We’ve always been fans of Anthony’s Seafood Fettuccine, a vibrant Italian-inspired dish that brings the sea’s bounty straight to your table. Packed with fresh shrimp scallops and a creamy sauce, it’s a hearty twist on traditional pasta that’ll make your taste buds dance.
This recipe draws from coastal flavors we’ve cherished for years making it ideal for family dinners or special occasions. Whether you’re a seafood lover or new to the scene we’ll guide you through creating this simple yet elegant meal that never fails to impress.
Ingredients
To bring our Anthony’s Seafood Fettuccine Recipe to life, we gather fresh, high-quality ingredients that capture the essence of coastal flavors. Below, we list them in the order they are used, with prep specifics for accuracy and ease.
Seafood Components
- 1 pound fresh shrimp, peeled and deveined – We select large shrimp for their tender texture and sweet taste, ensuring they are ready for quick cooking.
- 1/2 pound sea scallops, patted dry – These add a delicate, buttery richness; drying them prevents excess moisture during searing.
Pasta and Base
- 12 ounces fettuccine pasta – Opt for high-quality durum wheat varieties to achieve the perfect al dente bite that holds the creamy sauce.
- 2 tablespoons olive oil – Use extra-virgin for its fruity notes, which form the base of our flavorful sauté.
Vegetables and Aromatics
- 4 cloves garlic, minced – Freshly minced for a pungent, aromatic punch that infuses the dish with depth.
- 1 medium onion, finely chopped – We chop it finely to release its sweet undertones without overwhelming the seafood.
Sauce Ingredients
- 1 cup heavy cream – This creates our velvety sauce; we recommend full-fat for the richest consistency.
- 1/2 cup grated Parmesan cheese – Freshly grated to melt smoothly and add a nutty, savory element.
- 1 teaspoon dried Italian herbs (like oregano and basil) – A blend for authentic Italian flair, ensuring even distribution.
- Salt and black pepper, to taste – We use kosher salt for its pure flavor and freshly ground pepper for a spicy kick.
Optional Garnishes
- Fresh parsley, chopped – About 2 tablespoons for a vibrant, herbaceous finish that enhances visual appeal and freshness.
- Lemon wedges – Serve with 4 wedges to add a bright, citrusy zest that complements the seafood.
With these ingredients, we ensure our Anthony’s Seafood Fettuccine Recipe delivers a balanced mix of textures and flavors, from the succulence of seafood to the creaminess of the sauce.
Tools and Equipment
To prepare Anthony’s Seafood Fettuccine seamlessly, we need the right kitchen essentials that ensure efficiency and safety while handling fresh seafood and creamy sauces. In our experience, having these tools on hand helps us achieve the perfect balance of textures—from the tender shrimp and scallops to the al dente pasta—without any hitches.
Here’s a curated list of the key tools and equipment, organized by their primary use in the recipe:
- Large Stock Pot (at least 8 quarts): Essential for boiling the fettuccine pasta to perfection. We recommend one with a lid to maintain a rolling boil and prevent water from boiling over.
- Large Skillet or Frying Pan (10-12 inches, non-stick or stainless steel): Ideal for sautéing the shrimp, scallops, garlic, and onions, then simmering the creamy sauce. Its even heat distribution is crucial for avoiding overcooked seafood.
- Colander or Pasta Strainer: Used to drain the cooked pasta quickly, preserving its texture and preventing it from becoming mushy. We always opt for a sturdy metal one to handle hot water safely.
- Chef’s Knife (8-10 inches): A sharp blade for chopping onions, garlic, and any fresh herbs. In our kitchen, a high-quality knife makes prep work faster and more precise.
- Cutting Board (wood or plastic, at least 12×12 inches): Provides a stable surface for all chopping tasks. We suggest using a separate board for seafood to avoid cross-contamination.
- Measuring Cups and Spoons Set: Accurate for measuring ingredients like heavy cream and Parmesan cheese. This ensures the sauce’s creamy consistency every time.
- Wooden Spoon or Silicone Spatula: Perfect for stirring the sauce and seafood without scratching pans. We find it helps in gently folding ingredients for even coating.
- Box Grater or Microplane: Great for grating fresh Parmesan cheese to add that nutty flavor. A fine grater enhances the cheese’s meltability in the sauce.
- Tongs (locking, heat-resistant): Handy for tossing pasta with sauce and flipping seafood. They give us better control and reduce the risk of burns.
