Best 3 Fettuccine With Shrimp Mussels And Cherry Tomatoes Recipes
Indulge in a symphony of flavors with our Fettuccine with Shrimp, Mussels, and Cherry Tomatoes recipe, a culinary masterpiece that tantalizes the taste buds. This delectable dish features succulent shrimp and mussels, plump and juicy cherry tomatoes, and vibrant herbs, all harmoniously combined in a rich and flavorful white wine sauce. Served over tender fettuccine noodles, this seafood extravaganza is a feast for the senses.
**Additional Recipes Included:**
1. **Classic Shrimp Scampi:** Transport yourself to the coastal regions of Italy with our timeless Shrimp Scampi recipe. This classic dish showcases the perfect balance between tender shrimp, aromatic garlic, and tangy lemon butter sauce, all tossed with al dente spaghetti.
2. **One-Pot Mussels Marinara:** Experience the essence of Italian simplicity with our One-Pot Mussels Marinara. Fresh mussels are bathed in a luscious tomato sauce infused with garlic, herbs, and a touch of white wine, creating a flavorful broth that demands a crusty bread for dipping.
3. **Cherry Tomato Pasta:** Bask in the vibrant hues of our Cherry Tomato Pasta. This vegetarian delight bursts with the sweetness of sun-ripened cherry tomatoes, sautéed until they release their delightful juices, and tossed with al dente pasta in a light and flavorful sauce.
4. **Seafood Paella:** Embark on a culinary journey to Spain with our Seafood Paella. This vibrant dish combines an array of seafood treasures, including shrimp, mussels, and calamari, with aromatic saffron rice, colorful vegetables, and a medley of spices, resulting in a paella that is both visually stunning and irresistibly delicious.
5. **Linguine with Clams:** Dive into the depths of Italian seafood cuisine with our Linguine with Clams. Fresh clams are steamed to perfection and tossed with tender linguine, enveloped in a savory white wine sauce infused with garlic, parsley, and a hint of red pepper flakes.
PASTA WITH MUSSELS AND SHRIMP
Provided by Food Network Kitchen
Categories main-dish
Time 30m
Yield 4 servings
Number Of Ingredients 11
Steps:
- Butterfly the shrimp: Peel the shrimp, then cut along the curved side with a small sharp knife, about three-quarters of the way through. Devein the shrimp and set aside.
- Bring a large pot of salted water to a boil. Heat the olive oil in a large pot or Dutch oven over medium heat. Add the onion and celery and cook until softened, about 4 minutes. Add the wine and cook until reduced, 1 to 2 minutes. Season with 1/2 teaspoon salt and the red pepper flakes. Add the tomatoes and bring to a simmer; cook until slightly thickened, 10 to 12 minutes.
- Meanwhile, add the pasta to the boiling water and cook as the label directs for al dente. Reserve 1/2 cup cooking water, then drain.
- Add the mussels to the tomato sauce, cover and cook until they just begin to open, 2 to 4 minutes. Add the shrimp, cover and cook until the shrimp is cooked through and the mussels have opened fully, 2 to 4 more minutes. (Discard any unopened mussels.)
- Add the pasta to the sauce and stir to coat, stirring in enough of the reserved cooking water to loosen the sauce. Divide among bowls; top with the parsley and celery leaves.
Nutrition Facts : Calories 560, Fat 11 grams, SaturatedFat 2 grams, Cholesterol 103 milligrams, Sodium 1322 milligrams, Carbohydrate 80 grams, Fiber 6 grams, Protein 32 grams, Sugar 9 grams
SPAGHETTI WITH SHRIMP, MUSSELS AND BABY TOMATOES
Steps:
- In a large saute pan over medium-high heat, add 1 tablespoon of the olive oil and the shrimp. Sear on both sides, 1 to 2 minutes per side. Set the shrimp aside on a plate (they will be cooked more later) and reserve the pan.
- Bring a large pot of salted water to a boil. Add the spaghetti and cook until just shy of al dente according to the package directions. Before draining, reserve about 1/2 cup of the cooking water.
- Meanwhile, add the remaining 1/4 cup olive oil to the saute pan over medium heat. Add the crushed red pepper and garlic and cook until the garlic edges are just slightly brown, 3 to 4 minutes. Add the tomatoes and lightly smash them with the back of a spoon to release their juices. Cook, stirring often, until thickened slightly, 3 to 4 minutes. Add the mussels, cover and cook until they open and release their juices, 4 to 5 minutes.
- Raise the heat to medium high and add the shrimp back to the pan. Add the spaghetti and a little of the reserved pasta water and cook, tossing and adding more pasta water as necessary to keep the pasta moist, until the shrimp begin to turn pink, about 2 minutes. Add the parsley and basil and season with additional salt if needed. Transfer the spaghetti to warm bowls.
TOMATO SHRIMP FETTUCCINE
Easy-to-prepare shrimp gets a spicy twist with the addition of crushed red pepper flakes. Adjust the pepper flakes if you like your foods mild.-Julie Berger, Chandler, Arizona
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 4 servings.
Number Of Ingredients 12
Steps:
- Cook fettuccine according to package directions., Meanwhile, in a large skillet, saute onion in oil until tender. Add garlic; cook 1 minute longer. Stir in the broth, wine and lemon juice. Bring to a boil; cook until liquid is reduced by half., Add the shrimp, tomatoes, salt and pepper flakes. Cook, uncovered, over medium heat for 5-6 minutes or until shrimp turn pink. Stir in basil. Drain pasta; toss with shrimp mixture.
Nutrition Facts : Calories 315 calories, Fat 6g fat (1g saturated fat), Cholesterol 138mg cholesterol, Sodium 519mg sodium, Carbohydrate 38g carbohydrate (5g sugars, Fiber 3g fiber), Protein 26g protein. Diabetic Exchanges
Tips:
- Use fresh seafood: Fresh shrimp and mussels add the best flavor to this dish. If you can't find fresh seafood, frozen seafood can be used, but it should be thawed and drained before cooking.
- Don't overcook the seafood: Shrimp and mussels cook quickly, so it's important not to overcook them. Overcooked seafood becomes tough and chewy.
- Use a flavorful white wine: The white wine used in this dish should be something you would enjoy drinking. A dry white wine, such as a Sauvignon Blanc or Pinot Grigio, will work well.
- Don't overcrowd the pan: When cooking the shrimp and mussels, don't overcrowd the pan. This will prevent them from cooking evenly.
- Serve immediately: This dish is best served immediately after it is cooked. The pasta will start to absorb the sauce and become soggy if it sits for too long.
Conclusion:
This fettuccine with shrimp, mussels, and cherry tomatoes is a delicious and easy-to-make seafood pasta dish. It's perfect for a quick weeknight meal or a special occasion dinner. The combination of shrimp, mussels, and cherry tomatoes in a flavorful white wine sauce is sure to please everyone at the table. So next time you're looking for a seafood pasta dish to make, give this one a try. You won't be disappointed!
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