18 Creamy Seafood Fettucini Delicious Recipes

Dive into the ultimate comfort food experience with our roundup of 18 Creamy Seafood Fettucini recipes that promise to transform your dinner routine into a gourmet affair. Whether you’re craving a quick weeknight meal or planning a special weekend feast, these delectable dishes blend the richness of creamy sauces with the fresh, briny flavors of the sea. Get ready to twirl your fork into something spectacular—let’s get cooking!

Garlic Butter Shrimp Fettucini Alfredo

Who knew that the secret to unlocking the ultimate comfort food was hiding in your pantry all along? This Garlic Butter Shrimp Fettucini Alfredo is here to prove that indulgence can be both effortless and utterly delicious, with a side of garlicky goodness that’ll have you swooning.

Ingredients

• For the pasta:
  • 8 oz fettucini pasta
  • 1 tbsp salt (for boiling water)
• For the shrimp:
  • 1 lb large shrimp, peeled and deveined
  • 2 tbsp olive oil
  • 3 cloves garlic, minced
  • 1/2 tsp salt
  • 1/4 tsp black pepper
• For the Alfredo sauce:
  • 1/2 cup unsalted butter
  • 1 cup heavy cream
  • 1 cup grated Parmesan cheese
  • 1/2 tsp garlic powder
  • 1/4 tsp salt
  • 1/4 tsp black pepper

Instructions

1. Bring a large pot of water to a boil over high heat. Add 1 tbsp salt and the fettucini pasta. Cook according to package instructions until al dente, about 8-10 minutes. Drain and set aside.
2. While the pasta cooks, heat 2 tbsp olive oil in a large skillet over medium-high heat. Add the shrimp, minced garlic, 1/2 tsp salt, and 1/4 tsp black pepper. Cook for 2-3 minutes per side until the shrimp are pink and opaque. Remove shrimp from skillet and set aside.
3. In the same skillet, melt 1/2 cup unsalted butter over medium heat. Add 1 cup heavy cream, stirring constantly to combine. Tip: Keep the heat medium to prevent the cream from separating.
4. Gradually whisk in 1 cup grated Parmesan cheese until the sauce is smooth. Stir in 1/2 tsp garlic powder, 1/4 tsp salt, and 1/4 tsp black pepper. Tip: For a thicker sauce, let it simmer for an additional 2 minutes.
5. Add the cooked pasta and shrimp back into the skillet with the Alfredo sauce. Toss everything together until well coated and heated through, about 2 minutes. Tip: A splash of pasta water can help loosen the sauce if it’s too thick.

Creamy, dreamy, and packed with flavor, this dish is a testament to the magic of simple ingredients coming together. Serve it with a sprinkle of extra Parmesan and a side of crusty bread to soak up every last drop of that garlic butter Alfredo sauce.

Creamy Lobster Fettucini with Parmesan

Unbelievably, we’re about to dive into a dish that’s as luxurious as it is comforting, combining the ocean’s bounty with the creamy embrace of pasta. This Creamy Lobster Fettucini with Parmesan is your ticket to impressing at dinner parties or treating yourself on a ‘why not?’ kind of day.

Ingredients

• For the pasta:
  • 8 oz fettucini
  • 1 tbsp salt
• For the lobster:
  • 2 lobster tails (about 6 oz each), shelled and chopped
  • 2 tbsp butter
  • 1 tbsp olive oil
• For the sauce:
  • 2 cloves garlic, minced
  • 1 cup heavy cream
  • 1/2 cup grated Parmesan cheese
  • 1/4 tsp black pepper
  • 1/4 tsp salt

Instructions

1. Bring a large pot of water to a boil over high heat. Add 1 tbsp salt and the fettucini, cooking according to package instructions until al dente, about 8-10 minutes. Tip: Reserve 1/2 cup of pasta water before draining for sauce adjustment.
2. While pasta cooks, heat butter and olive oil in a large skillet over medium heat. Add chopped lobster tails, cooking until just opaque, about 3-4 minutes. Remove lobster and set aside. Tip: Don’t overcook the lobster to keep it tender.
3. In the same skillet, add minced garlic and sauté for 30 seconds until fragrant. Pour in heavy cream, bringing to a gentle simmer. Stir in Parmesan, black pepper, and 1/4 tsp salt, cooking until the sauce thickens slightly, about 2-3 minutes. Tip: If the sauce is too thick, loosen it with reserved pasta water a tablespoon at a time.
4. Add the cooked fettucini and lobster to the skillet, tossing gently to coat in the sauce. Cook for an additional 1-2 minutes to heat through.

