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.