Recipes › Seafood › Italian Seafood Fettuccine Recipe

Italian Seafood Fettuccine Recipe

Recipe by Pedro M. A. Neves

This Italian Seafood Fettuccine combines tender pasta ribbons with a medley of fresh shrimp, scallops, and mussels in a light white wine and garlic sauce. The dish celebrates the coastal traditions of Italy, where simple, high-quality ingredients let the briny sweetness of the sea shine through. Finished with fresh parsley and a squeeze of lemon, it's an elegant yet approachable weeknight dinner.

Ingredients

• 400g dried fettuccine pasta
• 300g large shrimp, peeled and deveined
• 200g sea scallops, patted dry
• 300g mussels, cleaned and debearded
• 4 cloves garlic, minced
• 120ml dry white wine (such as Pinot Grigio)
• 240ml fish or seafood stock
• 60ml extra-virgin olive oil
• 2 tablespoons unsalted butter
• 1 lemon, halved
• 30g fresh flat-leaf parsley, chopped
• 1 teaspoon red pepper flakes (optional)
• Sea salt and freshly ground black pepper to taste

Instructions

1. Bring a large pot of salted water to a boil and cook the fettuccine according to package directions until al dente. Reserve 120ml of pasta cooking water before draining.

2. While the pasta cooks, pat the shrimp and scallops completely dry with paper towels. This ensures proper browning and prevents them from steaming.

3. Heat 30ml of olive oil in a large skillet over medium-high heat. Once shimmering, add shrimp and scallops in a single layer without stirring for 2 minutes until the bottom develops a golden crust.

4. Flip the shrimp and scallops, cooking for another 90 seconds until just cooked through. Transfer to a plate, leaving any fond in the pan.

5. Reduce heat to medium, add remaining 30ml olive oil and butter to the skillet. Add minced garlic and red pepper flakes if using, stirring constantly for 30 seconds until fragrant.

6. Pour in white wine, scraping any browned bits from the pan bottom with a wooden spoon. Let the wine reduce by half, approximately 2 minutes.

7. Add fish stock and mussels, then cover the skillet with a lid. Steam for 3–4 minutes until all mussel shells open. Discard any that remain closed.

8. Return the shrimp and scallops to the skillet. Add the cooked fettuccine and 60ml of reserved pasta water, tossing gently to combine over low heat for 1–2 minutes until the sauce clings to the pasta.

9. Remove from heat and squeeze fresh lemon juice over the dish. Season with sea salt and freshly ground black pepper to taste.

10. Divide into bowls and garnish generously with fresh parsley. Serve immediately while the sauce is hot and glossy.

Substitutions

• Use firm white fish such as cod or halibut instead of scallops for a more budget-friendly option
• Substitute mussels with clams or additional shrimp if preferred
• Use vegetable stock in place of fish stock for a lighter seafood flavor
• Replace fettuccine with linguine, pappardelle, or other ribbon pasta of your choice

Tips

• Dry the seafood thoroughly before cooking to achieve a proper golden crust rather than steaming in its own moisture
• Do not overcook the seafood; shrimp and scallops become tough and rubbery when cooked beyond the point where they become opaque
• Keep the sauce emulsified by adding pasta water gradually—this starchy liquid helps bind the oil, butter, and broth into a silky coating
• Prepare all ingredients before you begin cooking, as the dish comes together very quickly once you start

This dish reflects the Italian coastal philosophy of cucina di mare, where the freshness and quality of seafood take center stage with minimal interference. Lightweight cream-free sauces and the use of white wine are characteristic of Italian seafood pasta, particularly from regions like Campania and Liguria along the Tyrrhenian and Mediterranean coasts.

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