Just like that, you’ve got a dish where every forkful is a creamy, dreamy mix of tender lobster and perfectly al dente pasta, all hugged by a rich Parmesan sauce. Serve it with a sprinkle of extra Parmesan and a side of crusty bread to sop up every last drop of that glorious sauce.

Spicy Crab Fettucini in White Wine Sauce

Just when you thought pasta couldn’t get any more indulgent, along comes this Spicy Crab Fettucini in White Wine Sauce to prove you wrong. It’s the kind of dish that whispers sweet nothings to your taste buds while packing a punch that’ll have you coming back for more.

Ingredients

• For the pasta:
  • 8 oz fettucini
  • 1 tbsp salt
• For the sauce:
  • 2 tbsp olive oil
  • 3 cloves garlic, minced
  • 1/2 tsp red pepper flakes
  • 1/2 cup dry white wine
  • 1 cup heavy cream
  • 1/2 cup grated Parmesan cheese
• For the crab:
  • 8 oz lump crab meat
  • 1 tbsp lemon juice
  • 1/4 tsp salt

Instructions

1. Bring a large pot of water to a boil over high heat. Add 1 tbsp salt and the fettucini, cooking according to package instructions until al dente, about 8-10 minutes. Tip: Stir occasionally to prevent sticking.
2. While the pasta cooks, heat 2 tbsp olive oil in a large skillet over medium heat. Add 3 cloves minced garlic and 1/2 tsp red pepper flakes, sautéing for 1 minute until fragrant.
3. Pour in 1/2 cup dry white wine, simmering for 2 minutes to reduce slightly. Tip: This step cooks off the alcohol, leaving behind a rich flavor.
4. Stir in 1 cup heavy cream and 1/2 cup grated Parmesan cheese, cooking for 3 minutes until the sauce thickens. Tip: Keep the heat medium to avoid curdling the cream.
5. Gently fold in 8 oz lump crab meat, 1 tbsp lemon juice, and 1/4 tsp salt, heating through for 2 minutes.
6. Drain the pasta and toss with the sauce until well coated.

This dish boasts a creamy, velvety sauce with a kick of heat that perfectly complements the sweet, tender crab. Serve it with a sprinkle of extra Parmesan and a side of crusty bread to sop up every last drop of that luxurious sauce.

Seafood Medley Fettucini with Creamy Tomato Basil Sauce

Craving a dish that’s as fun to make as it is to devour? Dive into this Seafood Medley Fettucini with Creamy Tomato Basil Sauce, where the ocean meets your pasta bowl in a creamy, dreamy embrace. Perfect for when you want to impress or just treat yourself to something spectacularly delicious.

Ingredients

• For the pasta:
  • 8 oz fettucini
  • 1 tbsp salt
• For the seafood medley:
  • 1/2 lb shrimp, peeled and deveined
  • 1/2 lb scallops
  • 1/2 lb mussels, cleaned
  • 2 tbsp olive oil
  • 2 cloves garlic, minced
• For the sauce:
  • 1 cup heavy cream
  • 1/2 cup tomato sauce
  • 1/4 cup fresh basil, chopped
  • 1/2 tsp salt
  • 1/4 tsp black pepper

Instructions

1. Bring a large pot of water to a boil. Add 1 tbsp salt and the fettucini. Cook according to package instructions until al dente, about 8-10 minutes. Drain and set aside.
2. While the pasta cooks, heat 2 tbsp olive oil in a large skillet over medium-high heat. Add the garlic and sauté for 30 seconds until fragrant.
3. Add the shrimp and scallops to the skillet. Cook for 2-3 minutes on each side until the shrimp are pink and the scallops are golden. Remove from the skillet and set aside.
4. In the same skillet, add the mussels. Cover and cook for 5 minutes until they open. Discard any that do not open.
5. Lower the heat to medium. Pour in the heavy cream and tomato sauce, stirring to combine. Add the basil, salt, and pepper. Simmer for 3 minutes until the sauce thickens slightly.
6. Return the cooked seafood to the skillet. Add the drained fettucini and toss everything together until well coated in the sauce.
7. Serve immediately, garnished with extra basil if desired.

Who knew elegance could be so effortless? This dish boasts a luxurious texture with the fettucini perfectly coated in a velvety sauce, while the seafood adds a delightful pop of flavor. Try serving it with a sprinkle of parmesan and a side of crusty bread to soak up every last drop of that creamy tomato basil goodness.

Clam and Mushroom Fettucini in Garlic Cream Sauce

Yum, you’re in for a treat with this dish that’s as fun to make as it is to devour! Picture this: silky fettucini tangled up in a luxurious garlic cream sauce, with clams and mushrooms playing hide and seek in every forkful. It’s the kind of meal that’ll have you doing a happy dance at the dinner table.

