Seafood lovers rejoice! Anthony’s Seafood Fettuccine is a delicious dish that brings the flavors of the ocean right to our table. Combining tender fettuccine pasta with a medley of fresh seafood and a rich, creamy sauce, this recipe captures the essence of coastal dining in every bite.
Ingredients
To create Anthony’s Seafood Fettuccine, we gather the freshest ingredients that bring this coastal dish to life. Each category is essential, from the tender pasta to the vibrant seafood and the luscious sauce, finished with the right seasonings and garnishes.
Seafood Ingredients
Our recipe calls for a variety of fresh seafood to create a rich blend of ocean flavors and textures:
- 12 oz shrimp, peeled and deveined
- 8 oz sea scallops, cleaned
- 8 oz lump crab meat, checked for shells
- 6 oz bay scallops
- 2 tablespoons olive oil (for sautéing seafood)
Pasta Ingredients
The foundation of this dish is perfectly cooked fettuccine, which carries the sauce and seafood beautifully:
- 12 oz fettuccine pasta
- Salt, for pasta water (about 1 tablespoon per 4 quarts)
Sauce Ingredients
The sauce is a creamy, luxurious base infused with garlic and white wine, enhancing the seafood’s natural sweetness:
| Ingredient | Quantity | Notes |
|---|---|---|
| Heavy cream | 1 ½ cups | Use full-fat for richness |
| Unsalted butter | 4 tablespoons | Adds smooth texture |
| Garlic cloves | 4 cloves | Finely minced |
| Dry white wine | ½ cup | Choose a dry variety |
| Grated Parmesan cheese | ¾ cup | Freshly grated |
| Fresh lemon juice | 2 tablespoons | Adds brightness |
Seasonings and Garnishes
To elevate Anthony’s Seafood Fettuccine, we add key seasonings and garnish that highlight every bite:
- Salt and freshly ground black pepper, to taste
- Red pepper flakes, ½ teaspoon for subtle heat
- Fresh parsley, chopped, 2 tablespoons for garnish
- Lemon zest, 1 teaspoon, adds a fresh citrus aroma
This carefully curated ingredient list ensures we balance textures, flavors, and aromas, delivering an unforgettable seafood pasta experience.
Equipment Needed
To master Anthony’s Seafood Fettuccine, having the right equipment ensures every step flows smoothly and the final dish cooks perfectly. Here is a detailed list of tools we’ll need to prepare this delightful seafood pasta.
| Equipment | Purpose |
|---|---|
| Large pot | Boil water to cook the fettuccine pasta evenly |
| Large skillet or sauté pan | Sauté shrimp, scallops, crab meat, and simmer the creamy sauce |
| Colander | Drain pasta efficiently without losing any strands |
| Wooden spoon or spatula | Stir and combine ingredients without damaging delicate seafood |
| Chef’s knife | Chop garlic, parsley, and prepare seafood cleanly |
| Cutting board | Safe surface for all prep work |
| Measuring cups & spoons | Accurate measurement of cream, wine, butter, and seasonings |
| Grater | Freshly grate Parmesan cheese and lemon zest |
| Tongs | Toss pasta with sauce for even coating and serving |
Using this equipment helps us focus on the fresh ingredients and flavors while making the process efficient and enjoyable.
We recommend choosing a non-stick skillet if possible. It allows caramelization of seafood without sticking, preserving texture and taste.
Prep Work
Before we dive into cooking, thorough preparation ensures Anthony’s Seafood Fettuccine turns out perfectly balanced and flavorful. Let’s get everything ready step-by-step for a seamless cooking experience.
Preparing the Seafood
- 12 oz shrimp: Peel and devein, leaving tails on for presentation or removing if preferred. Pat dry.
- 8 oz sea scallops: Rinse under cold water, pat dry, and trim any tough edges.
- 8 oz lump crab meat: Check for shells, gently pick through the crab meat, and set aside.
- 6 oz bay scallops: Rinse and pat dry.
We recommend patting all seafood dry to ensure effective sautéing and caramelization. Season lightly with salt and black pepper before cooking.
Preparing the Pasta
We use fettuccine as the base for the dish, a ribbon-like pasta that holds creamy sauce beautifully.
| Ingredient | Quantity | Prep |
|---|---|---|
| Fettuccine pasta | 12 oz | Use a large pot of salted boiling water |
- Bring water to a rolling boil with salt (about 1 tablespoon per 4 quarts).
- Add fettuccine and cook al dente according to package instructions (usually 10–12 minutes).
- Drain pasta in a colander, saving ½ cup pasta water to adjust sauce consistency later.
Making the Sauce
The rich, creamy sauce is key for Anthony’s Seafood Fettuccine to shine. We carefully layer flavors for a luxurious finish.
- Melt unsalted butter in a large non-stick skillet over medium heat.
