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Seafood Fettuccine with a White Wine Sauce
Induldge in this fresh Seafood dish. SKU #01106, 01116
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Course
Dinner, Lunch, Main Course, main dish, Side Dish
Cuisine
American
Servings
2
servings
Ingredients
1x
2x
3x
6-8
Fettuccine Nests
Traditional/Squid Ink (01106, 01116)
3
TBSP
Butter
1
Shallot
2
Cloves
Garlic
½
Cup
Cherry Tomato
2
Lobster Tails
1
lb.
Shrimp
raw, peeled, deveined
1
lb.
Littleneck Clams
1/3
Cup
White Wine
8
oz.
Clam Juice
1
TSP
Crushed Red Pepper
Lemon
Salt & Pepper
Instructions
Gather and prepare ingredients. Roughly chop garlic and shallot. Clean and prepare seafood.
Bring water to a boil. Cook JGP Fettuccine per instructions, about 1.5 minutes. Reserve ¼ C water. Set it aside.
Melt butter in a large skillet, heat on medium high heat. Sautee garlic and shallot for about 1 minute until fragrant.
Add cherry tomato and shrimp. Cook for about 2 minutes.
Add clams, lobster tail, and white wine. Cook another 2 minutes and allow wine to reduce.
Add clam juice, cover, and cook for about 5 minutes, until clams are open.
Add crushed red pepper, Fettuccine and about ¼ cup of the pasta reserved pasta water. Squeeze lemon over the top. Season with salt and pepper.
Plate pasta and top with seafood, one lobster tail per plate. Enjoy.
Notes
This works well with any combination of seafood that is available or in season.
Use either JGP Fettuccini or JGP Squid Ink Fettuccini for a more upscale look. Or split 50/50 and use both for an exciting zebra striped look.
Serve this with asparagus, zucchini, or any season vegetable.
Add a small splash of heavy cream at the end to make sauce thicker and creamier.
Char the lemon on an open flame before using lemon juice to give another depth of flavor to the dish.
Keyword
01106, 01116, Clams, Fettuccine, Lobster, Seafood, Shrimp
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