Ingredients

• For the pasta:
  • 8 oz fettucini
  • 1 tbsp salt (for boiling water)
• For the sauce:
  • 2 tbsp unsalted butter
  • 3 cloves garlic, minced
  • 1 cup heavy cream
  • 1/2 cup grated Parmesan cheese
  • 1/4 tsp black pepper
• For the toppings:
  • 1 cup clams, chopped
  • 1 cup mushrooms, sliced
  • 1 tbsp olive oil
  • 1/4 tsp salt

Instructions

1. Bring a large pot of water to a rolling boil and add 1 tbsp salt. Cook the fettucini according to package instructions until al dente, about 8-10 minutes. Tip: Reserve 1/2 cup of pasta water before draining for adjusting sauce consistency later.
2. While the pasta cooks, heat olive oil in a large skillet over medium heat. Add mushrooms and 1/4 tsp salt, sautéing until golden, about 5 minutes. Tip: Don’t overcrowd the skillet to ensure mushrooms brown nicely.
3. Push mushrooms to the side of the skillet, add clams, and cook for 2 minutes until just opaque. Remove everything from the skillet and set aside.
4. In the same skillet, melt butter over medium heat. Add garlic and cook until fragrant, about 30 seconds. Tip: Keep the heat medium to prevent garlic from burning.
5. Pour in heavy cream, bring to a simmer, and let it thicken slightly, about 2 minutes. Stir in Parmesan and black pepper until the cheese melts.
6. Add the drained pasta to the skillet, tossing to coat in the sauce. If needed, add reserved pasta water a little at a time to loosen the sauce.
7. Gently fold in the cooked clams and mushrooms, heating everything through for another minute.

Heavenly is the first word that comes to mind when you twirl that first forkful. The creamy sauce clings to each strand of pasta, while the clams and mushrooms add a delightful chew and earthiness. Serve it with a sprinkle of extra Parmesan and a side of crusty bread to sop up every last drop of that garlicky goodness.

Scallop and Spinach Fettucini Alfredo

Now, let’s dive into a dish that’s as fun to make as it is to devour, combining the elegance of scallops with the comfort of creamy Alfredo in a way that’ll make your taste buds do a happy dance.

Ingredients

• For the pasta:
  • 8 oz fettucini
  • 4 cups water
  • 1 tbsp salt
• For the scallops:
  • 1 lb scallops
  • 2 tbsp olive oil
  • 1/2 tsp salt
  • 1/4 tsp black pepper
• For the Alfredo sauce:
  • 1 cup heavy cream
  • 1/2 cup grated Parmesan cheese
  • 2 tbsp unsalted butter
  • 1/2 tsp garlic powder
• For the spinach:
  • 2 cups fresh spinach
  • 1 tbsp olive oil

Instructions

1. Bring 4 cups of water to a boil in a large pot. Add 1 tbsp salt and 8 oz fettucini. Cook for 8-10 minutes until al dente, then drain.
2. While pasta cooks, heat 2 tbsp olive oil in a pan over medium-high heat. Season 1 lb scallops with 1/2 tsp salt and 1/4 tsp black pepper, then sear for 2 minutes per side until golden. Remove from pan.
3. In the same pan, melt 2 tbsp butter over medium heat. Add 1 cup heavy cream and 1/2 tsp garlic powder, whisking until slightly thickened, about 3 minutes.
4. Stir in 1/2 cup grated Parmesan until melted. Add 2 cups fresh spinach and cook until wilted, about 1 minute.
5. Combine the cooked pasta, Alfredo sauce, and scallops in the pan, tossing gently to coat everything evenly.
6. Let’s just say, this dish brings the ocean’s briny sweetness and the garden’s earthy freshness together in a creamy embrace that’s downright irresistible. Serve it with a sprinkle of extra Parmesan and a side of garlic bread for the ultimate comfort meal.

Smoked Salmon Fettucini with Dill Cream Sauce

Craving something that’s a showstopper at the dinner table but secretly easy to whip up? This smoked salmon fettucini with dill cream sauce is your ticket to impressing without stressing, blending the luxurious with the laughably simple.

