Description

A rich and indulgent seafood pasta tossed in a creamy garlic sauce, featuring a medley of shrimp, scallops, and mussels for a delicious and elegant meal.

Ingredients

Units Scale

8 oz fettuccine or linguine pasta
1 tbsp olive oil
2 tbsp butter
3 cloves garlic, minced
1/2 cup chopped onion
1/2 lb shrimp, peeled and deveined
1/2 lb scallops
1/2 lb mussels, cleaned and debearded
1 cup heavy cream
1/2 cup grated Parmesan cheese
1/4 cup dry white wine
1 tsp lemon juice
Salt and pepper to taste
2 tbsp chopped fresh parsley

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Instructions

Cook pasta according to package instructions, drain and set aside.
In a large skillet, heat olive oil and butter over medium heat.
Add garlic and onion, sauté until fragrant and translucent.
Add shrimp and scallops, cook for 2-3 minutes until starting to turn opaque.
Add mussels and white wine, cover and steam until mussels open (about 5 minutes). Discard any unopened mussels.
Reduce heat and stir in heavy cream, lemon juice, and Parmesan cheese. Simmer until sauce thickens slightly.
Season with salt and pepper to taste.
Add cooked pasta to the skillet and toss to coat with the sauce.
Garnish with chopped parsley before serving.

Notes

You can substitute seafood with your favorites such as clams or squid.
Use freshly grated Parmesan for best flavor.
Adjust cream amount for a lighter or richer sauce as desired.

Nutrition

Serving Size: 1 plate
Calories: 620
Sugar: 3g
Sodium: 780mg
Fat: 32g
Saturated Fat: 16g
Unsaturated Fat: 13g
Trans Fat: 0.5g
Carbohydrates: 50g
Fiber: 2g
Protein: 35g
Cholesterol: 155mg