes until al dente, then drain and set aside.
- While the pasta cooks, heat 2 tbsp of olive oil in a large skillet over medium heat. Add the minced garlic and sauté for 1 minute until fragrant.
- Add the halved cherry tomatoes to the skillet. Cook for 3-4 minutes until they begin to soften.
- Pour in 1/2 cup of white wine and bring to a simmer. Let it reduce by half, about 2-3 minutes.
- Add the cleaned mussels to the skillet. Cover and cook for 5-6 minutes until the mussels open. Discard any that do not open.
- Stir in the cooked fettucini and chopped basil. Toss everything together until well combined. Season with salt and pepper to taste.
- Remove from heat and serve immediately. Garnish with additional basil if desired.
This dish boasts a tender texture from the mussels and a burst of freshness from the cherry tomatoes. For an extra touch of elegance, serve it with a sprinkle of grated Parmesan cheese and a side of crusty bread to soak up the delicious sauce.
Prawn and Asparagus Fettucini
Very few dishes combine the elegance of seafood with the freshness of vegetables quite like this Prawn and Asparagus Fettucini. Perfect for a weeknight dinner that feels special, this recipe guides you through each step to ensure a delicious outcome.
Ingredients
- For the pasta:
- 8 oz fettucini
- 4 quarts water
- 1 tbsp salt
- For the sauce:
- 1 lb prawns, peeled and deveined
- 1 bunch asparagus, trimmed and cut into 2-inch pieces
- 3 cloves garlic, minced
- 1/4 cup olive oil
- 1/2 cup heavy cream
- 1/2 cup grated Parmesan cheese
- Salt and pepper to taste
Instructions
- Bring 4 quarts of water to a boil in a large pot. Add 1 tbsp of salt and the fettucini. Cook according to package instructions until al dente, about 8-10 minutes. Tip: Reserve 1/2 cup of pasta water before draining.
- While the pasta cooks, heat olive oil in a large skillet over medium heat. Add minced garlic and sauté until fragrant, about 30 seconds.
- Add the prawns to the skillet and cook until they turn pink, about 2 minutes per side. Tip: Do not overcrowd the skillet to ensure even cooking.
- Add the asparagus pieces to the skillet and cook for another 3-4 minutes until tender but still crisp.
- Pour in the heavy cream and bring to a simmer. Stir in the grated Parmesan cheese until the sauce thickens slightly. Tip: If the sauce is too thick, add a little reserved pasta water to reach desired consistency.
- Drain the pasta and add it to the skillet with the sauce. Toss everything together until the pasta is well coated. Season with salt and pepper to taste.
Absolutely delightful, this Prawn and Asparagus Fettucini boasts a creamy texture with a perfect balance of flavors from the sweet prawns and fresh asparagus. Serve it with a sprinkle of extra Parmesan and a side of crusty bread for a complete meal.
Squid Ink Fettucini with Mixed Seafood
Venturing into the world of gourmet seafood pasta can be intimidating, but this Squid Ink Fettucini with Mixed Seafood recipe breaks it down into manageable steps, ensuring a delicious outcome every time.
Ingredients
- For the pasta:
- 8 oz squid ink fettucini
- 4 quarts water
- 1 tbsp salt
- For the seafood:
- 1/2 lb mixed seafood (shrimp, scallops, mussels)
- 2 tbsp olive oil
- 2 cloves garlic, minced
- For the sauce:
- 1/2 cup white wine
- 1/2 cup heavy cream
- 1/4 tsp black pepper
- 1/4 tsp salt
Instructions
- Bring 4 quarts of water to a boil in a large pot. Add 1 tbsp salt.
- Add the squid ink fettucini to the boiling water. Cook for 8-10 minutes, stirring occasionally, until al dente. Tip: Reserve 1/2 cup of pasta water before draining.
- While the pasta cooks, heat 2 tbsp olive oil in a large skillet over medium heat. Add 2 cloves minced garlic, sauté for 1 minute until fragrant.
- Add 1/2 lb mixed seafood to the skillet. Cook for 3-4 minutes, until shrimp are pink and scallops are opaque. Tip: Do not overcrowd the skillet to ensure even cooking.
- Pour in 1/2 cup white wine, simmer for 2 minutes to reduce slightly.
- Stir in 1/2 cup heavy cream, 1/4 tsp black pepper, and 1/4 tsp salt. Simmer for another 2 minutes until the sauce thickens slightly.
- Drain the pasta and add it to the skillet with the seafood and sauce. Toss to combine, adding reserved pasta water as needed to loosen the sauce. Tip: The starch in the pasta water helps the sauce adhere to the noodles.
