Does anyone have a recipe for seafood fettuccine?

Question

Chuck Muir's restaurant used to serve a fettucine dish that had shrimp, scallops and salmon with a garlic/herb/butter sauce. I have searched the internet and haven't come up with anything similar. I'm hoping someone out there may have a recipe -- I really miss that dish!

I was thinking about it, and not that it matters a whole lot, but I think it was actually linguine.

Answer 1

FAVORITE SEAFOOD FETTUCCINE

1 1/2 c. mushrooms, sliced
2 tbsp. onions, chopped
1 clove garlic, minced
2 tbsp. butter
1/2 lb. scallops
1/2 lb. shrimp
1/2 lb. salmon
(all seafood should be precooked)
1 lb. fettucinne, cooked al dente and kept warm
1 c. cream
1 c. Parmesan cheese
1/2 c. parsley, chopped

Saute mushrooms, onions and garlic in butter. Add scallops and shrimp and salmon, cook 1 minute. Toss hot fettuccine with vegetables/seafood mixture. Pour cream over all and blend in Parmesan cheese. Season with salt and pepper. Garnish with chopped parsley. Makes 4 to 6 servings.

Answer 2

this is the closest i could find

Seafood Fettuccine

12 lrg fresh shrimp (16 to 20 count), peeled and deveined
12 x fresh sea scallops (20 to 30 count), rinsed
12 oz fresh lump crabmeat
4 tbl olive oil
2 med tomatoes, blanched, chopped, and seeded
20 x fresh basil leaves, chopped
2 tsp chopped garlic
4 cup heavy whipping cream
Salt and freshly ground black pepper, to taste
12 oz cooked fettuccine Pasta
Fresh basil, chopped
Fresh parsley, chopped

In a large, hot skillet, sear the shrimp, scallops, and crabmeat for 1 minute 30 seconds on each side. Remove from the skillet and keep warm.

Heat the oil in the same skillet and saute the tomatoes, basil, and garlic for 3 to 5 minutes. Stir in the cream and reduce until thick. Add the salt and black pepper. Stir in the cooked pasta and heat through.

Divide the pasta mixture among the serving plates and top with the reserved warm shrimp mixture. Garnish with the basil and parsley and serve immediately.

Answer 3

i say use this one and add whatever seafood you want. there are a ton more reviews at
http://allrecipes.com/Recipe/Seafood-Fettuccine/Detail.aspx

Seafood Fettuccine
SUBMITTED BY: Leslie Ann


"This is a basic alfredo sauce, but with less fat and calories than most. Use your favorite seafood or chicken - both work very well with this recipe."

Original recipe yield:
8 servings

PREP TIME 15 Min
COOK TIME 20 Min
READY IN 35 Min
US METRIC

SERVINGS About scaling and conversions

INGREDIENTS
1 (16 ounce) package dry fettuccine noodles
1 1/2 tablespoons butter or margarine
1 cup chopped green onions
4 garlic cloves, peeled and minced
1 pound medium shrimp - peeled and deveined
1 pound sea scallops
2 cups half-and-half cream
1 cup freshly grated Parmesan cheese
salt and pepper to taste
2 tablespoons cornstarch (optional)
DIRECTIONS
Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain.
Melt butter in a large, non-stick skillet over medium-high heat. Stir in onions and garlic, and cook for 1 minute. Add shrimp and scallops, stirring to combine, and cook 3 minutes more. Reduce heat to medium-low.
Pour half-and-half, salt, and pepper into the pan and bring to a simmer, stirring constantly. Do not boil. Gradually sprinkle 1/2 cup Parmesan cheese over seafood mixture and continue stirring another minute. Remove from heat.
Toss cooked pasta into the pan, coating thoroughly. Sprinkle with remaining Parmesan cheese, and serve.
Note

If the sauce is too thin for your liking, add a bit of cornstarch until it is the right consistency for you. If using frozen seafood, be sure to thaw and drain it completely before adding to the skillet to prevent the excess water from diluting the sauce.


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NUTRITION INFORMATION
Servings Per Recipe: 8

Amount Per Serving

Calories: 476

Total Fat: 14.9g
Cholesterol: 154mg
Sodium: 811mg
Total Carbs: 47.6g
Dietary Fiber: 2.8g
Protein: 35g
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ReviewsMORE MEMBER REVIEWS

DATE POSTED:
12/12/2005
SUBMITTED BY: Joey R

Delicious. Used 5 Tbsp butter, heavy cream in lieu of half-and-half, added snapper pieces and sea scallops with the green onion, added shrimp a couple minutes later. Steamed mussels on the side in wine and garlic, and added them on top of the finished dish.

9 users found this review helpful


DATE POSTED:
6/2/2006
SUBMITTED BY: BDKE

This was the best seafood pasta we've had in a long time! I did add a few things like fresh diced tomatoes and mushrooms as someone else had posted. I also used a shallot along with the green onions, added extra garlic and thickened sauce with cornstarch. I will never buy store-bought alfredo sauce again. Thanks for the fabulous recipe!

7 users found this review helpful


DATE POSTED:
1/6/2006
SUBMITTED BY: Mr.,and Mrs. Burns

MMM, I really liked this recipe. I added Fresh chopped clams, tomatoes, and Portabella mushrooms. I also added a bit more Garlic, and used the corn starch. I Like my sause a bit thicker. I don't think you need quite a table spoon though. I will use a bit less next time, you can add some more if you still think it is to thin. I can't wait to have this recipe again, and the wife was in heaven with it. Goes great with some Garlic bread, and ceaser Salad. MMM A+++++

7 users found this review helpful