By gathering these tools beforehand, we streamline the cooking process for Anthony’s Seafood Fettuccine, making it an enjoyable experience that highlights the dish’s coastal flavors.
Instructions
With our fresh ingredients and essential tools ready from the previous steps, we’re excited to guide you through preparing Anthony’s Seafood Fettuccine. Let’s create a creamy, flavorful dish that highlights the succulent shrimp and scallops in a rich sauce.
Prep
Before cooking, we’ll prepare our ingredients to ensure everything comes together smoothly. Start by peeling and deveining 1 pound of fresh shrimp, then pat them dry with paper towels for better searing. Next, rinse 1/2 pound of sea scallops under cold water and remove any side muscles if present.
Gather and chop the aromatics: Mince 4 cloves of garlic and dice 1 medium onion into fine pieces for maximum flavor infusion. Measure out 12 ounces of fettuccine pasta and set it aside. In a separate bowl, grate 1 cup of Parmesan cheese and combine 2 cups of heavy cream with 1 teaspoon of salt and 1/2 teaspoon of black pepper for the sauce base.
Boil a large pot of water: Fill your stock pot with about 4 quarts of water and add 1 tablespoon of salt to enhance the pasta’s taste. While the water heats, this step allows the vibrant aromas of garlic and onion to build anticipation for the dish’s coastal essence.
Cook the Seafood
We’ll cook the seafood to achieve that tender, juicy texture that defines Anthony’s Seafood Fettuccine. Heat 2 tablespoons of olive oil in your skillet over medium-high heat until it shimmers.
Add the minced garlic and diced onion to the skillet and sauté for about 2 minutes until they turn golden and release their fragrant, savory scent. Introduce the prepared shrimp and scallops, spreading them evenly in the pan. Cook for 3-4 minutes, flipping once, until the shrimp turn pink and the scallops develop a golden sear with a slight firmness—be careful not to overcook to preserve their delicate, oceanic flavor.
Remove the seafood from the skillet and set aside, then pour in the heavy cream mixture. Stir constantly for 2-3 minutes as it simmers and thickens into a velvety sauce, infusing it with the garlic’s pungent notes and the seafood’s essence for a rich, creamy coating.
Assemble the Dish
Finally, we’ll bring all elements together for a harmonious blend of textures and flavors in Anthony’s Seafood Fettuccine. Once the pasta water reaches a rolling boil, add the fettuccine and cook according to package instructions—typically 8-10 minutes—until al dente with a satisfying chew.
Drain the pasta using your colander and immediately transfer it to the skillet with the thickened sauce. Toss gently to coat the noodles evenly, then fold in the cooked shrimp and scallops. Sprinkle in the grated Parmesan cheese and stir for 1 minute until the dish achieves a luscious, creamy consistency that clings to each strand.
For the final touch, serve the fettuccine hot in bowls, garnishing with optional fresh parsley for a burst of color and brightness that elevates the overall coastal-inspired appeal.
Make-Ahead Instructions
To simplify preparing Anthony’s Seafood Fettuccine, we recommend these make-ahead strategies that preserve the dish’s creamy texture and fresh, oceanic flavors. By prepping components in advance, we ensure a seamless cooking experience while maintaining the succulent shrimp, tender scallops, and rich sauce that make this recipe a standout for family dinners or special occasions.
Prepping Ingredients Ahead
We can start by preparing the key ingredients the day before to save time and keep things organized. Follow these steps for efficiency:
- Peel and devein the shrimp: Rinse 1 pound of fresh shrimp under cold water, then peel and devein them. Pat dry with paper towels and store in an airtight container in the refrigerator for up to 24 hours. This keeps the shrimp’s natural sweetness intact without compromising freshness.
- Prepare the scallops: Rinse 1/2 pound of sea scallops and remove any side muscle. Place them on a paper-lined plate, cover, and refrigerate for up to 12 hours. This step ensures they remain firm and ready for a quick sear.
- Chop aromatics: Mince 4 cloves of garlic and dice 1 medium onion. Store them in separate sealed bags in the fridge for up to 2 days. Fresh garlic and onion add a robust, aromatic base that elevates the sauce’s flavor profile.
Making the Sauce in Advance
The creamy sauce is the heart of Anthony’s Seafood Fettuccine, and we can prepare it ahead to lock in its velvety consistency and savory notes. Here’s how:
- In a skillet over medium heat, sauté the chopped garlic and onion in 2 tablespoons of olive oil until fragrant and golden, about 2-3 minutes.