Now the Squid Ink Fettucini with Mixed Seafood is ready to serve. The dish boasts a rich, briny flavor from the squid ink pasta, perfectly complemented by the creamy sauce and tender seafood. For an elegant presentation, garnish with fresh parsley and a sprinkle of red pepper flakes for a hint of heat.
Crab and Artichoke Fettucini Bake
Let’s dive into creating a comforting and luxurious Crab and Artichoke Fettucini Bake, perfect for those evenings when you crave something indulgent yet straightforward to prepare.
Ingredients
- For the pasta:
- 12 oz fettucini
- 1 tbsp salt
- For the sauce:
- 2 tbsp unsalted butter
- 2 tbsp all-purpose flour
- 2 cups whole milk
- 1 cup grated Parmesan cheese
- 1/2 tsp salt
- 1/4 tsp black pepper
- For the bake:
- 1 cup canned artichoke hearts, drained and chopped
- 1 cup lump crab meat
- 1/2 cup breadcrumbs
- 1 tbsp olive oil
Instructions
- Preheat your oven to 375°F (190°C) to ensure it’s ready for baking.
- Bring a large pot of water to a boil, add 1 tbsp salt, and cook the fettucini according to package instructions until al dente. Drain and set aside.
- In a medium saucepan, melt 2 tbsp butter over medium heat. Whisk in 2 tbsp flour to create a roux, cooking for 1-2 minutes until golden.
- Gradually whisk in 2 cups whole milk, ensuring no lumps form. Cook until the sauce thickens, about 5 minutes.
- Remove the saucepan from heat, stir in 1 cup Parmesan cheese, 1/2 tsp salt, and 1/4 tsp black pepper until smooth.
- In a large mixing bowl, combine the cooked fettucini, sauce, 1 cup chopped artichoke hearts, and 1 cup lump crab meat, gently folding to mix.
- Transfer the mixture to a greased baking dish. In a small bowl, mix 1/2 cup breadcrumbs with 1 tbsp olive oil, then sprinkle evenly over the top.
- Bake in the preheated oven for 20-25 minutes, or until the top is golden and the sauce is bubbly.
Mouthwatering and creamy, this bake offers a delightful contrast between the tender pasta and the crispy breadcrumb topping. Serve it straight from the oven with a side of steamed vegetables for a complete meal.
Shrimp and Lobster Fettucini with Truffle Oil
Now, let’s dive into creating a luxurious yet approachable dish that combines the delicate flavors of seafood with the rich aroma of truffle oil. This Shrimp and Lobster Fettucini is perfect for those special occasions when you want to impress without spending all day in the kitchen.
Ingredients
- For the pasta:
- 8 oz fettucini pasta
- 4 quarts water
- 1 tbsp salt
- For the seafood:
- 1/2 lb shrimp, peeled and deveined
- 1/2 lb lobster meat, chopped
- 2 tbsp olive oil
- For the sauce:
- 2 cloves garlic, minced
- 1/2 cup heavy cream
- 1/4 cup white wine
- 1 tbsp truffle oil
- Salt and pepper to taste
Instructions
- Bring 4 quarts of water to a boil in a large pot. Add 1 tbsp of salt and the fettucini pasta. Cook according to package instructions until al dente, about 8-10 minutes. Tip: Stir occasionally to prevent sticking.
- While the pasta cooks, heat 2 tbsp of olive oil in a large skillet over medium heat. Add the shrimp and lobster meat, cooking until the shrimp turns pink and the lobster is heated through, about 3-4 minutes. Remove from the skillet and set aside.
- In the same skillet, add the minced garlic and sauté for 30 seconds until fragrant. Pour in the white wine to deglaze the pan, scraping up any browned bits. Tip: This adds depth to the sauce.
- Reduce the heat to low and add the heavy cream, stirring constantly until the sauce begins to thicken, about 2-3 minutes. Stir in the truffle oil and season with salt and pepper to taste.
- Drain the pasta and add it to the skillet with the sauce, tossing to coat evenly. Gently fold in the cooked shrimp and lobster meat.
- Serve immediately, garnished with a drizzle of truffle oil if desired. Tip: For an extra touch of elegance, serve with a side of crusty bread to soak up the sauce.
Just imagine the creamy sauce clinging to each strand of pasta, with chunks of succulent shrimp and lobster in every bite. The truffle oil elevates the dish, adding a layer of sophistication that’s sure to delight your guests.
