11 March, 2026
Seafood Fettuccine ala Martini’s Organic Restaurant Denny Style
Posted in : Uncategorized on by : Dennis Pellman
Seafood Fettuccine ala Martini’s Organic Restaurant Denny Style
Ingredients
- 8 oz Fettuccine pasta
- 1/2 lb Large shrimp peeled/deveined
- 1/2 lb Sea scallops (Dry) patted dry
- 1 cup Cherry tomatoes roasted
- 2 tbsp Olive oil
- 4 tbsp Butter divided
- 2 cloves Garlic minced
- 1/4 cup Pecorino Romano shredded
- 1/4 cup White wine
- 1 cup Heavy cream
- 1/2 cup Smoked Gouda shredded
- 1/4 tsp. Salt pepper, parsley, Pecorino Romano and red pepper flakes
- 1/8 tsp. white pepper
Instructions
- Roast Tomatoes: Toss cherry tomatoes with olive oil and roast at 400 degrees for 15-20 minutes until bursting.
- Cook Pasta: Cook fettuccine in salted water until al dente; reserve 1/2 cup pasta water.
- Sear Seafood: Season shrimp and scallops with salt/pepper. Sear in 1 tbsp oil and 1 tbsp butter over medium-high heat for 2 minutes per side until golden. Remove and set aside.
- Make Sauce: In the same pan, add remaining butter and garlic, sautéing for 1 minute. Add white wine to deglaze, simmering for 2 minutes. Stir in heavy cream, Pecorino Romano, white pepper, salt, and smoked Gouda, allowing it to thicken.
- Combine: Add pasta, roasted tomatoes, shrimp, and scallops to the sauce. Toss gently to coat, adding reserved pasta water if needed.
- Serve: Garnish with fresh parsley, a few red pepper flakes
- Dust with Pecorino Romano to taste.