Lowcountry Fettuccine

Lowcountry Fettuccine is a delicious seafood pasta with lots of shrimp and scallops and crab. It’s in a super creamy sauce flavored with some sherry and parmesan cheese. Lowcountry Fettuccine is perfect for a romantic meal or a special occasion. It really is great comfort food.

Low Country Fettuccini

 

I like to add some peas, but you could leave them out. I also add a few diced pimentos and some red pepper flakes to spice it up some. This recipe is very adaptable. You could use all shrimp or sub broccoli for the peas.

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The ingredient list for this Lowcountry Fettuccine may look a little long, but the whole dish can be made in under 30 minutes. That’s one of my favorite things about seafood. It cooks up so fast!

Low Country Fettuccine with shrimp and scallops

 

Low Country Fettuccine with shrimp and scallops

More Seafood Recipes

 

Lowcountry Fettuccine
Prep Time
15 mins
Cook Time
12 mins
Total Time
27 mins
 

Lowcountry Fettuccine is a delicious seafood pasta with lots of shrimp and scallops and crab. It's in a super creamy sauce flavored with some sherry and parmesan cheese. Lowcountry Fettuccine is perfect for a romantic meal or a special occasion. 

Course: Main Dish
Cuisine: Southern
Servings: 4
Author: Christin Mahrlig
Ingredients
  • 12 ounces dry fettuccine
  • 1 tablespoon olive or vegetable oil
  • 1/2 pound medium shrimp, peeled and deveined
  • 1/2 pound scallops
  • 3 tablespoons butter
  • 1 tablespoon flour
  • 1/2 a medium onion, chopped
  • 2 garlic cloves, minced
  • 1/2 cup half-and-half
  • 1/2 teaspoon red pepper flakes
  • 1/2 teaspoon black pepper
  • 1/2 teaspoon sugar
  • 1 tablespoon dry sherry, optional
  • 4 ounces crab meat
  • 1/2 cup freshly grated Parmesan cheese
  • 1/2 cup peas
  • 1 (2-ounce) jar diced pimentos, drained
Instructions
  1. Bring a large pot of water to a boil. Add about 1/2 tablespoon of salt and the fettuccine. Cook according to package directions. Reserve about 1/2 cup of cooking liquid just before draining.

  2. Heat oil over medium-high heat in a large pan.

  3. Season shrimp and scallops with salt and pepper and cook in the oil for 1 to 2 minutes per side. Remove from pan and set aside.

  4. Add butter to the pan (no need to wipe it clean). Turn heat to medium, add onion and cook for 3 minutes. 

  5. Add garlic and cook 1 more minute.

  6. Sprinkle flour into pan. Cook and stir for 1 minute.

  7. Gradually whisk in half-and-half. Cook and stir until thickened.

  8. Add red pepper flakes, black pepper, sugar, and sherry.

  9. Add crab meat, peas, pimentos and Parmesan cheese. Turn heat to low and stir until cheese is melted. If sauce is too thick, add some of the reserved cooking liquid. Check for seasoning and add salt to taste.

  10. Add fettuccine to the pan and toss to coat.

More Seafood Pasta Dishes

Crab Mac and Cheese

Crab Mac and Cheese

Pastalaya

Cajun Pastalya

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