Ingredients

• For the pasta:
  • 8 oz fettucini
  • 1 tbsp salt
• For the sauce:
  • 1 cup heavy cream
  • 2 tbsp butter
  • 1 tbsp olive oil
  • 2 cloves garlic, minced
  • 1/2 cup grated Parmesan cheese
  • 1 tbsp fresh dill, chopped
  • 1/2 tsp black pepper
• For the salmon:
  • 4 oz smoked salmon, flaked
  • 1 tbsp lemon juice

Instructions

1. Bring a large pot of water to a boil over high heat. Add 1 tbsp salt and 8 oz fettucini. Cook according to package instructions until al dente, about 8-10 minutes. Tip: Stir occasionally to prevent sticking.
2. While pasta cooks, heat 1 tbsp olive oil and 2 tbsp butter in a large skillet over medium heat until butter melts.
3. Add 2 cloves minced garlic to the skillet. Sauté for 1 minute until fragrant, being careful not to burn. Tip: Garlic burns quickly, so keep the heat medium and watch closely.
4. Pour in 1 cup heavy cream, stirring constantly. Bring to a gentle simmer, then reduce heat to low. Let it thicken for 2-3 minutes.
5. Stir in 1/2 cup grated Parmesan cheese, 1 tbsp fresh dill, and 1/2 tsp black pepper until the sauce is smooth and creamy.
6. Drain the pasta, reserving 1/4 cup of pasta water. Add the pasta to the skillet with the sauce, tossing to coat. If needed, add reserved pasta water a little at a time to loosen the sauce.
7. Gently fold in 4 oz flaked smoked salmon and 1 tbsp lemon juice. Heat through for 1 minute. Tip: Adding the salmon last keeps it from breaking apart too much.

Final touch: This dish is a creamy, dreamy delight with the perfect balance of smoky salmon and fresh dill. Serve it up with a sprinkle of extra dill and a side of crusty bread to sop up every last drop of that luxurious sauce.

Cajun Shrimp and Sausage Fettucini

Oh boy, are you in for a treat that’ll make your taste buds do a happy dance! This Cajun Shrimp and Sausage Fettucini is like a Mardi Gras parade in your mouth, bursting with flavors that are anything but shy.

Ingredients

• For the pasta:
  • 8 oz fettucini
  • 1 tbsp olive oil
  • 1 tsp salt
• For the sauce:
  • 2 tbsp butter
  • 2 cloves garlic, minced
  • 1 cup heavy cream
  • 1/2 cup grated Parmesan cheese
  • 1 tsp Cajun seasoning
• For the protein:
  • 1/2 lb shrimp, peeled and deveined
  • 1/2 lb Andouille sausage, sliced
  • 1 tbsp olive oil

Instructions

1. Bring a large pot of water to a boil. Add 1 tsp salt and 1 tbsp olive oil, then cook the fettucini according to package instructions until al dente. Drain and set aside.
2. In a large skillet over medium heat, add 1 tbsp olive oil and cook the sliced Andouille sausage until browned, about 5 minutes. Remove and set aside.
3. In the same skillet, add the shrimp and cook until pink, about 2-3 minutes per side. Remove and set aside with the sausage.
4. Melt 2 tbsp butter in the skillet. Add minced garlic and sauté until fragrant, about 30 seconds.
5. Pour in 1 cup heavy cream and bring to a simmer. Stir in 1/2 cup Parmesan cheese and 1 tsp Cajun seasoning until the sauce thickens slightly.
6. Return the cooked pasta, shrimp, and sausage to the skillet. Toss everything together until well coated in the sauce.
7. Serve hot, garnished with extra Parmesan if desired. Tip: For an extra kick, add a pinch more Cajun seasoning to your plate.

Heavenly is the first word that comes to mind with each forkful of this creamy, spicy, and utterly satisfying dish. The fettucini clings to the rich sauce, while the shrimp and sausage add a delightful contrast in textures. Try serving it with a side of crusty bread to sop up every last drop of that delicious sauce!

Lemon Garlic Scallop Fettucini

Alright, let’s dive into a dish that’s as zesty as your aunt’s comments at Thanksgiving—Lemon Garlic Scallop Fettucini. This creamy, tangy, and utterly indulgent pasta is your ticket to feeling like a gourmet chef without the fuss.

Ingredients

• For the pasta:
  • 8 oz fettucini
  • 4 quarts water
  • 1 tbsp salt
• For the scallops:
  • 12 oz sea scallops
  • 1 tbsp olive oil
  • Salt and pepper to taste
• For the sauce:
  • 3 cloves garlic, minced
  • 1/2 cup heavy cream
  • 1/4 cup chicken broth
  • 1 tbsp lemon zest
  • 2 tbsp lemon juice
  • 1/4 cup grated Parmesan
  • 2 tbsp unsalted butter
  • Salt and pepper to taste

