Scallop & Squid Seafood Fettuccini with Spinach and Sun-dried Tomatoes
- Prep Time: 5 minutes
- Cook Time: 35 minutes
- Total Time: 40 minutes
- Yield: 4 servings 1x
- Category: Seafood
- Cuisine: Dinner
Description
We love seafood. We cook anything, anything but shrimp… shrimp gives me migraines ☹️. Squid and scallops are some of my favorite seafood to cook. They work so nicely in this dish, adding a subtle brininess without being overwhelming.
The trick to cooking squid is hot and fast or low and slow. If you cook it too long or not long enough, it’s really rubbery. It’s strange how it works that way! In this dish, the squid is slow cooked in heavy cream, so the temperature needs to be kept low and the cream stirred often so the cream doesn’t curdle.
Rather than making a traditional Alfredo sauce, this dish has both Parmesan and Asiago cheeses in it. Plus, adding sun-dried tomatoes and sherry wine gives this such a rich flavor that compliments the seafood. Add in some spinach for nutrients, and you have a well-rounded dinner!
This is an easy dinner to make with little prep time and minimum hands on time. Just remember to saunter back over to the saucepan occasionally for a quick stir. The pasta can be made any time… while cooking the squid or even beforehand. Just blanch the noodles in cold water to prevent them from continuing to cook ~ they get reheated in the sauce! Then, five minutes before the squid is done cooking, fry up the scallops.
This is hands down the most savory, flavorful seafood pasta you can make. Better than you’d find in most restaurants!
Enjoy!
Ingredients
16 oz fettuccini
12 scallops
1 lb squid, cut into ¼” rings
4 small shallots, minced
6 garlic cloves, minced
2½ oz spinach
4 oz sun-dried tomatoes
6 TBs butter, divided
1 TB olive oil
1½ cups heavy cream
½ cup sherry wine
1 cup Asiago, shredded
½ cup Parmesan, shredded
salt and pepper
Instructions
Cook the fettuccini according to the box. Drain and rinse with cold water. Set aside.
In a large sauce pan, melt 4 tablespoons of butter over medium heat. Add the shallots, garlic, and squid. Cook for 3 minutes, stirring often. Add the heavy cream and bring to a light simmer. Reduce the heat to low and cook for 30 to 35 minutes or until the squid is tender, stirring often.
Add the sherry wine and sun-dried tomatoes. Season to taste with salt and pepper. Add the Asiago and Parmesan cheeses, stirring until melted. Add the spinach, stirring often, until wilted. Add the cooked fettuccini and toss to throughly combine.
Meanwhile, salt and pepper the scallops on both sides. In a medium frying pan, heat the olive oil over medium heat. When hot, add the scallops. Cook for about 3 minutes, or until lightly browned. Turn over. Add in the butter. Once melted, baste the scallops until cooked ~ about 2 minutes.
Dish the fettuccini in bowls and top with the scallops. Eat immediately.
Enjoy!
Keywords: Seafood Fettuccini, Seafood Linguine, Seafood Pasta, Scallop Fettuccini, Scallop Linguine, Squid Pasta, Squid Linguine, Squid Fettuccini, Scallop Pasta
