That Spicy Chick

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!

Black pan with Garlic Cream Sauce Seafood Fettuccine cut off from left side of photo. Jumbo juicy shrimp are on top of a bed of pasta in the pan. Garnished with spring onion greens and crushed red pepper flakes.

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! 💛

Black pan with Garlic Cream Sauce Seafood Fettuccine cut off from left side of photo. Jumbo juicy shrimp are on top of a bed of pasta in the pan. Garnished with spring onion greens and crushed red pepper flakes. Black pasta server to the side of pan.

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! 😍

Black pan with Garlic Cream Sauce Seafood Fettuccine cut off from left side of photo. Jumbo juicy shrimp are on top of a bed of pasta in the pan. Garnished with spring onion greens and crushed red pepper flakes.

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! 😉
Black pasta tongs digging into a black pan filled with Garlic Cream Sauce Seafood.

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. 👌

Black pasta tongs holding up a serving of Garlic Cream Sauce Seafood Fettuccine above a black pan of the pasta.

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! 🙌

Overhead view of a deep white pasta plate with Garlic Cream Sauce Seafood Fettuccine and a silver fork sticking out of the plate on the side.

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.

Front view of a deep white pasta plate with Garlic Cream Sauce Seafood Fettuccine and a silver fork sticking out of the plate on the side.

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. 🤗

Silver fork with some pasta and a shrimp being held up above a deep white plate of Garlic Cream Sauce Seafood Fettuccine.

MORE EASY WEEKNIGHT PASTA RECIPES

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Overhead view of a deep white pasta plate with Garlic Cream Sauce Seafood Fettuccine and a silver fork sticking out of the plate on the side.

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 and easy to make and comfort food at its best!

  • Author: Lavina
  • Prep Time: 12
  • Cook Time: 28
  • Total Time: 40 minutes
  • Yield: 46 1x
  • Category: Pasta
  • Method: Sauté
  • Cuisine: Italian/American
Scale

Ingredients

For the 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 TBLS Olive Oil (or other vegetable/cooking oil)
  • 2 TBLS Unsalted Butter
  • ¼ TSP Kosher Salt, to taste
  • ¼ TSP Black Pepper, to taste
  • ½ TSP Crushed Red Chili Pepper flakes, more or less to taste
  • 2 TBLS freshly squeezed Lemon Juice
  • 3 cloves (about 1 TBLS) Garlic – minced

For the Garlic Cream Sauce Seafood Fettuccine:

  • 1 TBLS Olive Oil (or other vegetable/cooking oil)
  • 1 TSP Chili Oil (optional)
  • 1.5 TBLS Unsalted Butter
  • 8 ounces uncooked Fettuccine Pasta (Or any other pasta type. Gluten-Free/Whole-wheat pasta works well too.)
  • 200ml Cooking/Single Cream/Half & Half
  • 300ml Whole Milk
  • ¾ TBLS All Purpose Flour
  • 78 cloves Garlic– minced
  • 410 Red Chilies, more or less to taste and deseeded depending on your desired heat level (optional) – chopped
  • ½ Yellow Onion – chopped
  • 2 Spring Onions (Scallions) – chopped (reserve the green parts for garnish)
  • 1.5 TSP Kosher Salt, to taste
  • 2 TSP Black Pepper
  • 1 TSP Garlic Powder
  • 1 TSP Onion Powder
  • 12 TSP Crushed Red Chili Pepper flakes, more or less to taste
  • 12 TSP ground Cayenne, more or less to taste
  • 3 TSP 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

Instructions

Prep:

  1. Combine all the spices for the Garlic Cream Sauce Seafood Fettuccine in a small bowl and set aside. Cover the bowl with cling wrap or a small plate to prevent the spices from being blown everywhere.
  2. Chop the garlic, red chilies, yellow onion, and the spring onion. Set aside.
  3. Peel and devein the shrimps if needed and rinse all the seafood thoroughly. Set aside.

For the Seafood:

  1. Heat 1 TBLS olive oil and 2TBLS unsalted butter in a large sauté or nonstick fry pan over medium-high heat. Once the pan has heated through and the butter has melted, add all the seafood.
  2. Season with kosher salt, black pepper, and crushed red chili pepper flakes to taste. Let cook for about 2 minutes, then flip and let the other side cook for another minute.
  3. Drizzle the freshly squeezed lemon juice over the seafood and add 1 TBLS chopped garlic to pan. Sauté and stir the seafood around occasionally until cooked through.* (Cooking time will vary depending on the size and type of seafood. It took about 6 minutes for my bag of assorted seafood, jumbo prawns and calamari to cook through.)

For the Garlic Cream Sauce Seafood Fettuccine:

  1. Cook the fettuccine pasta al–dente according to package directions in a large pot of salted water. Drain and set aside once cooked.
  2. Heat olive oil, chili oil (if using), and unsalted butter in a large sauté pan over medium-high heat.
  3. Add the onion and spring onion whites. Sauté for 1-2 minutes or until the onion is translucent.
  4. Add the garlic and red chilies. Sauté until fragrant – about 1-2 minutes.
  5. Pour in the cooking cream, whole milk, and add all the spices in the small bowl. Stir for 1-2 minutes until fully combined.
  6. Turn down the heat and add the all purpose flour and cheese. Stir well until the cheese has melted and the flour lumps have disappeared – the sauce will have thickened up a little.
  7. Taste and season with more salt, pepper, crushed red chili flakes if needed. Then turn the heat back up and add the pasta. Toss until fully coated with the sauce.
  8. Add the cooked seafood and stir until combined well with the sauce and pasta. Then turn off the stove and remove from heat.
  9. To Serve: Garnish with the spring onion greens. Add extra freshly grated Parmigiano Reggiano cheese and more crushed red pepper flakes if desired.

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
LongPin - Photo 1: Garlic Seafood Fettuccine in a black pan. Photo 2: Overhead view of a deep white pasta plate with Garlic Cream Sauce Seafood Fettuccine and a silver fork sticking out of the plate on the side.

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