This hearty and flavorful pasta dish brings the bright, briny tastes of the Mediterranean to your dinner table. Sweet sea scallops and tender shrimp are quickly sautéed in a rich sauce made from ripe tomatoes, capers, anchovies, and garlic. The addition of chopped Kalamata olives adds a delightful salty crunch and deep complexity to the dish. Served over al dente fettuccine, this meal is both elegant and comforting. ItâÂÂs perfect for a special weeknight dinner or when you want to impress guests with a dish that feels luxurious yet comes together in under 45 minutes. The combination of fresh seafood and robust tomato flavors creates a satisfying meal that balances sweetness, acidity, and saltiness beautifully.
Fettuccine With Shellfish, Tomatoes And Olives
Description
This hearty and flavorful pasta dish brings the bright, briny tastes of the Mediterranean to your dinner table. Sweet sea scallops and tender shrimp are quickly saut&# 195;©ed in a rich sauce made from ripe tomatoes, capers, anchovies, and garlic. The addition of chopped Kalamata olives adds a delightful salty crunch and deep complexity to the dish. Served over al dente fettuccine, this meal is both elegant and comforting. ItâÂÂs perfect for a special weeknight dinner or when you want to impress guests with a dish that feels luxurious yet comes together in under 45 minutes. The combination of fresh seafood and robust tomato flavors creates a satisfying meal that balances sweetness, acidity, and saltiness beautifully.Ingredients
Directions
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Heat 4 tablespoons of olive oil in a heavy skillet over high heat.
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Add the chopped tomatoes, capers, anchovies, and garlic to the skillet.
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Cook the mixture until the tomatoes release their juices and the sauce thickens, stirring occasionally, for about 10 minutes.
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Add the shrimp and sea scallops to the skillet and sauté just until cooked through, about 2 minutes.
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Stir in the chopped Kalamata olives.
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Meanwhile, cook the fettuccine in a large pot of boiling salted water until just tender but still firm enough to bite (al dente), stirring occasionally to prevent sticking.
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Drain the pasta well.
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Transfer the drained pasta to a large bowl and toss with the remaining 2 tablespoons of olive oil.
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Add the pasta to the skillet with the seafood mixture and toss gently to heat through and combine.
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Season to taste with salt and pepper.
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Divide among plates and serve immediately.
Nutrition Facts
Servings 4
- Amount Per Serving
- Calories 198.9kcal
- % Daily Value *
- Total Fat 22.5g35%
- Saturated Fat 3.1g16%
- Cholesterol 0.0mg0%
- Sodium 0.0mg0%
- Total Carbohydrate 0.0g0%
- Dietary Fiber 0.0g0%
- Sugars 0.0g
- Protein 0.0g0%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
Black, brine-cured Kalamata olives are available at Greek and Italian markets and some supermarkets. They offer a superior flavor compared to standard green olives.
Do not overcook the scallops and shrimp, as they will become tough and rubbery if left in the heat too long. They are done as soon as they turn opaque.
If you cannot find fresh ripe tomatoes, high-quality canned crushed tomatoes can be substituted.
For a richer sauce, you can add a splash of white wine or a tablespoon of butter at the end of cooking.
