Shrimp Fettucine and Pan Seared Scallops

Description: I don't think I could have described it any better. I'm going to give you the description a long time friend (Dora) gave of the meal:
Shrimp and spinach fettucine with shrimp, parmigiano reggiano cheese, scallops and Italian cheese bread. This is a very delicious meal. It's easy and very quick to make. I often make it at night when time is running short for the evening. This recipe will feed 2-3.

 Ingredients:

1 pkg fettucine pasta ( or angel hair pasta)
36 med shrimp (seasoned)
(I have my own seasoning which I will share in another post. Until then, you can season with salt and pepper to taste.)

1/4 cup onion chopped very small

1/8 cup green pepper chopped very small

2 green onions (scallions)

olive oil
3 tablespoons butter

3 dashes hot sauce
3 dashes Worcestershire sauce
1  cup chicken broth

After the initial prep the dish takes very little time to prepare.To begin put your pot on to boil for the pasta. While the water is heating up put on a large fry pan and begin to heat up. Add olive oil to pan and 1 tablespoon of butter. After butter melts stir into oil and add onions and peppers. Cook onions and peppers until very tender. Once the peppers and onions have cooked down add the shrimp and cook until pink. 

As the shrimp cook you can add the fettucine noodles to the boiling water. Cook per package directions. Don't overcook.

Once the shrimp has turned pink add the dashes of Worcestershire sauce and hot sauce and stir. Next, add a half cup of chicken broth. Stir, bring to a boil, then turn to low and let simmer.

When the pasta is done add it to the pan with the shrimp. Mix well. Add the other 2 tablespoons of butter. If it seems as though it needs a little more liquid add broth a little at a time. You just want the pasta moist, not juicy. Once you've mixed the pasta and the shrimp you are ready to serve.

To garnish, cut the green onions in small diagonal pieces. Plate up the pasta, sprinkle with parmigiano reggiano cheese, then top with the green onions.

Notes: When available I will use 1/2 white wine and 1/2 chicken stock. If using wine use a good Chardonnay, add to pot, and let reduce to 1/2. Then, add the chicken broth and continue with the recipe.


My recipe for Pan Seared Scallops is in another post. (Click here for the recipe) As for the bread, its just Italian bread with an Italian six cheese blend on top, baked in the oven.

If you like this recipe please leave a comment. Do you have a special way of cooking Shrimp Scampi? Share your secrets. I would love to hear your comments.