Garlic Cream Sauce Seafood Fettuccine

This Garlic Cream Sauce Seafood Fettuccine is made with a gorgeous medley of seafood and tossed with fettuccine pasta in a buttery, garlicky, and creamy sauce. It’s quick and easy to make and comfort food at its best!

📝 Ingredients

• 2.5 cups of assorted seafood – shelled if using shrimp and rinsed properly. Defrost in the fridge for a few hours if using frozen. (I used a 290g bag of frozen assorted seafood that had squid pieces, scallops, and shrimps and I added 6 jumbo prawns and 11 pieces of squid rings)
• 1 tablespoon Olive Oil (or other vegetable/cooking oil)
• 2 tablespoons Unsalted Butter
• 1/4 teaspoon Kosher Salt, to taste
• 1/4 teaspoon Black Pepper, to taste
• 1/2 teaspoon Crushed Red Chili Pepper flakes, more or less to taste
• 2 tablespoon freshly squeezed Lemon Juice
• 3 cloves (about 1 tablespoon) Garlic – minced
• 1 tablespoon Olive Oil (or other vegetable/cooking oil)
• 1 teaspoon Chili Oil (optional)
• 1.5 tablespoons Unsalted Butter
• 8 ounces uncooked Fettuccine Pasta (Or any other pasta type. Use gluten-free pasta if needed or whole-wheat pasta if desired)
• 200 ml Cooking Cream, 20% fat (or use single cream/half & half)
• 300 ml Whole Milk
• 3/4 tablespoon All Purpose Flour
• 7-8 cloves Garlic– minced
• 4 – 10 Red Chilies, more or less to taste and deseeded depending on your desired heat level (optional) – finely chopped
• 1/2 medium Yellow Onion – finely chopped
• 2 medium stalks Spring Onions (Scallions) – chopped, separate the white and light green parts from the dark green parts
• 1.5 teaspoons Kosher Salt, to taste
• 2 teaspoon Black Pepper
• 1 teaspoon Garlic Powder
• 1 teaspoon Onion Powder
• 1 – 2 teaspoons Crushed Red Chili Pepper flakes, to taste
• 1 – 2 teaspoons ground Cayenne, to taste
• 3 teaspoons dried Parsley Flakes
• 1/2 cup freshly grated Parmigiano Reggiano or Parmesan cheese
• Optional toppings: extra freshly grated Parmigiano Reggiano or Parmesan cheese and crushed red chili pepper, to taste

👨‍🍳 Instructions

1. 1--- Prep: ---
2. 2Prepare the fresh ingredients: Chop the garlic, red chilies, yellow onion, and the spring onion, separating the white and light green parts from the dark green parts, as indicated in the ‘ingredients section’. Peel and devein the shrimp if needed and rinse all the seafood thoroughly. Set aside.
3. 3Make a spice bowl: Combine all the spices for the Garlic Cream Sauce Seafood Fettuccine in a small bowl – the kosher salt, black pepper, garlic powder, onion powder, crushed red pepper flakes, ground cayenne. Tip: Cover the bowl with cling wrap or a small plate to prevent the spices from being blown everywhere.
4. 4--- Garlic Cream Sauce Seafood Fettuccine: ---
5. 5Cook the seafood: Heat 1 tablespoon olive oil and 2 tablespoons of unsalted butter in a large sauté or nonstick fry pan over medium-high heat. Once hot and the butter has melted, add the assorted seafood and shrimp. Season with kosher salt, black pepper, and crushed red chili pepper flakes to taste. Cook for 1-2 minutes, then flip and allow the other side to cook for another minute. Drizzle the freshly squeezed lemon juice over the seafood and add 1 tablespoon of minced garlic to pan. Sauté and stir the seafood around occasionally until cooked through. (Note: Cooking time will vary depending on the size and type of seafood. It took approximately 6 minutes for my bag of assorted seafood, jumbo prawns and calamari to cook through.)
6. 6Cook the pasta: Cook the fettuccine pasta al–dente according to package directions in a large pot of salted boiling water. Drain and set aside once cooked.
7. 7Sauté onions: Heat olive oil, chili oil (if using), and unsalted butter in a large sauté pan over medium-high heat. Add the onion and spring onion white and light green parts. Sauté for 1-2 minutes or until the onion is translucent.
8. 8Sauté the aromatics: Add the garlic and red chilies and sauté until fragrant – about 1-2 minutes.
9. 9Add the flour and cook for a minute to get rid of the floury taste.
10. 10Build the sauce: Lower the heat and pour in the cooking cream and whole milk. Add all of the spices and seasonings in the small bowl. Stir for 1-2 minutes until fully combined. The sauce will start to thicken.
11. 11Stir in the cheese: Add the Parmigiano Reggiano cheese and mix until fully melted. Taste and season with more salt, pepper, crushed red chili flakes if needed.
12. 12Add the pasta and seafood: Turn the heat back up to medium and add the pasta and cooked seafood. Toss until everything is evenly coated in the sauce. Switch off the heat.
13. 13Serve: Garnish with the spring onion dark green parts greens and top with more freshly grated Parmigiano Reggiano cheese and crushed red pepper flakes if desired. Serve immediately.