Fettuccine With Shellfish, Tomatoes & Olive

This vibrant Fettuccine with Shellfish combines the sweetness of ripe tomatoes with the briny punch of Kalamata olives and anchovies. The dish comes together quickly, making it perfect for a weeknight dinner that feels special. Shrimp and scallops are seared just until tender, retaining their delicate texture against the robust, thickened tomato sauce. The addition of capers adds a delightful salty kick, while the olive oil ensures a silky mouthfeel. Serve immediately for the best experience, tossing the hot pasta with the sauce to let the flavors meld beautifully. It is a satisfying, restaurant-quality meal that brings the essence of the Mediterranean coast to your home table.

Cooking Method: Boiling, Sautéing

Cuisine: Italian

Courses: Main Courses

Difficulty: Intermediate

Servings: 1

Calories: 198.9

Description

This vibrant Fettuccine with Shellfish combines the sweetness of ripe tomatoes with the briny punch of Kalamata olives and anchovies. The dish comes together quickly, making it perfect for a weeknight dinner that feels special. Shrimp and scallops are seared just until tender, retaining their delicate texture against the robust, thickened tomato sauce. The addition of capers adds a delightful salty kick, while the olive oil ensures a silky mouthfeel. Serve immediately for the best experience, tossing the hot pasta with the sauce to let the flavors meld beautifully. It is a satisfying, restaurant-quality meal that brings the essence of the Mediterranean coast to your home table.

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 peeled tomatoes, seeded and chopped, along with 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 peeled and deveined shrimp and halved sea scallops to the skillet.
5
SautÃÂ© the seafood just until cooked through, about 2 minutes.
6
Stir in the chopped pitted Kalamata olives.
7
Meanwhile, cook the fettuccine in a large pot of boiling salted water until just tender but still firm to the bite, stirring occasionally to prevent sticking.
8
Drain the pasta well.
9
Transfer the drained 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 and combine.
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 the shrimp are deveined and the scallops are halved horizontally for even cooking.

Do not overcook the seafood; it should be just opaque and tender to avoid becoming rubbery.

Keywords: fettuccine, shellfish, italian, pasta, shrimp, scallops, tomatoes, olives, capers, anchovies, seafood, dinner, quick meal, mediterranean, garlic, olive oil, summer, easy, briny, rich

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