Shrimp And Scallop Fettuccine With Feta

Recipe courtesy of Mediterranean Menus

Serves 4

  • 1/2 pound fettuccine, dry
  • 1 pound sea scallops, about 8
  • 8 large shrimp, peeled and deveined
  • 1/4 cup olive oil
  • 3 tablespoons minced garlic
  • 1 cup dry white wine (to deglaze)
  • 1/2 cup chicken broth (low-sodium preferred)
  • 2 cups grape tomatoes
  • 1/4 cup chopped flat-leaf parsley (Italian)
  • 1 tablespoon lemon zest
  • 1 tablespoon lemon juice, fresh squeezed
  • red pepper flakes
  • feta cheese crumbled, for garnish

Shrimp And Scallop Fettuccine With Feta

Shrimp And Scallop Fettuccine With Feta

Click image to enlarge.



Season scallops and shrimp with salt and black pepper. Heat oil in a large sauté pan over medium-high heat. Add scallops and shrimp and cook until browned on both sides, 1-2 minutes per side. Transfer scallops and shrimp to a plate. Add garlic to pan and cook until fragrant, about 1 minute.

Deglaze pan with wine and broth, scraping up any browned bits. Add tomatoes and cook to soften, 1-2 minutes. Return scallops and shrimp to pan to heat through. Stir in parsley, lemon zest, and juice; season with salt and red pepper flakes.

Meanwhile, cook fettuccine according to package directions; drain but do not rinse. Divide between 4 serving bowls. Serve 2 shrimp and 2 scallops over pasta, top with pan sauce, and garnish with crumbled feta.


Note: If possible purchase dry-packed scallops. Wet-packed have been treated with phosphates which can make them watery. Make sure pan is hot to get a good sear on the scallops, as caramelizing their surface brings out their natural sweetness. Don't cook them through; they will finish in the sauce.

Louisiana Recipes Weekly


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