Seafood Fettucini with Saffron Cream Sauce
Delving into the world of pasta dishes, this Seafood Fettucini with Saffron Cream Sauce is a luxurious yet approachable recipe that promises to elevate your home cooking. With a methodical approach, even beginners can achieve a restaurant-quality dish that’s rich in flavor and texture.
Ingredients
- For the pasta:
- 8 oz fettucini pasta
- 4 quarts water
- 1 tbsp salt
- For the seafood:
- 1/2 lb shrimp, peeled and deveined
- 1/2 lb scallops
- 1 tbsp olive oil
- Salt and pepper to taste
- For the saffron cream sauce:
- 1 cup heavy cream
- 1/4 tsp saffron threads
- 2 cloves garlic, minced
- 1/4 cup white wine
- 1/2 cup grated Parmesan cheese
- Salt to taste
Instructions
- Bring 4 quarts of water to a boil in a large pot. Add 1 tbsp of salt and the fettucini pasta. Cook according to package instructions until al dente, about 8-10 minutes. Tip: Stir occasionally to prevent sticking.
- While the pasta cooks, heat 1 tbsp olive oil in a large skillet over medium-high heat. Season the shrimp and scallops with salt and pepper, then add to the skillet. Cook for 2-3 minutes per side until just opaque. Remove from skillet and set aside. Tip: Do not overcrowd the skillet to ensure even cooking.
- In the same skillet, add the minced garlic and sauté for 30 seconds until fragrant. Pour in the white wine to deglaze the pan, scraping up any browned bits. Tip: This adds depth to the sauce.
- Reduce heat to medium-low. Add the heavy cream and saffron threads, stirring to combine. Simmer for 5 minutes until the sauce slightly thickens.
- Stir in the grated Parmesan cheese until melted and smooth. Season with salt to taste.
- Drain the pasta and add it to the skillet with the sauce. Toss to coat evenly. Gently fold in the cooked seafood.
Now, this Seafood Fettucini with Saffron Cream Sauce is ready to serve. The dish boasts a creamy, velvety texture with the delicate flavors of saffron and seafood shining through. For an extra touch of elegance, garnish with fresh parsley and a sprinkle of saffron threads.
Clam and Chorizo Fettucini
Zesty and satisfying, this Clam and Chorizo Fettucini combines the briny sweetness of clams with the smoky spice of chorizo in a dish that’s as flavorful as it is comforting. Perfect for a cozy dinner, this recipe guides you through each step to ensure a delicious outcome.
Ingredients
- For the pasta:
- 8 oz fettucini
- 4 quarts water
- 1 tbsp salt
- For the sauce:
- 1 tbsp olive oil
- 1/2 cup diced chorizo
- 2 cloves garlic, minced
- 1/4 cup white wine
- 1/2 cup clam juice
- 1 lb fresh clams, cleaned
- 1/4 cup chopped parsley
Instructions
- Bring 4 quarts of water to a boil in a large pot. Add 1 tbsp of salt and the fettucini. Cook for 8-10 minutes until al dente, then drain and set aside.
- Heat 1 tbsp olive oil in a large skillet over medium heat. Add 1/2 cup diced chorizo and cook until crispy, about 3 minutes.
- Add 2 cloves minced garlic to the skillet and sauté for 30 seconds until fragrant.
- Pour in 1/4 cup white wine and let it reduce by half, about 2 minutes. Tip: This step deglazes the pan, adding depth to the sauce.
- Stir in 1/2 cup clam juice and bring to a simmer. Add 1 lb fresh clams, cover, and cook for 5-7 minutes until the clams open. Discard any unopened clams.
- Toss the cooked fettucini into the skillet with the sauce and clams. Sprinkle with 1/4 cup chopped parsley and mix well. Tip: Reserve some pasta water to adjust the sauce’s consistency if needed.
- Serve immediately, garnished with extra parsley if desired. Tip: A squeeze of lemon juice can brighten the flavors before serving.
Velvety pasta coated in a rich, briny sauce with bites of spicy chorizo makes this dish a standout. The clams add a tender texture, while the chorizo brings a smoky heat that’s balanced by the freshness of parsley. For an extra touch, serve with crusty bread to soak up the delicious sauce.
Scallop and Pea Fettucini with Mint
Just when you thought pasta couldn’t get any more refreshing, this Scallop and Pea Fettucini with Mint comes along to prove you wrong. It’s a light, yet satisfying dish that combines the sweetness of scallops and peas with the fresh kick of mint, perfect for a summer evening.