Instructions

1. Bring 4 quarts of water to a rolling boil in a large pot. Add 1 tbsp salt and the fettucini. Cook for 8-10 minutes until al dente, stirring occasionally. Drain and set aside.
2. While the pasta cooks, pat the scallops dry with paper towels to ensure a perfect sear. Season both sides with salt and pepper.
3. Heat 1 tbsp olive oil in a large skillet over medium-high heat. Add the scallops and cook for 2-3 minutes per side until golden brown. Remove and set aside.
4. In the same skillet, melt 2 tbsp butter over medium heat. Add the minced garlic and sauté for 30 seconds until fragrant.
5. Pour in 1/4 cup chicken broth to deglaze the pan, scraping up any browned bits. Add 1/2 cup heavy cream, 1 tbsp lemon zest, and 2 tbsp lemon juice. Stir to combine.
6. Simmer the sauce for 3-4 minutes until slightly thickened. Stir in 1/4 cup grated Parmesan until melted. Season with salt and pepper.
7. Add the cooked fettucini to the sauce, tossing to coat evenly. Gently fold in the seared scallops.
8. Serve immediately, garnished with extra lemon zest and Parmesan if desired.

Heavenly, right? The scallops are buttery and tender, while the pasta is luxuriously creamy with a bright lemon kick. Try serving it with a crisp white wine and a side of garlic bread for the ultimate indulgence.

Herbed Crab and Artichoke Fettucini

Who knew that the secret to impressing your dinner guests (or just treating yourself) was hiding in your pantry all along? This Herbed Crab and Artichoke Fettucini is a creamy, dreamy dish that’s as easy to make as it is to devour, proving that luxury doesn’t have to be complicated.

Ingredients

• For the pasta:
  • 12 oz fettucini
  • 1 tbsp salt
• For the sauce:
  • 2 tbsp unsalted butter
  • 2 cloves garlic, minced
  • 1 cup heavy cream
  • 1/2 cup grated Parmesan cheese
  • 1 tsp lemon zest
  • 1 tbsp chopped fresh parsley
  • 1 tbsp chopped fresh dill
  • 1/2 tsp salt
  • 1/4 tsp black pepper
• For the mix-ins:
  • 1 cup artichoke hearts, chopped
  • 8 oz crab meat

Instructions

1. Bring a large pot of water to a boil over high heat. Add 1 tbsp salt and the fettucini, cooking according to package instructions until al dente, about 8-10 minutes. Tip: Stir occasionally to prevent sticking.
2. While the pasta cooks, melt 2 tbsp butter in a large skillet over medium heat. Add 2 cloves minced garlic and sauté until fragrant, about 30 seconds.
3. Pour in 1 cup heavy cream, stirring constantly. Bring to a gentle simmer and let it thicken slightly, about 2 minutes.
4. Reduce heat to low. Stir in 1/2 cup Parmesan cheese, 1 tsp lemon zest, 1 tbsp parsley, 1 tbsp dill, 1/2 tsp salt, and 1/4 tsp black pepper until the cheese is melted and the sauce is smooth. Tip: If the sauce is too thick, add a splash of pasta water to loosen it.
5. Drain the pasta and add it directly to the skillet with the sauce. Toss to coat evenly.
6. Gently fold in 1 cup chopped artichoke hearts and 8 oz crab meat, being careful not to break up the crab too much. Heat through for about 2 minutes. Tip: For an extra touch of elegance, reserve some herbs to sprinkle on top before serving.

Now, this dish is a textural masterpiece—creamy sauce clinging to every strand of pasta, with chunks of sweet crab and tender artichoke hearts in every bite. Serve it with a crisp white wine and watch as your dining companions swoon.

Pesto Shrimp Fettucini with Sun-Dried Tomatoes

Venture into a culinary escapade with this Pesto Shrimp Fettucini, where succulent shrimp meets the bold flavors of pesto and the sweet tang of sun-dried tomatoes. It’s a dish that promises to whisk your taste buds straight to flavor town, no passport required.

Ingredients

• For the pasta:
  • 8 oz fettucini
  • 4 quarts water
  • 1 tbsp salt
• For the shrimp:
  • 1 lb shrimp, peeled and deveined
  • 2 tbsp olive oil
  • 1/2 tsp salt
  • 1/4 tsp black pepper
• For the sauce:
  • 1/2 cup basil pesto
  • 1/4 cup sun-dried tomatoes, chopped
  • 1/4 cup heavy cream
  • 1/4 cup grated Parmesan cheese