- Stir in 2 cups of heavy cream, 1 cup of grated Parmesan cheese, and seasonings like salt and pepper. Simmer for 5 minutes until the mixture thickens slightly.
- Let the sauce cool completely, then transfer it to an airtight container and refrigerate for up to 2 days. When reheating, warm it gently on low heat to avoid curdling, preserving the sauce’s smooth, indulgent creaminess that coats the pasta perfectly.
Storing and Reheating the Full Dish
For ultimate convenience, we can assemble parts of the dish ahead and store them safely. Use this approach to balance flavors without losing the dish’s coastal essence:
- Assemble and store: After cooking the fettuccine and seafood, combine them with the sauce in a baking dish. Cover tightly and refrigerate for up to 1 day. This allows the ingredients to meld, enhancing the harmonious blend of seafood succulence and creamy richness.
- Reheating guidelines: To reheat, preheat your oven to 350°F (175°C) and bake the covered dish for 15-20 minutes until heated through. For a quicker option, use a skillet on medium heat for 5-7 minutes, stirring gently to maintain the pasta’s al dente texture and the seafood’s tender bite.
| Make-Ahead Step | Storage Time | Key Tips for Quality |
|---|---|---|
| Peeled and deveined shrimp | Up to 24 hours in fridge | Keep on ice to prevent bacterial growth and retain freshness. |
| Prepared scallops | Up to 12 hours in fridge | Avoid overcrowding to prevent moisture buildup. |
| Chopped garlic and onion | Up to 2 days in fridge | Use glass containers to minimize odor transfer. |
| Prepared sauce | Up to 2 days in fridge | Stir before reheating to ensure even consistency. |
| Fully assembled dish | Up to 1 day in fridge | Do not freeze, as seafood texture may become rubbery. |
By following these instructions, we make Anthony’s Seafood Fettuccine even more accessible, ensuring every bite delivers the vibrant, flavorful experience our readers crave.
Conclusion
We’ve guided you through creating Anthony’s Seafood Fettuccine with ease and flair. It’s a dish that’ll bring coastal vibes right to your table elevating any meal with its creamy delight.
Now it’s on us to tweak and savor this recipe making it a staple in our kitchens. Let’s dive in and enjoy the fresh flavors that make every bite memorable.
Frequently Asked Questions
What is Anthony’s Seafood Fettuccine?
Anthony’s Seafood Fettuccine is a delicious Italian-inspired dish featuring fresh shrimp, scallops, and creamy sauce tossed with fettuccine pasta. It’s perfect for family dinners or special occasions, blending coastal flavors that appeal to seafood lovers and beginners alike. This recipe highlights simple ingredients for an impressive, flavorful meal.
What ingredients are needed for Anthony’s Seafood Fettuccine?
You’ll need 1 pound of fresh shrimp, 1/2 pound of sea scallops, 12 ounces of fettuccine pasta, garlic, onion, heavy cream, and Parmesan cheese for the base. Optional additions include fresh parsley and lemon wedges for garnish. These high-quality ingredients create a rich, creamy texture with balanced flavors.
What kitchen tools are required to prepare this dish?
Essential tools include a large stock pot for boiling pasta, a skillet for sautéing seafood and sauce, a colander for draining, and a chef’s knife for chopping. Don’t forget measuring cups, a wooden spoon, a box grater for cheese, and heat-resistant tongs. These items ensure efficient, safe preparation.
How do I make Anthony’s Seafood Fettuccine?
Start by preparing ingredients like peeling shrimp and chopping garlic and onion. Cook the seafood in a skillet until done, then make a creamy sauce with heavy cream and Parmesan. Boil the fettuccine, combine everything, and garnish with parsley. The whole process takes about 30-40 minutes for a luscious result.
Can I prepare Anthony’s Seafood Fettuccine in advance?
Yes, prep ingredients like shrimp, scallops, and aromatics ahead of time to save effort. You can make the creamy sauce in advance and store it in the fridge for up to 24 hours. For the full dish, assemble and refrigerate for a day, then reheat gently to maintain its fresh flavors and texture.
How should I store and reheat leftovers of Anthony’s Seafood Fettuccine?
Store leftovers in an airtight container in the fridge for up to 2 days. To reheat, warm gently on the stovetop over low heat with a splash of cream to keep the sauce creamy, or use the microwave in short bursts. Avoid overheating to preserve the seafood’s tenderness and overall taste.