Ingredients
- For the pasta: 8 oz fettucini, 1 tbsp olive oil, 1 tsp salt
- For the scallops: 1 lb scallops, 1 tbsp olive oil, 1/2 tsp salt, 1/4 tsp black pepper
- For the sauce: 1 cup peas (fresh or frozen), 1/4 cup fresh mint leaves, 1/2 cup heavy cream, 1/4 cup grated Parmesan cheese, 1 tbsp lemon juice
Instructions
- Bring a large pot of water to a boil. Add 1 tsp salt and 8 oz fettucini. Cook according to package instructions until al dente, about 8-10 minutes. Drain and toss with 1 tbsp olive oil to prevent sticking.
- While the pasta cooks, pat 1 lb scallops dry with paper towels. Season with 1/2 tsp salt and 1/4 tsp black pepper.
- Heat 1 tbsp olive oil in a large skillet over medium-high heat. Add scallops and cook for 2-3 minutes per side until golden brown and just cooked through. Remove from skillet and set aside.
- In the same skillet, add 1 cup peas and cook for 2 minutes until bright green. Add 1/4 cup mint leaves, 1/2 cup heavy cream, and 1/4 cup Parmesan cheese. Stir until the cheese melts and the sauce thickens slightly, about 2 minutes.
- Return the cooked pasta and scallops to the skillet with the sauce. Add 1 tbsp lemon juice and toss gently to combine everything evenly.
Delightfully creamy with a burst of freshness from the mint and peas, this dish is a celebration of textures and flavors. Serve it with an extra sprinkle of Parmesan and a few mint leaves on top for an elegant presentation.
Garlic Butter Shrimp and Kale Fettucini
Now, let’s dive into creating a dish that’s as nutritious as it is delicious, combining the richness of garlic butter shrimp with the wholesome goodness of kale in a fettucini that’s sure to impress. This recipe is straightforward, ensuring even beginners can achieve a restaurant-quality meal at home.
Ingredients
- For the pasta:
- 8 oz fettucini
- 1 tbsp salt
- For the shrimp and kale:
- 1 lb shrimp, peeled and deveined
- 2 cups kale, chopped
- 2 tbsp olive oil
- 3 cloves garlic, minced
- 1/4 tsp red pepper flakes
- For the garlic butter sauce:
- 4 tbsp unsalted butter
- 1/4 cup chicken broth
- 1/4 cup heavy cream
- 1/2 tsp salt
- 1/4 tsp black pepper
Instructions
- Bring a large pot of water to a boil. Add 1 tbsp salt and the fettucini. Cook according to package instructions until al dente, about 8-10 minutes. Drain and set aside, reserving 1/2 cup of pasta water.
- While the pasta cooks, heat 2 tbsp olive oil in a large skillet over medium-high heat. Add the shrimp, seasoning with a pinch of salt and pepper. Cook for 2 minutes per side until pink and opaque. Remove shrimp and set aside.
- In the same skillet, add the minced garlic and red pepper flakes. Sauté for 30 seconds until fragrant. Tip: Be careful not to burn the garlic to avoid bitterness.
- Reduce heat to medium. Add the butter, chicken broth, and heavy cream to the skillet. Stir until the butter melts and the sauce begins to simmer, about 2 minutes.
- Add the chopped kale to the sauce, stirring until it wilts, about 2 minutes. Tip: For extra flavor, let the kale cook until it’s slightly crispy at the edges.
- Return the cooked shrimp to the skillet, along with the cooked fettucini. Toss everything together, adding reserved pasta water as needed to loosen the sauce. Tip: The starch in the pasta water helps the sauce cling to the noodles.
- Season with 1/2 tsp salt and 1/4 tsp black pepper, tossing to combine. Cook for an additional minute until everything is heated through.
Unbelievably creamy with a hint of spice, this Garlic Butter Shrimp and Kale Fettucini offers a perfect balance of flavors and textures. Serve it with a sprinkle of Parmesan cheese and a side of crusty bread to soak up the delicious sauce.
Seafood Fettucini with Roasted Red Pepper Sauce
Venturing into the world of pasta dishes can be both exciting and a bit daunting, but this Seafood Fettucini with Roasted Red Pepper Sauce is a perfect starting point. Let me guide you through each step to create a dish that’s as delightful to make as it is to eat.
Ingredients
- For the pasta:
- 8 oz fettucini
- 1 tbsp olive oil
- 1 tsp salt
- For the seafood:
- 1/2 lb shrimp, peeled and deveined
- 1/2 lb scallops
- 1 tbsp olive oil
- 1/2 tsp salt
- 1/4 tsp black pepper
- For the sauce:
- 2 roasted red peppers, chopped
- 2 cloves garlic, minced
- 1/2 cup heavy cream
- 1/4 cup grated Parmesan cheese
- 1 tbsp olive oil
- 1/2 tsp salt
- 1/4 tsp black pepper
Instructions
- Bring a large pot of water to a boil over high heat. Add 1 tbsp olive oil and 1 tsp salt to the water.