Instructions

1. Bring 4 quarts of water to a rolling boil in a large pot. Add 1 tbsp salt and the fettucini, cooking according to package instructions until al dente, about 8-10 minutes. Tip: Stir occasionally to prevent sticking.
2. While the pasta cooks, heat 2 tbsp olive oil in a large skillet over medium-high heat. Season the shrimp with 1/2 tsp salt and 1/4 tsp black pepper, then add to the skillet. Cook for 2-3 minutes per side until pink and opaque. Tip: Don’t overcrowd the skillet to ensure even cooking.
3. Drain the pasta, reserving 1/2 cup of pasta water. Return the pasta to the pot.
4. Add the cooked shrimp, 1/2 cup pesto, 1/4 cup sun-dried tomatoes, 1/4 cup heavy cream, and 1/4 cup grated Parmesan to the pasta. Toss to combine, adding reserved pasta water as needed to loosen the sauce. Tip: The starch in the pasta water helps the sauce cling to the noodles.
5. Serve immediately, garnished with extra Parmesan and a sprinkle of black pepper if desired.

Delight in the creamy, pesto-coated noodles paired with the juicy shrimp and chewy sun-dried tomatoes. For an extra touch of elegance, serve with a side of garlic bread to sop up every last drop of that delicious sauce.

Truffle Oil Mushroom and Scallop Fettucini

Wow, if you’re looking to impress your taste buds and maybe a special someone, this Truffle Oil Mushroom and Scallop Fettucini is your golden ticket. It’s like a fancy date night in a bowl, but don’t worry, we’re keeping the snobbery to a minimum and the flavor to the max.

Ingredients

• For the pasta:
  • 8 oz fettucini
  • 4 quarts water
  • 1 tbsp salt
• For the scallops:
  • 1 lb scallops, patted dry
  • 2 tbsp olive oil
  • Salt and pepper to taste
• For the mushrooms:
  • 2 cups sliced mushrooms
  • 2 tbsp butter
• For the sauce:
  • 1/2 cup heavy cream
  • 1/4 cup grated parmesan
  • 1 tbsp truffle oil
  • Salt and pepper to taste

Instructions

1. Bring 4 quarts of water to a boil in a large pot. Add 1 tbsp salt and the fettucini. Cook according to package instructions until al dente, about 8-10 minutes. Tip: Stir occasionally to prevent sticking.
2. While the pasta cooks, heat 2 tbsp olive oil in a large skillet over medium-high heat. Season the scallops with salt and pepper, then add to the skillet. Cook for 2-3 minutes per side until golden brown. Tip: Don’t overcrowd the pan to ensure a good sear.
3. Remove the scallops and set aside. In the same skillet, melt 2 tbsp butter and add the mushrooms. Cook until golden, about 5 minutes. Tip: Let the mushrooms sit undisturbed for a minute to get that nice color.
4. Lower the heat to medium and add the heavy cream, parmesan, and truffle oil to the mushrooms. Stir until the sauce thickens slightly, about 2 minutes. Season with salt and pepper.
5. Drain the pasta and add it to the sauce, tossing to coat. Add the scallops back to the skillet and gently toss to combine.

Yum, this dish is a creamy, dreamy masterpiece with the earthy punch of truffle oil and the sweet, tender scallops. Serve it with a sprinkle of extra parmesan and a side of ‘look at me, I’m a gourmet chef’ confidence.

Spicy Calamari Fettucini in Arrabbiata Sauce

Now, let’s dive into a dish that’s as fiery as your last online dating conversation—Spicy Calamari Fettucini in Arrabbiata Sauce. It’s the perfect blend of seafood and spice, guaranteed to make your taste buds tingle with joy and maybe a little bit of pain.

Ingredients

• For the sauce:
  • 2 tbsp olive oil
  • 3 garlic cloves, minced
  • 1/2 tsp red pepper flakes
  • 1 can (28 oz) crushed tomatoes
  • 1 tsp salt
• For the calamari:
  • 1 lb calamari rings, thawed if frozen
  • 1 tbsp olive oil
  • 1/2 tsp salt
• For the pasta:
  • 8 oz fettucini
  • 4 quarts water
  • 1 tbsp salt

Instructions

1. Heat 2 tbsp olive oil in a large pan over medium heat. Add minced garlic and red pepper flakes, sautéing until fragrant, about 1 minute.
2. Pour in crushed tomatoes and 1 tsp salt, stirring to combine. Simmer uncovered for 20 minutes, stirring occasionally.
3. While sauce simmers, bring 4 quarts water to a boil in a large pot. Add 1 tbsp salt and fettucini, cooking according to package instructions until al dente. Drain and set aside.
4. In a separate pan, heat 1 tbsp olive oil over high heat. Add calamari rings and 1/2 tsp salt, cooking for 2-3 minutes until just opaque. Avoid overcooking to keep them tender.
5. Combine cooked fettucini and calamari with the arrabbiata sauce, tossing gently to coat evenly.

