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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.

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

Low Country Fettuccini

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. 
PREP: 15 minutes
COOK: 12 minutes
TOTAL: 27 minutes
SERVINGS: 4

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

  • 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.
  • Heat oil over medium-high heat in a large pan.
  • 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.
  • Add butter to the pan (no need to wipe it clean). Turn heat to medium, add onion and cook for 3 minutes. 
  • Add garlic and cook 1 more minute.
  • Sprinkle flour into pan. Cook and stir for 1 minute.
  • Gradually whisk in half-and-half. Cook and stir until thickened.
  • Add red pepper flakes, black pepper, sugar, and sherry.
  • 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.
  • Add fettuccine, shrimp and scallops to the pan and toss to coat.
Author: Christin Mahrlig
Course: Main Dish
Cuisine: Southern

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5 thoughts on “Lowcountry Fettuccine”

  1. This dish is easy to cook. In addition, it also provide a lot of protein and other nitrenes. I cooked it and I realize that almost people like it. Your recipe is great. I hope that you can release other articles to share many new recipes and geometry dash scratch will help you to relax.

  2. So is crab meat raw or cooked? If raw, it’s added in step 9….and then what….stir until cheese is melted…..and it’s cooked???
    Step 3 shrimp and scallops are cooked, removed from pan and then set aside…..and then….forgotten about???

    Not great proofreading!

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