- Add the fettucini to the boiling water and cook according to package instructions, usually about 8-10 minutes, until al dente. Tip: Stir occasionally to prevent sticking.
- While the pasta cooks, heat 1 tbsp olive oil in a large skillet over medium heat. Add the shrimp and scallops, seasoning with 1/2 tsp salt and 1/4 tsp black pepper. Cook for 2-3 minutes per side, until the shrimp are pink and the scallops are golden. Remove from the skillet and set aside.
- In the same skillet, heat 1 tbsp olive oil over medium heat. Add the minced garlic and sauté for 1 minute until fragrant.
- Add the chopped roasted red peppers to the skillet and cook for another 2 minutes, stirring occasionally.
- Pour in the heavy cream, stirring to combine with the peppers and garlic. Let the sauce simmer for 3-4 minutes, until slightly thickened. Tip: Adjust the heat to prevent boiling.
- Stir in the grated Parmesan cheese, 1/2 tsp salt, and 1/4 tsp black pepper until the cheese is melted and the sauce is smooth.
- Drain the cooked fettucini and add it to the skillet with the sauce, tossing to coat evenly.
- Gently fold in the cooked shrimp and scallops, heating everything together for 1-2 minutes. Tip: Be careful not to overcook the seafood.
Combining the tender pasta with the creamy, slightly sweet roasted red pepper sauce and succulent seafood creates a dish that’s rich in flavor and texture. Serve it garnished with extra Parmesan and a sprinkle of fresh parsley for a touch of color.
Lobster and Crab Fettucini with Brandy Cream
Zesty flavors come together in this luxurious Lobster and Crab Fettucini with Brandy Cream, a dish that promises to elevate your dining experience with its rich and creamy sauce paired perfectly with succulent seafood.
Ingredients
- For the pasta:
- 12 oz fettucini
- 1 tbsp salt
- For the seafood:
- 1 lb lobster meat, chopped
- 1 lb crab meat
- For the sauce:
- 2 tbsp unsalted butter
- 2 cloves garlic, minced
- 1 cup heavy cream
- 1/4 cup brandy
- 1/2 tsp salt
- 1/4 tsp black pepper
- 1/4 cup grated Parmesan cheese
Instructions
- Bring a large pot of water to a boil over high heat. Add 1 tbsp salt and the fettucini. Cook according to package instructions until al dente, about 8-10 minutes. Drain and set aside.
- In a large skillet over medium heat, melt the butter. Add the minced garlic and sauté for 1 minute until fragrant.
- Pour in the brandy carefully, allowing it to simmer for 2 minutes to cook off the alcohol. Tip: Keep your face away from the skillet to avoid the strong alcohol fumes.
- Reduce the heat to low and add the heavy cream, salt, and black pepper. Stir continuously for 3 minutes until the sauce begins to thicken.
- Add the lobster and crab meat to the sauce, gently folding to combine. Cook for another 3 minutes until the seafood is heated through. Tip: Avoid overmixing to keep the seafood chunks intact.
- Remove the skillet from heat and stir in the Parmesan cheese until melted and well incorporated.
- Add the cooked fettucini to the skillet, tossing gently to coat the pasta evenly with the sauce. Tip: Use tongs for easier mixing and to prevent breaking the pasta.
With its velvety sauce clinging to each strand of pasta and the sweet, tender bites of lobster and crab, this dish is a decadent treat. Serve it with a sprinkle of fresh parsley and a side of crusty bread to soak up every last drop of the brandy cream sauce.
Prawn and Zucchini Fettucini
Today’s recipe is a delightful Prawn and Zucchini Fettucini that’s perfect for a summer dinner. This dish combines the sweetness of prawns with the freshness of zucchini, all tossed in a creamy sauce that clings to every strand of fettucini.
Ingredients
- For the pasta:
- 8 oz fettucini
- 4 cups water
- 1 tbsp salt
- For the sauce:
- 1 tbsp olive oil
- 2 cloves garlic, minced
- 1/2 cup heavy cream
- 1/4 cup grated Parmesan cheese
- For the prawns and zucchini:
- 1/2 lb prawns, peeled and deveined
- 1 medium zucchini, sliced into ribbons
- 1 tbsp butter
- Salt and pepper to taste
Instructions
- Bring 4 cups of water to a boil in a large pot. Add 1 tbsp of salt and the fettucini. Cook according to package instructions until al dente, about 8-10 minutes. Tip: Stir occasionally to prevent sticking.