Marvel at the symphony of textures—the tender calamari, the al dente pasta, all cloaked in a sauce that packs a punch. Serve it up with a sprinkle of Parmesan and a side of bravado for the full effect.

Creamy Clam and Bacon Fettucini

So, you’ve decided to dive fork-first into the decadent world of creamy, dreamy pasta that’s got more personality than your average Tuesday night dinner. This Creamy Clam and Bacon Fettucini is here to prove that seafood and pork can live in harmony, especially when bathed in a luxurious sauce that’ll have you licking the plate (we won’t judge).

Ingredients

• For the pasta:
  • 12 oz fettucini
  • 1 tbsp salt
• For the sauce:
  • 4 slices bacon, chopped
  • 2 cloves garlic, minced
  • 1/2 cup heavy cream
  • 1/4 cup grated Parmesan cheese
  • 1/4 tsp black pepper
• For the clams:
  • 1 can (10 oz) chopped clams, drained
  • 1 tbsp olive oil

Instructions

1. Bring a large pot of water to a boil over high heat. Add 1 tbsp salt and the fettucini, cooking according to package instructions until al dente, about 8-10 minutes. Tip: Reserve 1/2 cup of pasta water before draining for sauce adjustment.
2. While the pasta cooks, heat olive oil in a large skillet over medium heat. Add chopped bacon and cook until crispy, about 5 minutes. Tip: Render the fat slowly for maximum flavor.
3. Add minced garlic to the skillet with bacon and cook for 1 minute until fragrant.
4. Stir in the drained clams and cook for another 2 minutes to warm through.
5. Pour in the heavy cream and bring to a simmer, then reduce heat to low. Stir in Parmesan cheese and black pepper until the sauce is smooth. Tip: If the sauce is too thick, loosen it with reserved pasta water a tablespoon at a time.
6. Drain the pasta and add it directly to the skillet with the sauce. Toss everything together until the pasta is evenly coated.

Lusciously creamy with a smoky bacon punch and the tender bite of clams, this dish is a textural symphony. Serve it up with a sprinkle of extra Parmesan and a side of crusty bread for mopping up every last drop of that sauce.

Seafood Fettucini Carbonara with Peas

Yum, you’re about to dive fork-first into a dish that’s as fun to make as it is to eat! This Seafood Fettucini Carbonara with Peas is a creamy, dreamy twist on the classic, packed with oceanic delights and a pop of green.

Ingredients

• For the pasta:
  • 12 oz fettucini
  • 1 tbsp salt (for boiling water)
• For the seafood:
  • 1 lb mixed seafood (shrimp, scallops, and clams)
  • 2 tbsp olive oil
• For the sauce:
  • 3 large eggs
  • 1 cup grated Parmesan cheese
  • 1/2 cup heavy cream
  • 1/2 tsp black pepper
• For the peas:
  • 1 cup frozen peas

Instructions

1. Bring a large pot of water to a rolling boil and add 1 tbsp salt. Cook the fettucini according to package instructions until al dente, about 8-10 minutes. Tip: Reserve 1/2 cup of pasta water before draining.
2. While the pasta cooks, heat 2 tbsp olive oil in a large skillet over medium-high heat. Add the mixed seafood and cook until just opaque, about 3-4 minutes. Remove from skillet and set aside.
3. In a bowl, whisk together 3 large eggs, 1 cup grated Parmesan, 1/2 cup heavy cream, and 1/2 tsp black pepper until smooth.
4. Return the drained pasta to the pot. Quickly stir in the egg mixture, adding reserved pasta water a little at a time until the sauce is creamy. Tip: The heat from the pasta will cook the eggs safely.
5. Gently fold in the cooked seafood and 1 cup frozen peas, heating through for about 2 minutes. Tip: The peas add a sweet crunch and vibrant color.

Creamy, rich, and brimming with the fresh taste of the sea, this dish is a showstopper. Serve it with a sprinkle of extra Parmesan and a side of crusty bread to sop up every last bit of that luxurious sauce.

Garlic Butter Mussels Fettucini

Just when you thought pasta couldn’t get any more indulgent, along comes this Garlic Butter Mussels Fettucini to prove you wrong. It’s like the ocean and a butter factory had a delicious love child, and we’re all invited to the feast.

