Fettuccine with seafood

Name: Fettuccine with seafood
Total time: 30 min
Yield: 3
Cuisine: Italian
Ingredients: Mussels - 100 g; Shrimps - 100 g; Squid - 100 g; Fettuccine pasta - 300 g; Chicken fillet - 150 g; Red onion - 100 g; Cream 33% fat - 200 g; Soy sauce - 45 g; Olive oil - 34 g; Lemon juice - 18 g

Cookinero 31 Aug 2025

3110

Seafood fettuccine is a light dish that is easily digested and provides energy for a long time. The recipe for seafood fettuccine in a creamy sauce includes shrimp, squid, mussels, and octopus. Seafood is a source of complete protein. If you think this will be enough, you can also include chicken fillet in the pasta recipe.

How to cook Fettuccine with seafood

Step 1

Prepare the sauce. Fry the chicken in a saucepan with olive oil for 15 minutes. Add the onion and stir. After 4-5 minutes, add the mussels, shrimp, squid rings, pour in the lemon juice, add seafood spices and ground black pepper, and add the cream. Stir the sauce and let it simmer for 5-7 minutes. Pour in the soy sauce, stir, and let it simmer for 2-3 minutes.

Step 2

Combine ingredients. Place fettuccine in the saucepan with chicken and seafood and stir.

Fettuccine with seafood - FAQ About Ingredients, Baking Time and Storage

Can I substitute the chicken in this recipe with another protein?

Yes, you can omit the chicken or replace it with diced firm tofu, mushrooms, or extra seafood like scallops for a different flavor and texture.

How can I make this dish vegetarian?

Skip the chicken and seafood, and use plant-based alternatives like marinated artichoke hearts, hearts of palm, or a mix of mushrooms. Substitute the cream with coconut cream for a dairy-free option.

What can I use instead of cream for a lighter version?

For a lighter sauce, replace the cream with half-and-half, Greek yogurt, or a milk-and-cornstarch slurry (mix 1 cup milk with 1 tbsp cornstarch).

How long can I store leftovers, and what's the best way to reheat them?

Store leftovers in an airtight container in the fridge for up to 2 days. Reheat gently on the stovetop with a splash of water or broth to revive the sauce.

Can I freeze this dish?

Freezing is not recommended, as the cream-based sauce may separate and the seafood can become rubbery upon thawing.

What sides pair well with this fettuccine dish?

Serve with a simple green salad, roasted asparagus, garlic bread, or a crisp white wine like Pinot Grigio to complement the seafood flavors.

Can I use a different type of pasta?

Absolutely! Linguine, spaghetti, or tagliatelle work well. For low-carb options, try zucchini noodles or shirataki noodles.

How do I adjust the recipe for more or fewer servings?

Use about 100g (3.5 oz) of dry pasta per person. Adjust other ingredients proportionally, keeping sauce thickness in mind—add more cream or broth if needed.

What’s the best way to prevent overcooking the seafood?

Add delicate seafood like shrimp and squid rings last, simmering just until opaque (2-3 min). Pre-cooked seafood can be added at the very end to warm through.

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Fettuccine with seafood

How to cook Fettuccine with seafood

Step 1

Step 2

Fettuccine with seafood - FAQ About Ingredients, Baking Time and Storage

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