- While the pasta cooks, heat 1 tbsp olive oil in a large skillet over medium heat. Add the minced garlic and sauté for 30 seconds until fragrant.
- Add the prawns to the skillet and cook for 2 minutes on each side until pink and opaque. Tip: Do not overcrowd the skillet to ensure even cooking.
- Remove the prawns from the skillet and set aside. In the same skillet, add 1 tbsp butter and the zucchini ribbons. Sauté for 2 minutes until slightly softened.
- Pour in the heavy cream and bring to a simmer. Stir in the grated Parmesan cheese until the sauce thickens, about 2 minutes. Tip: Keep the heat low to prevent the sauce from separating.
- Drain the pasta and add it to the skillet with the sauce. Toss to coat evenly. Return the prawns to the skillet and gently mix everything together. Season with salt and pepper to taste.
Just imagine the creamy sauce hugging each strand of pasta, with the prawns adding a sweet, succulent bite and the zucchini bringing a fresh crunch. Serve this dish with a sprinkle of extra Parmesan and a side of crusty bread to soak up the delicious sauce.
Mussel and Leek Fettucini in White Sauce
Delving into the art of pasta making, this Mussel and Leek Fettucini in White Sauce recipe is a delightful journey through flavors and textures, perfect for those looking to impress at the dinner table.
Ingredients
- For the pasta:
- 8 oz fettucini pasta
- 4 quarts water
- 1 tbsp salt
- For the sauce:
- 2 tbsp unsalted butter
- 1 large leek, thinly sliced (white and light green parts only)
- 2 cloves garlic, minced
- 1 cup heavy cream
- 1/2 cup grated Parmesan cheese
- 1/4 tsp black pepper
- For the mussels:
- 1 lb fresh mussels, cleaned and debearded
- 1/2 cup white wine
- 2 tbsp chopped fresh parsley
Instructions
- Bring 4 quarts of water to a boil in a large pot. Add 1 tbsp salt and the fettucini pasta. Cook according to package instructions until al dente, about 8-10 minutes. Drain and set aside.
- While the pasta cooks, melt 2 tbsp butter in a large skillet over medium heat. Add the sliced leek and cook until soft, about 5 minutes, stirring occasionally.
- Add 2 cloves minced garlic to the skillet and cook for 1 minute until fragrant.
- Pour in 1 cup heavy cream and bring to a simmer. Stir in 1/2 cup grated Parmesan cheese and 1/4 tsp black pepper until the sauce is smooth and slightly thickened.
- In a separate pan, combine 1 lb cleaned mussels and 1/2 cup white wine. Cover and steam over medium heat for 5-7 minutes until the mussels open. Discard any that do not open.
- Add the cooked pasta to the sauce, tossing to coat evenly. Gently fold in the steamed mussels and sprinkle with 2 tbsp chopped fresh parsley.
When served, this dish boasts a creamy texture with the tender bite of pasta, complemented by the sweet, briny flavor of mussels and the subtle onion-like taste of leeks. For an elegant presentation, garnish with additional parsley and a sprinkle of Parmesan cheese.
Seafood Fettucini with Pesto and Sun-Dried Tomatoes
Gathering around the table for a hearty meal is one of life’s simple pleasures, and this Seafood Fettucini with Pesto and Sun-Dried Tomatoes is sure to impress. Perfect for beginners, this recipe breaks down each step to ensure a delicious outcome.
Ingredients
- For the pasta:
- 8 oz fettucini
- 1 tbsp salt
- For the seafood:
- 1/2 lb shrimp, peeled and deveined
- 1/2 lb scallops
- 2 tbsp olive oil
- 1/2 tsp salt
- 1/4 tsp black pepper
- For the sauce:
- 1/2 cup pesto
- 1/4 cup sun-dried tomatoes, chopped
- 1/4 cup heavy cream
- 1/4 tsp red pepper flakes
Instructions
- Bring a large pot of water to a boil. Add 1 tbsp salt and the fettucini. Cook for 8-10 minutes until al dente, then drain.
- While the pasta cooks, heat 2 tbsp olive oil in a large skillet over medium-high heat. Add shrimp and scallops, seasoning with 1/2 tsp salt and 1/4 tsp black pepper. Cook for 2-3 minutes per side until seafood is opaque, then remove from skillet.
- In the same skillet, lower heat to medium. Add pesto, sun-dried tomatoes, heavy cream, and red pepper flakes. Stir until combined and heated through, about 2 minutes.
