Italian Inn Seafood Fettuccini Recipes

Steps:

• Cook the fettuccine according to package directions. Meanwhile, in a large skillet, saute shrimp and scallops in 1 tablespoon oil for 3-5 minutes or until shrimp turn pink and scallops are opaque. Remove and keep warm. , In the same skillet, saute shallot in remaining oil until tender. Add garlic; cook 1 minute longer. Stir in broth and wine. Bring to a boil. Reduce heat; simmer, uncovered, for 6-8 minutes or until most of the liquid has evaporated. Stir in cream; cook, uncovered, over medium heat for 5 minutes or until thickened. , Drain fettuccine; stir into cream sauce. Add shrimp, scallops and cheese; toss to coat. Sprinkle with tomato and parsley.

Steps:

• 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.

Steps:

• Melt butter in large skillet. Saute shallots and scallions until soft. Add Worcestershire sauce, basil, salt & pepper.
• Add shrimp and crab meat. Stir until shrimp are pink.
• Add sour cream, heavy cream, Parmesan cheese, and heat thoroughly; do not boil.
• Fold the sauce into the fettuccini, which has been boiled to al dente in salted water, and drained.
• Sprinkle with parsley and Parmesan cheese.

Steps:

• Bring a large saucepan filled with salted water to a boil. Follow package directions, add the spaghetti so that it is ready just as the tomatoes are cooked.
• Pour two tablespoons of the olive oil into a large, flameproof casserole or heavy saute pan. Lay out the anchovy fillets, side by side, in the oil and place the pan on the lowest possible heat. The anchovies will melt in the warm oil, they should not fry.
• Meanwhile, in a large frying pan, warm the remaining 3 tablespoons of olive oil over high heat. Add the garlic cloves and when they begin to sizzle but before they brown, add tomatoes and salt to taste. Be careful not to burn garlic. Toss the tomatoes until their liquid evaporates, about 5 minutes; the tomatoes should not cook to a puree. Add the olives and empty the frying pan into the pan with the anchovies.
• Grind over some pepper and stir in the basil.
• Drain the spaghetti and add the anchovy sauce. Toss together with a fork and spoon.
• Serve in heated pasta dishes or soup plates, accompanied with a dish of Parmesan and a dish of butter to add as desired.