Lemon Seafood Fettuccine

I love this creamy fettuccine, it is the ultimate comfort food. The lemon and parsley are the perfect components with the salty seafood. The goat cheese adds flavor and a creamy texture to the fettuccine. Save this recipe for a date night in or a small get together. I would serve the dish with a dry Chardonnay or Pinot Grigio. If you live in Tulsa – get your seafood fresh from Bodean’s Market. The quality of the seafood makes all the difference! The sauce goes great with any seafood or even chicken so feel free to substitute whatever you have on hand. Do not be intimidated by making your own sauce – pour yourself a glass of white wine and relax a bit! Read the whole recipe throughout to understand the timing of everything and enjoy the process.

Lemon Seafood Fettuccine

Course Main Course
Servings 2

Ingredients
  

  • 1 pound fettuccine
  • 8 large scallops
  • 8 large shrimp peeled & deveined
  • 12 clams (littleneck clams) or mussels
  • 1 cup fresh parsley chopped
  • 1 1/2 large lemons
  • 4 garlic cloves minced
  • 1/3 cup goat cheese
  • 1/2 cup heavy cream
  • 1/2 cup dry white wine pick a wine that will pair well with the dish (ex: dry chardonnay)
  • 3 tbsp olive oil
  • salt & fresh ground pepper to taste

Instructions
 

  • Prepare the seafood to cook. Scrub the clams and place in a medium bowl of water for at least 20 minutes. (this gets rid of any extra sand that might be in the shell) Next, rinse the shrimp and scallops and dry completely on a paper towel.
  • Boil salted water and cook fettuccine according to package. Make sure to reserve 1/4 of the cooking water after pasta is done.
  • In a large saute pan, add 2 tbsp of the olive oil over medium-high heat. Add the garlic and stir with a wooden spoon for 1 minute.
  • Add the clams, dry white wine, & 1/4 cup water to the pan. Cover with a lid and cook until clams open up. (5-8 minutes) After 8 minutes – throw away any clams to refuse to open. Place the clams in a bowl and set aside – make sure to leave the cooking liquid in the pan.
  • While the clams are cooking – sprinkle salt & fresh ground pepper on the scallops & shrimps. Heat a large cast iron on high heat with 1 tbsp of the olive oil.
  • Once the cast iron is hot, add the scallops and shrimps making sure not to overcrowd the pan. (if you don't hear the sizzle, take them off and wait for the pan to heat up) Depending on the size of the seafood – cook on each side for 2-4 minutes. Once you turn the seafood over once – squeeze 1/2 a lemon all over and sprinkle 1/2 cup of the parsley. The shrimp should be pink and curled. The scallops should have a nice crust. (Large scallops tend to take a minute or two longer than the shrimp.)
  • Using the same pan that you steamed the clams, start the sauce. Heat the served cooking liquid on medium heat and add the cream and goat cheese. Stir with a wooden spoon until the sauce coats the back of the spoon. (about 3-5 minutes) Squeeze 1/2 a lemon in the sauce and stir.
  • Add the fettuccine and the rest of the parsley and mix well. If the sauce is too thick – add the reserved pasta water.
  • Place all the seafood on top and serve from the pan immediately. Garnish with lemon wedges and fresh ground pepper.

Notes

Read the entire recipe before starting.  There are a couple moving parts.  You can cook the clams and shrimp/scallops at the same time.
The trick to good scallops and shrimp:
-Do not place them in the pan until it is HOT and the oil starts to sizzle. 
-Do not move them around the pan.  Let the oil create a nice crust.  Once you place the seafood on the hot pan – do not touch it again until it is time to turn it. 

TASTE: Creamy & decadent

TIME: You can cut the time down if you can cook the clams at the same time as the shrimp/scallops

TROUBLE: A couple moving parts – just make sure to read the entire recipe before starting

Bon Appétit!

Tracy