Fettuccine With Shellfish, Tomatoes & Olive

This vibrant pasta dish combines tender fettuccine with sweet shrimp and sea scallops in a robust, savory sauce. The base is built from ripe tomatoes, pungent anchovies, and briny capers, creating a deep umami flavor profile that is enhanced by the rich taste of Kalamata olives. The dish is simple enough for a weeknight dinner yet sophisticated enough for entertaining. The key is to cook the seafood quickly so it remains tender and juicy. It pairs beautifully with a crisp white wine and a simple green salad. Enjoy this Mediterranean-inspired meal that brings bright, fresh flavors to your table in under 40 minutes.

Cooking Method: Boiling, Sautéing

Cuisine: Italian

Courses: Main Courses

Difficulty: Intermediate

Servings: 1

Calories: 198.9

Description

This vibrant pasta dish combines tender fettuccine with sweet shrimp and sea scallops in a robust, savory sauce. The base is built from ripe tomatoes, pungent anchovies, and briny capers, creating a deep umami flavor profile that is enhanced by the rich taste of Kalamata olives. The dish is simple enough for a weeknight dinner yet sophisticated enough for entertaining. The key is to cook the seafood quickly so it remains tender and juicy. It pairs beautifully with a crisp white wine and a simple green salad. Enjoy this Mediterranean-inspired meal that brings bright, fresh flavors to your table in under 40 minutes.

Ingredients

6 tablespoon Olive oil
2 pound Ripe romatoes, peeled,

Directions

1
Heat 4 tablespoons of olive oil in a heavy skillet over high heat.
2
Add the chopped tomatoes, drained capers, chopped anchovies, and chopped garlic to the skillet.
3
Cook the mixture, stirring occasionally, until the tomatoes release their juices and the sauce thickens, about 10 minutes.
4
Add the peeled, deveined shrimp and halved sea scallops to the skillet.
5
SautÃÂ© the seafood just until cooked through, about 2 minutes.
6
Mix in the chopped Kalamata olives.
7
Meanwhile, cook the fettuccine in a large pot of boiling salted water until just tender but still firm enough to bite, stirring occasionally to prevent sticking.
8
Drain the pasta.
9
Transfer the hot pasta to a large bowl and toss with the remaining 2 tablespoons of olive oil.
10
Add the pasta to the skillet with the seafood mixture and toss gently to heat through.
11
Season to taste with salt and pepper.
12
Divide among plates and serve immediately.

Nutrition Facts

Servings 1

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.

Ensure shrimp are peeled and deveined, and scallops are halved horizontally before cooking to ensure even heat distribution.

Do not overcook the seafood; it should be just opaque and tender. Overcooking will make the scallops rubbery.

Keywords: fettuccine, shellfish, shrimp, scallops, italian, pasta, tomatoes, olives, capers, anchovies, garlic, seafood, dinner, quick, mediterranean, sauce, olive oil, kalamata

Read it online: https://www.chefs-mate.com/recipe/fettuccine-with-shellfish-tomatoes-olive-2/