- Return the cooked seafood to the skillet, tossing gently to coat with the sauce.
- Add the drained fettucini to the skillet, tossing until evenly coated with the sauce and seafood.
Absolutely delightful, this dish boasts a creamy texture with a punch of flavor from the pesto and sun-dried tomatoes. Serve it with a sprinkle of Parmesan cheese and a side of crusty bread for a complete meal.
Shrimp and Crab Fettucini with Spicy Tomato Sauce
Creating a delicious Shrimp and Crab Fettucini with Spicy Tomato Sauce is easier than you think, especially when you follow these step-by-step instructions. Let’s dive into the process of making this seafood pasta dish that’s sure to impress.
Ingredients
- For the pasta:
- 8 oz fettucini pasta
- 1 tbsp salt
- 4 quarts water
- For the sauce:
- 2 tbsp olive oil
- 3 cloves garlic, minced
- 1/2 tsp red pepper flakes
- 1 can (28 oz) crushed tomatoes
- 1 tsp sugar
- 1/2 tsp salt
- 1/4 tsp black pepper
- For the seafood:
- 1/2 lb shrimp, peeled and deveined
- 1/2 lb crab meat
- 1 tbsp lemon juice
Instructions
- Bring 4 quarts of water to a rolling boil in a large pot. Add 1 tbsp salt and the fettucini pasta. Cook according to package instructions until al dente, about 8-10 minutes. Tip: Stir occasionally to prevent sticking.
- While the pasta cooks, heat 2 tbsp olive oil in a large skillet over medium heat. Add 3 cloves of minced garlic and 1/2 tsp red pepper flakes, sautéing for 1 minute until fragrant.
- Pour in the 28 oz can of crushed tomatoes, 1 tsp sugar, 1/2 tsp salt, and 1/4 tsp black pepper. Simmer the sauce for 10 minutes, stirring occasionally. Tip: The sugar balances the acidity of the tomatoes.
- Add the 1/2 lb shrimp and 1/2 lb crab meat to the sauce, cooking for 3-4 minutes until the shrimp turn pink. Stir in 1 tbsp lemon juice for brightness.
- Drain the pasta and toss it with the sauce until well coated. Serve immediately. Tip: Garnish with fresh parsley for a pop of color.
Lusciously creamy with a kick of heat, this Shrimp and Crab Fettucini is a perfect balance of flavors. Serve it with a side of garlic bread to soak up every last bit of the spicy tomato sauce.
Scallop and Mushroom Fettucini in Garlic Cream
Gathering around the table for a comforting meal is one of life’s simple pleasures, and this Scallop and Mushroom Fettucini in Garlic Cream is sure to delight. Perfect for beginners, this recipe breaks down each step to ensure a delicious outcome.
Ingredients
- For the pasta:
- 8 oz fettucini
- 4 quarts water
- 1 tbsp salt
- For the scallops and mushrooms:
- 1 lb scallops, patted dry
- 8 oz mushrooms, sliced
- 2 tbsp olive oil
- Salt and pepper to season
- For the garlic cream sauce:
- 3 cloves garlic, minced
- 1 cup heavy cream
- 1/2 cup grated Parmesan cheese
- 1 tbsp butter
Instructions
- Bring 4 quarts of water to a boil in a large pot. Add 1 tbsp salt and the fettucini. Cook for 8-10 minutes until al dente, then drain.
- While the pasta cooks, heat 1 tbsp olive oil in a large skillet over medium-high heat. Season the scallops with salt and pepper, then sear for 2 minutes per side until golden. Remove and set aside.
- In the same skillet, add another 1 tbsp olive oil and the mushrooms. Cook for 5 minutes until softened and golden.
- Reduce heat to medium. Add 1 tbsp butter and the minced garlic to the skillet, sautéing for 1 minute until fragrant.
- Pour in the heavy cream, stirring constantly. Let it simmer for 3 minutes until slightly thickened.
- Stir in the Parmesan cheese until melted and smooth. Tip: For a smoother sauce, grate the cheese finely.
- Return the scallops to the skillet, along with the cooked fettucini. Toss gently to coat everything in the sauce. Tip: Use tongs for easy mixing.
- Cook for an additional 2 minutes to heat through. Tip: If the sauce is too thick, add a splash of pasta water to loosen it.
With its creamy texture and rich garlic flavor, this dish is a crowd-pleaser. Serve it with a sprinkle of fresh parsley for a pop of color and freshness.
