Garlic Cream Sauce Seafood Fettuccine

This Garlic Cream Sauce Seafood Fettuccine is made with a gorgeous medley of seafood and tossed with fettuccine pasta in a buttery, garlicky, and creamy sauce. It’s quick & easy to make and comfort food at its best!

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YOU GUYS!!! I have exciting news!

That Spicy Chick has moved headquarters and I’m living in a brand new apartment that is designed from scratch by yours truly! 💃

I promise to share more about my new cooking and shooting grounds in the coming weeks and to show you guys my new home. But it’s been pretty hectic and busy with settling into the new place this week. I’m sure you all know how crazy moving homes can get with all the packing, unpacking, and Mari Kondo-ing. 🤪

So for now, I’m going to share this delicious and comforting Garlic Cream Sauce Seafood Fettuccine with you because it’s the first recipe I cooked in my new home! 💛

This Garlic Cream Sauce Seafood Fettuccine was inspired by a gorgeous creamy tri-color fettuccine pasta dish with mixed seafood that I used to eat at this restaurant called Diamond Tony’s during my Taipei days. That pasta dish was LEGIT awesome and I could always count on it to send me to my happy place. ☺️

A few years ago, I created my own version of that dish. It’s made with a rich garlic-and-spice-infused-creamy-buttery-sauce and a heavenly assortment of seafood – shrimp, squid, baby scallops, jumbo prawns, and calamari. Hello YUM TOWN! 😍

FOUR REASONS WHY I LOVE GARLIC CREAM SAUCE SEAFOOD FETTUCCINE:

1. It’s quick and easy to make if you have a decent stock of spices. We’re talking 40 minutes in total inclusive of prep and cooking.
2. JUICY jumbo prawns with their natural sweetness, tender calamari, and a bag of assorted goodness from the sea cooked in butter, oil, and a bit of garlic first = me DROOLING over the pan. 🤤
3. That rich creamy garlicky sauce is MWAAAH! And absolutely heavenly when you toss the pasta and seafood with it! The sauce is also a bit spicy, but decadently sweet too thanks to the luscious seafood. 😋
4. It’s flexible when it comes to the type of seafood and pasta you want to use. I make this with tri-color (spinach, tomato, and regular flavored) penne from time to time too and love the extra bit of flavor! I also love using fresh pieces of fish like halibut and jumbo scallops when I’m in the mood, and have made this with shellfish like mussels too. Whatever your pasta and seafood preference is, this dish is sure to please. 👍👍
5. Bonus – Slurp Factor: I love slurping on the creamy sauced up fettuccine pasta as much as I love slurping noodles! So you bet I am game for this pasta any night of the week! 😉

FROZEN VS. FRESH SEAFOOD

I use frozen seafood for this recipe because it works perfectly fine. You can also use fresh seafood though if you prefer. For me, frozen usually works quite well since I usually have some in my freezer. To be honest and if realistically speaking, how do you know if most of the seafood that you eat at restaurants has not been previously frozen, eh? Somefink to think about… But feel free to use either frozen or fresh seafood based on what you have on hand and your personal preference. 👌

HOW TO MAKE GARLIC CREAM SAUCE SEAFOOD FETTUCCINE IN FOUR SIMPLE STEPS:

To make this yummy pasta, all you have to do is:

1. Cook the seafood in some butter, olive oil, salt and pepper, and a bit of garlic.
2. While that’s coming along, cook the pasta al-dente and drain.
3. Make the delicious garlicky buttery spicy creamy sauce in another large pan.
4. Once that’s done, you’re good to go! All that there’s left is to toss the cooked seafood and pasta in the sauce, garnish, and DEVOUR!

Yes, it really is that simple and there aren’t any strings attached! 🙌

WHAT SHOULD I SERVE GARLIC CREAM SAUCE SEAFOOD FETTUCCINE WITH?

A nice and fresh side salad will go well with the pasta and help to balance out the richness from the buttery garlic cream sauce. You can also serve some nice rustic bread on the side too. For dessert, I usually go light and fresh and serve a lemon sorbet when I have guests over. But if it’s just me dining, I’m often satisfied with a piece of this Dark and White Chocolate Bark with Mixed Fruits & Nuts.

Aside from being mouthwateringly delish, this Garlic Cream Sauce Seafood Fettuccine is super comforting. It truly gives me comfort and joy, and I hope it does to you, your friends, and family too. 🤗

MORE EASY WEEKNIGHT PASTA RECIPES

• Spicy Chicken Penne Pasta

Garlic Cream Sauce Seafood Fettuccine

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5 from 2 reviews

This Garlic Cream Sauce Seafood Fettuccine is made with a gorgeous medley of seafood and tossed with fettuccine pasta in a buttery, garlicky, and creamy sauce. It’s quick and easy to make and comfort food at its best!

• Author: Lavina
• Prep Time: 12
• Cook Time: 28
• Total Time: 40 minutes
• Yield: 4-6 1x
• Category: Pasta
• Method: Sauté
• Cuisine: Italian/American

Ingredients

Scale 1/2x1x2x3x

Seafood:

• 2.5 cups of assorted seafood – shelled if using shrimp and rinsed properly. Defrost in the fridge for a few hours if using frozen. (I used a 290g bag of frozen assorted seafood that had squid pieces, scallops, and shrimps and I added 6 jumbo prawns and 11 pieces of squid rings)
• 1 tablespoon Olive Oil (or other vegetable/cooking oil)
• 2 tablespoons Unsalted Butter
• ¼ teaspoon Kosher Salt, to taste
• ¼ teaspoon Black Pepper, to taste
• ½ teaspoon Crushed Red Chili Pepper flakes, more or less to taste
• 2 tablespoon freshly squeezed Lemon Juice
• 3 cloves (about 1 tablespoon) Garlic – minced

