Fettucini With Shellfish
Fettucini with shellfish offers a rich, savory blend of garlic, tomatoes, and herbs, perfect for seafood lovers seeking a flavorful, comforting Italian-inspired dish.
Ingredients
- 1/4 cup butter
- 1/4 cup olive oil ⓘ
- 1 cup dry white wine ⓘ
- 5 to 6 large garlic cloves, minced ⓘ
- 1 teaspoon crushed rosemary ⓘ
- 1 pinch oregano
- 2 cans (28 oz.) drained Italian tomatoes, chopped ⓘ
- 1 large onion, chopped ⓘ
- 3 cups various shellfish meat ⓘ
- 1/2 cup minced parsley ⓘ
- 1/2 teaspoon sugar ⓘ
- salt and pepper to taste ⓘ
Instructions
- Put butter and oil in a skillet over medium heat until melted and bubbling.
- Add wine, garlic, rosemary, oregano, and chopped onion.
- Cook, stirring until wine evaporates and butter turns golden.
- Reduce heat and add chopped tomatoes.
- Cook until heated through, about 2 to 3 minutes.
- Add shellfish, parsley, sugar, salt, and pepper.
- Stir until shellfish is heated through and serve over hot cooked pasta.
Tips & Substitutions
For a richer flavor, consider using a combination of butter and olive oil, as this adds depth to the dish. If you don't have dry white wine, chicken or vegetable broth can be a suitable substitute. Fresh herbs like basil or thyme can enhance the taste, while crushed red pepper can add a kick if desired. For a quicker preparation, pre-cooked shellfish can be used. Browse more Italian recipes for inspiration.
Serving Suggestions
Serve this dish immediately over hot cooked fettuccine or your pasta of choice. Garnish with additional parsley and a sprinkle of grated Parmesan cheese for added flavor. A crisp green salad or garlic bread pairs nicely as sides. This recipe also works well with seafood recipes, making it versatile for any occasion.
Storage & Reheating
Store any leftovers in an airtight container in the refrigerator for up to 2 days. To reheat, gently warm in a skillet over low heat, adding a splash of water or broth to maintain moisture. Avoid microwaving too long as it can overcook the shellfish. If you have a lot of sauce left, consider using it with other pasta dishes like Baked Ziti In White Clam Sauce.
Nutrition & Diet Analysis (per serving)
Each serving of Fettucini With Shellfish contains roughly 963 calories, with 56g protein, 166g carbohydrates, and 20g fat. It is an excellent source of vitamin C (247% of the Daily Value), dietary fiber (240% of the Daily Value), and iron (222% of the Daily Value). Note that it is relatively high in sodium, at 951mg per serving (41% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use frozen shellfish for this recipe?
Yes, frozen shellfish can be used in this dish. Just ensure you thaw them properly before cooking. This helps maintain the texture and flavor of the shellfish. If using frozen, add them to the skillet a minute or two earlier to ensure they heat through completely.
What type of pasta works best for this dish?
Fettuccine is the traditional choice, but you can also use linguine or even penne if you prefer. The key is to choose a pasta that can hold onto the sauce well. For a lighter option, consider using whole wheat or gluten-free pasta.
Can I make this dish ahead of time?
While it's best served fresh, you can prepare the sauce ahead of time and store it in the refrigerator for up to 2 days. When ready to serve, reheat the sauce and add freshly cooked pasta. This helps preserve the texture and flavor of the shellfish.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).