Seafood Fettucini with Lemon Caper Sauce
You’re about to embark on a culinary journey that will bring the vibrant flavors of the sea to your table with this Seafood Fettucini with Lemon Caper Sauce. This dish combines tender seafood with a tangy, creamy sauce, perfect for a special dinner.
Ingredients
- For the pasta:
- 8 oz fettucini pasta
- 1 tbsp salt
- For the seafood:
- 1/2 lb shrimp, peeled and deveined
- 1/2 lb scallops
- 1 tbsp olive oil
- Salt and pepper to taste
- For the sauce:
- 2 tbsp butter
- 2 cloves garlic, minced
- 1/2 cup heavy cream
- 1/4 cup chicken broth
- 2 tbsp capers, drained
- 1 lemon, juiced and zested
- Salt and pepper to taste
Instructions
- Bring a large pot of water to a boil. Add 1 tbsp salt and the fettucini pasta. Cook according to package instructions until al dente, about 8-10 minutes. Drain and set aside.
- While the pasta cooks, heat 1 tbsp olive oil in a large skillet over medium-high heat. Season the shrimp and scallops with salt and pepper, then add to the skillet. Cook for 2-3 minutes per side, until the shrimp are pink and the scallops are golden. Remove from the skillet and set aside.
- In the same skillet, melt 2 tbsp butter over medium heat. Add the minced garlic and sauté for 1 minute until fragrant.
- Pour in the heavy cream and chicken broth, stirring to combine. Bring to a simmer and let the sauce thicken slightly, about 3-4 minutes.
- Stir in the capers, lemon juice, and zest. Season with salt and pepper to taste.
- Add the cooked pasta and seafood back to the skillet, tossing gently to coat everything in the sauce. Cook for an additional 1-2 minutes to heat through.
- Tip: For an extra burst of flavor, reserve some pasta water to adjust the sauce’s consistency if needed.
- Tip: Ensure your seafood is patted dry before cooking to achieve a better sear.
- Tip: Fresh lemon zest adds a bright, aromatic touch to the dish, so don’t skip it.
This Seafood Fettucini with Lemon Caper Sauce offers a delightful contrast of creamy and tangy flavors, with the seafood adding a luxurious texture. Serve it with a sprinkle of fresh parsley and a side of crusty bread to soak up every last drop of the sauce.
Crab and Corn Fettucini with Basil
Summer brings the perfect opportunity to indulge in a dish that combines the sweetness of corn with the richness of crab, all tossed in a creamy fettucini and brightened with fresh basil. This Crab and Corn Fettucini with Basil is a delightful way to enjoy seasonal produce and seafood in a comforting pasta dish.
Ingredients
- For the pasta:
- 8 oz fettucini
- 4 quarts water
- 1 tbsp salt
- For the sauce:
- 2 tbsp unsalted butter
- 2 cloves garlic, minced
- 1 cup fresh corn kernels
- 1/2 cup heavy cream
- 1/2 cup grated Parmesan cheese
- 1/4 tsp black pepper
- For the topping:
- 8 oz crab meat, picked over for shells
- 1/4 cup fresh basil leaves, chopped
Instructions
- Bring 4 quarts of water to a boil in a large pot. Add 1 tbsp salt and 8 oz fettucini. Cook according to package instructions until al dente, about 8-10 minutes. Tip: Reserve 1/2 cup of pasta water before draining.
- While the pasta cooks, melt 2 tbsp butter in a large skillet over medium heat. Add 2 cloves minced garlic and sauté until fragrant, about 30 seconds.
- Add 1 cup corn kernels to the skillet. Cook, stirring occasionally, until the corn is tender, about 3 minutes.
- Pour in 1/2 cup heavy cream and bring to a simmer. Stir in 1/2 cup Parmesan cheese and 1/4 tsp black pepper until the sauce is smooth. Tip: If the sauce is too thick, add reserved pasta water a tablespoon at a time.
- Drain the pasta and add it to the skillet with the sauce. Toss to coat evenly.
- Gently fold in 8 oz crab meat and 1/4 cup chopped basil. Cook for an additional 1-2 minutes until the crab is heated through. Tip: Be careful not to overmix to keep the crab meat intact.
Perfectly balanced, this dish offers a creamy texture with bursts of sweetness from the corn and a fresh herbaceous note from the basil. Serve it with a sprinkle of extra Parmesan and a side of crusty bread to soak up the delicious sauce.
Conclusion
Great seafood fettucini dishes await in this roundup, offering something for every taste and occasion. We hope these 25 recipes inspire your next kitchen adventure. Don’t forget to leave a comment with your favorite, and share the love by pinning this article on Pinterest. Happy cooking!