- Add minced garlic and sauté until fragrant (about 30 seconds).
- Pour in ½ cup dry white wine, simmer to reduce by half.
- Pour 1 cup heavy cream and bring to a gentle simmer.
- Stir in 1 cup grated Parmesan cheese until melted and smooth.
- Add fresh lemon juice (about 2 tablespoons) for bright acidity.
- Season with salt, black pepper, and red pepper flakes to taste.
Adjust sauce consistency with reserved pasta water by adding gradually until you reach the desired creaminess.
Instructions
Follow these clear steps to master Anthony’s Seafood Fettuccine, ensuring every component shines and the flavors meld perfectly.
Cooking the Seafood
- Heat 2 tablespoons of olive oil in a large non-stick skillet over medium-high heat.
- Add the shrimp, sea scallops, bay scallops, and lump crab meat to the hot skillet.
- Sauté the seafood for 3 to 4 minutes until each piece is opaque and lightly golden. Avoid overcrowding to ensure proper caramelization.
- Remove the seafood from the skillet and set aside on a plate, keeping the pan juices for sauce preparation.
Cooking the Fettuccine
- Bring a large pot of salted water (1 tablespoon salt per 4 quarts water) to a rolling boil.
- Add 12 oz of fettuccine and cook according to package instructions until al dente, typically 10 to 12 minutes.
- Reserve 1 cup of the pasta cooking water before draining.
- Drain the fettuccine in a colander and set aside.
Combining Pasta and Seafood
- Reduce the skillet heat to medium and add 4 tablespoons of unsalted butter.
- Stir in 3 minced garlic cloves; sauté until fragrant, about 1 minute.
- Pour in ½ cup of dry white wine and simmer for 2 minutes to reduce slightly.
- Add 1 cup heavy cream and bring to a gentle simmer.
- Stir in ¾ cup grated Parmesan cheese until the sauce thickens and becomes smooth, about 3 to 4 minutes.
- Incorporate the cooked seafood back into the skillet.
- Add the drained fettuccine and toss gently to combine.
- Use reserved pasta water 2 to 3 tablespoons at a time to adjust sauce consistency for a perfect creamy coating.
Final Touches and Garnishing
- Season with salt, black pepper, and ¼ teaspoon red pepper flakes to taste.
- Add 1 tablespoon fresh lemon juice and 1 teaspoon lemon zest for brightness.
- Garnish generously with 2 tablespoons chopped fresh parsley.
- Serve immediately for the best texture and flavor.
| Key Seasonings & Garnishes | Amount |
|---|---|
| Salt | To taste |
| Black pepper | To taste |
| Red pepper flakes | ¼ teaspoon |
| Fresh lemon juice | 1 tablespoon |
| Lemon zest | 1 teaspoon |
| Fresh parsley | 2 tablespoons chopped |
Directions for Serving
To serve Anthony’s Seafood Fettuccine perfectly, follow these detailed steps to elevate the presentation and enhance the dining experience.
- Plate the Fettuccine:
Using tongs, gently lift a portion of the creamy seafood fettuccine from the skillet. Twirl the pasta into a neat mound on warmed plates to showcase the tender fettuccine strands coated in the rich sauce.
- Arrange the Seafood:
Distribute the sautéed shrimp, sea scallops, bay scallops, and lump crab meat evenly on top of the pasta. Position larger scallops and shrimp on the surface to emphasize the variety of fresh seafood in the dish.
- Garnish Artistically:
Sprinkle freshly chopped parsley liberally over each plate for a burst of color and fresh aroma. Add a light dusting of freshly grated Parmesan cheese for an extra layer of savory depth. Finish with finely grated lemon zest and a small drizzle of freshly squeezed lemon juice to brighten the flavors.
- Add Extra Seasoning:
Offer cracked black pepper and red pepper flakes at the table so guests can adjust the spice level to their preference. A pinch of sea salt can also enhance the seafood’s natural sweetness.
- Serve Immediately:
Present the plates at once while the dish is warm and the sauce maintains its creamy texture. This ensures each bite delivers the perfect balance of silky sauce and tender seafood.
| Serving Steps | Key Details |
|---|---|
| Plate the Fettuccine | Warm plates, twirl pasta into a neat mound |
| Arrange the Seafood | Place seafood visibly on top for appeal |
| Garnish Artistically | Parsley, Parmesan, lemon zest, and juice |
| Add Extra Seasoning | Cracked pepper, red pepper flakes, sea salt |
| Serve Immediately | Maintain heat and sauce creaminess |
“Serving Anthony’s Seafood Fettuccine with attention to presentation maximizes its visual appeal and flavor delivery, making every bite a memorable taste of the coast.”
Following these directions, we ensure our guests not only enjoy the robust layers of flavor but also appreciate the dish’s elegant and inviting presentation.