Garlic Cream Sauce Seafood Fettuccine:

• 1 tablespoon Olive Oil (or other vegetable/cooking oil)
• 1 teaspoon Chili Oil (optional)
• 1.5 tablespoons Unsalted Butter
• 8 ounces uncooked Fettuccine Pasta (Or any other pasta type. Use gluten-free pasta if needed or whole-wheat pasta if desired)
• 200ml Cooking Cream, 20% fat (or use single cream/half & half)
• 300ml Whole Milk
• ¾ tablespoon All Purpose Flour
• 7–8 cloves Garlic– minced
• 4 – 10 Red Chilies, more or less to taste and deseeded depending on your desired heat level (optional) – finely chopped
• ½ medium Yellow Onion – finely chopped
• 2 medium stalks Spring Onions (Scallions) – chopped, separate the white and light green parts from the dark green parts
• 1.5 teaspoons Kosher Salt, to taste
• 2 teaspoon Black Pepper
• 1 teaspoon Garlic Powder
• 1 teaspoon Onion Powder
• 1 – 2 teaspoons Crushed Red Chili Pepper flakes, to taste
• 1 – 2 teaspoons ground Cayenne, to taste
• 3 teaspoons dried Parsley Flakes
• ½ cup freshly grated Parmigiano Reggiano or Parmesan cheese
• Optional toppings: extra freshly grated Parmigiano Reggiano or Parmesan cheese and crushed red chili pepper, to taste

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Instructions

Prep:

1. Prepare the fresh ingredients: Chop the garlic, red chilies, yellow onion, and the spring onion, separating the white and light green parts from the dark green parts, as indicated in the ‘ingredients section’. Peel and devein the shrimp if needed and rinse all the seafood thoroughly. Set aside.
2. Make a spice bowl: Combine all the spices for the Garlic Cream Sauce Seafood Fettuccine in a small bowl – the kosher salt, black pepper, garlic powder, onion powder, crushed red pepper flakes, ground cayenne. Tip: Cover the bowl with cling wrap or a small plate to prevent the spices from being blown everywhere.

Garlic Cream Sauce Seafood Fettuccine:

1. Cook the seafood: Heat 1 tablespoon olive oil and 2 tablespoons of unsalted butter in a large sauté or nonstick fry pan over medium-high heat. Once hot and the butter has melted, add the assorted seafood and shrimp. Season with kosher salt, black pepper, and crushed red chili pepper flakes to taste. Cook for 1-2 minutes, then flip and allow the other side to cook for another minute. Drizzle the freshly squeezed lemon juice over the seafood and add 1 tablespoon of minced garlic to pan. Sauté and stir the seafood around occasionally until cooked through. (Note: Cooking time will vary depending on the size and type of seafood. It took approximately 6 minutes for my bag of assorted seafood, jumbo prawns and calamari to cook through.)
2. Cook the pasta: Cook the fettuccine pasta al–dente according to package directions in a large pot of salted boiling water. Drain and set aside once cooked.
3. Sauté onions: Heat olive oil, chili oil (if using), and unsalted butter in a large sauté pan over medium-high heat. Add the onion and spring onion white and light green parts. Sauté for 1-2 minutes or until the onion is translucent.
4. Sauté the aromatics: Add the garlic and red chilies and sauté until fragrant – about 1-2 minutes.
5. Add the flour: Add the flour and cook for a minute to get rid of the floury taste.
6. Build the sauce: Lower the heat and pour in the cooking cream and whole milk. Add all of the spices and seasonings in the small bowl. Stir for 1-2 minutes until fully combined. The sauce will start to thicken.
7. Stir in the cheese: Add the Parmigiano Reggiano cheese and mix until fully melted. Taste and season with more salt, pepper, crushed red chili flakes if needed.
8. Add the pasta and seafood: Turn the heat back up to medium and add the pasta and cooked seafood. Toss until everything is evenly coated in the sauce. Switch off the heat.
9. Serve: Garnish with the spring onion dark green parts greens and top with more freshly grated Parmigiano Reggiano cheese and crushed red pepper flakes if desired. Serve immediately.

Notes

1. My choice of seafood: I used a 290g bag of frozen assorted seafood that had squid pieces, scallops, and shrimps and I added 6 Jumbo Prawns and 11 pieces of Squid rings because I had them on hand and they take a shorter time to cook. This was about 2.5 cups of seafood in total. You can use any assortment of seafood you like including shellfish.
2. Using fresh seafood with hard outer shells (clams, mussels, etc.): Shellfish can also be cooked in the butter and olive oil but make sure that you rinse and scrub them as necessary and debeard the mussels (if required). Sauté them for 1 minute, then cover and simmer for about 5 minutes or until the fresh ones open. Remove the lid and at this point if any of the shellfish have not opened up, discard them (they are dead and not suitable to eat). Season with salt, pepper, and crushed red chili pepper to taste as indicated and add the minced garlic. Sauté and combine for another minute or so, then turn off the heat and proceed to make the sauce in another pan as per instructions.
3. A note on calamari/squid rings: Be attentive while cooking the calamari or you’ll end up with a rubbery texture if they overcook! And that’s just not fun, so be careful and turn off the heat once the seafood has just cooked through.

Nutrition

• Serving Size: 1 plate
• Calories: 438
• Sugar: 6.8g
• Sodium: 835.5mg
• Fat: 23.5g
• Saturated Fat: 0.3
• Unsaturated Fat: 7.8g
• Trans Fat: 0.3g
• Carbohydrates: 41.5g
• Fiber: 3.5g
• Protein: 18.2g
• Cholesterol: 85mg

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