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Seafood Fettuccine ala Martini's Organic Restaurant Denny Style

Print Recipe
Cuisine Seafood

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.