Make-Ahead Tips
Preparing Anthony’s Seafood Fettuccine ahead of time allows us to enjoy a stress-free cooking experience and a flavorful, fresh meal when ready to serve. Here are our top tips to make the process seamless without compromising taste or texture.
1. Pre-Cook the Seafood
- Sauté the shrimp, bay scallops, sea scallops, and lump crab meat just until they turn opaque and lightly golden. Avoid overcooking to keep the seafood tender.
- Allow the seafood to cool completely before storing it in an airtight container.
- Refrigerate up to 24 hours; this ensures freshness while allowing us to focus on preparing pasta and sauce later.
2. Cook and Store the Fettuccine
- Boil the fettuccine al dente as directed.
- Drain and toss with a little olive oil to prevent sticking.
- Place in a shallow airtight container and cool completely at room temperature before refrigerating.
- Use within 1 day for best texture.
3. Prepare the Sauce Base
- Make the creamy sauce base (garlic sautéed in butter, wine reduction, heavy cream, Parmesan cheese).
- Let the sauce cool to room temperature then refrigerate separately.
- When reheating, gently warm and stir in reserved pasta water to restore the sauce’s original silky consistency.
4. Reheating and Combining
- Reheat seafood gently in a non-stick skillet over medium-low heat to prevent toughness.
- Warm the pre-cooked fettuccine by scalding briefly in boiling water or microwaving with a splash of water.
- Combine reheated seafood, fettuccine, and sauce in the skillet.
- Toss everything together, adding reserved pasta water as needed for smooth sauce coverage.
| Make-Ahead Step | Storage Time | Key Tip |
|---|---|---|
| Cooked Seafood | Up to 24 hours (Refrigerator) | Cool before storing |
| Cooked Fettuccine | Up to 1 day (Refrigerator) | Toss in olive oil to avoid sticking |
| Sauce Base | Up to 2 days (Refrigerator) | Gently reheat and add pasta water |
| Combine & Serve | Immediately after reheating | Toss gently for best texture |
“Make-ahead prep not only saves time but enhances flavor integration, letting the seafood and sauce meld beautifully for an authentic coastal taste.”
5. Freeze Option for Longer Storage
- Seafood can be frozen cooked but we recommend doing so individually before combining.
- Freeze the sauce separately in freezer-safe containers up to 1 month.
- Avoid freezing cooked pasta to maintain ideal texture.
- When ready, thaw seafood and sauce in the refrigerator overnight and proceed with reheating instructions.
By following these make-ahead tips, we ensure every element of Anthony’s Seafood Fettuccine shines at the table with minimal day-of fuss and maximum enjoyment.
Conclusion
Anthony’s Seafood Fettuccine brings the vibrant flavors of the coast right to our kitchen. With fresh seafood, a creamy sauce, and perfectly cooked pasta, it’s a dish that impresses every time.
By following the steps and tips we’ve shared, we can create a restaurant-quality meal that’s both satisfying and elegant. Whether for a special occasion or a comforting dinner, this recipe is sure to become a favorite in our culinary repertoire.
Frequently Asked Questions
What seafood ingredients are used in Anthony’s Seafood Fettuccine?
The dish includes shrimp, sea scallops, lump crab meat, and bay scallops, all sautéed in olive oil for a fresh, ocean-inspired flavor.
What type of pasta is best for making Anthony’s Seafood Fettuccine?
Fettuccine pasta is recommended as it holds the creamy sauce well, creating a perfect balance of texture and flavor.
How is the creamy sauce for the seafood fettuccine made?
The sauce combines heavy cream, unsalted butter, garlic, dry white wine, Parmesan cheese, and fresh lemon juice for a rich, flavorful base.
What cooking equipment is needed for this recipe?
Essential tools include a large pot for boiling pasta, a large non-stick skillet for cooking seafood and sauce, a colander for draining, and basic utensils.
How should the seafood be prepared before cooking?
Shrimp should be peeled and deveined, scallops rinsed and dried, and crab meat checked for shells to ensure freshness and safety.
Can Anthony’s Seafood Fettuccine be made ahead of time?
Yes, seafood can be pre-cooked and stored up to 24 hours, pasta up to 1 day, and sauce base refrigerated for 2 days; freezing is possible if done separately.
How do I achieve the perfect consistency for the sauce?
Reserve some pasta water when boiling fettuccine and add it gradually to the sauce while mixing to reach the desired creamy texture.
What is the best way to serve Anthony’s Seafood Fettuccine?
Plate the fettuccine in neat mounds, arrange seafood on top, and garnish with parsley, lemon zest, and Parmesan. Serve with black pepper and red pepper flakes for seasoning.
Why use a non-stick skillet for this dish?
A non-stick skillet allows better caramelization of seafood without sticking, preserving the texture and enhancing the overall taste.