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Creamy seafood fettuccine dish with shrimp, scallops, and sauce

Creamy Seafood Fettuccine (Takeout Style)

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Ingredients

The Base

  • 400 g fettuccine pasta
  • 2 tbsp olive oil
  • 2 tbsp unsalted butter

The Sauce

  • 3 cloves garlic, minced
  • 1 cup heavy cream
  • 1/2 cup freshly grated Parmesan cheese
  • Salt and freshly cracked black pepper to taste

The Filling

  • 1 lobster claw (cooked, cracked open)
  • 6 large shrimp, peeled and deveined

Garnish

  • 2 tbsp fresh parsley, chopped (for garnish)

Instructions on the next page 👇👇

Directions

  1. Begin by boiling the fettuccine in a large pot of salted water. Cook until al dente, which should take about 8-10 minutes. Remember to reserve 1/2 cup of the pasta water for later; this liquid will help enhance the creaminess of your sauce. Once done, drain the pasta and set it aside.

  2. In a large skillet, heat the olive oil and 1 tablespoon of butter over medium heat. The tremendous aroma fills the air as the butter melts, creating the perfect base for your seafood.

  3. Season the shrimp lightly with salt and pepper. Sear the shrimp in the skillet for 2-3 minutes per side until they turn pink and opaque. This is the moment when these little gems shine. Once cooked, add the lobster claw to the pan just to warm it through, about a minute, then remove both from the skillet and set them aside.

  4. In the same skillet, melt the remaining tablespoon of butter. Add the minced garlic, sautéing it until it’s fragrant, about 30 seconds. Be cautious not to let it burn, as burnt garlic can impart a bitter taste.

  5. Carefully pour the heavy cream into the skillet. Stir in the freshly grated Parmesan cheese, salt, and freshly cracked black pepper. Allow the sauce to simmer gently while you stir, until it becomes smooth and slightly thickened—this will take about 2-3 minutes.

  6. Add the drained fettuccine to the skillet, tossing it in the garlic butter cream sauce until the pasta is thoroughly coated. If you find the sauce too thick, add a splash of reserved pasta water to achieve that tremendous, silky consistency.

  7. To serve, place the fettuccine onto a plate or into a clear takeout container. Top it with beautiful, seared shrimp and the lobster claw that you had set aside. Finish with a sprinkle of fresh parsley and additional Parmesan cheese for an extra touch of elegance.

Continue reading on the next page 👇👇

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