Ingredients

• For the pasta:
  • 8 oz fettucini
  • 1 tbsp salt
• For the mussels:
  • 1 lb fresh mussels, cleaned and debearded
  • 1 tbsp olive oil
• For the sauce:
  • 4 tbsp unsalted butter
  • 4 garlic cloves, minced
  • 1/2 cup white wine
  • 1/2 cup heavy cream
  • 1/4 tsp red pepper flakes
  • Salt to taste
  • 1/4 cup chopped parsley

Instructions

1. Bring a large pot of water to a boil. Add 1 tbsp salt and the fettucini. Cook according to package instructions until al dente, about 8-10 minutes. Tip: Reserve 1/2 cup of pasta water before draining.
2. While the pasta cooks, heat 1 tbsp olive oil in a large skillet over medium heat. Add the mussels and cover. Cook until the mussels open, about 5-7 minutes. Discard any that don’t open. Tip: Use a wide skillet to ensure even cooking.
3. In the same skillet, melt 4 tbsp butter over medium heat. Add 4 minced garlic cloves and sauté until fragrant, about 1 minute.
4. Pour in 1/2 cup white wine and let it simmer until reduced by half, about 2-3 minutes. Tip: The wine should bubble vigorously at first, then settle into a gentle simmer.
5. Stir in 1/2 cup heavy cream and 1/4 tsp red pepper flakes. Let the sauce thicken slightly, about 2 minutes.
6. Add the cooked pasta and mussels to the skillet. Toss everything together, adding reserved pasta water as needed to loosen the sauce.
7. Season with salt to taste and sprinkle with 1/4 cup chopped parsley before serving.

Zesty, creamy, and briny, this dish is a textural dream with tender pasta and plump mussels in every bite. Serve it with a crusty baguette to sop up the extra garlic butter sauce, because let’s be real, you’re going to want every last drop.

White Wine and Herb Shrimp Fettucini

Unbelievably easy yet impressively fancy, this White Wine and Herb Shrimp Fettucini is your ticket to feeling like a gourmet chef without the hassle. Perfect for those nights when you want to wine and dine yourself or impress someone special without breaking a sweat.

Ingredients

• For the pasta:
  • 8 oz fettucini
  • 4 quarts water
  • 1 tbsp salt
• For the shrimp:
  • 1 lb large shrimp, peeled and deveined
  • 2 tbsp olive oil
  • 1/2 tsp salt
  • 1/4 tsp black pepper
• For the sauce:
  • 3 cloves garlic, minced
  • 1/2 cup white wine
  • 1/2 cup heavy cream
  • 1/4 cup grated Parmesan cheese
  • 1 tbsp fresh parsley, chopped
  • 1 tbsp fresh basil, chopped
  • 1/2 tsp red pepper flakes

Instructions

1. Bring 4 quarts of water to a boil in a large pot. Add 1 tbsp salt and the fettucini. Cook according to package instructions until al dente, about 8-10 minutes. Tip: Stir occasionally to prevent sticking.
2. While the pasta cooks, heat 2 tbsp olive oil in a large skillet over medium-high heat. Add the shrimp, 1/2 tsp salt, and 1/4 tsp black pepper. Cook for 2-3 minutes per side until pink and opaque. Remove shrimp and set aside.
3. In the same skillet, add minced garlic and sauté for 30 seconds until fragrant. Pour in 1/2 cup white wine, scraping up any browned bits. Tip: This deglazing step adds incredible flavor to your sauce.
4. Reduce heat to medium. Stir in 1/2 cup heavy cream, 1/4 cup Parmesan, 1 tbsp parsley, 1 tbsp basil, and 1/2 tsp red pepper flakes. Simmer for 2-3 minutes until slightly thickened. Tip: Don’t let it boil or the cream may separate.
5. Drain the pasta and add it to the skillet along with the cooked shrimp. Toss everything together until well coated in the sauce.

Kick back and enjoy the creamy, herby goodness of this dish, where the tender shrimp and al dente pasta are bathed in a luxurious white wine sauce. Serve it with a sprinkle of extra Parmesan and a side of crusty bread to sop up every last drop of that delicious sauce.

Roasted Red Pepper and Crab Fettucini

So, you’ve decided to elevate your pasta game from ‘meh’ to ‘magnificent’ with this Roasted Red Pepper and Crab Fettucini, huh? Bold move, my friend, but oh-so-right. This dish is like a vacation for your taste buds, with the sweet, smoky peppers and luxurious crab taking center stage.

Ingredients

• For the pasta:
  • 8 oz fettucini
  • 1 tbsp salt (for boiling water)
• For the sauce:
  • 2 large red bell peppers, roasted and peeled
  • 2 cloves garlic, minced
  • 1/2 cup heavy cream
  • 1/4 cup grated Parmesan cheese
  • 1 tbsp olive oil
  • Salt and pepper to taste
• For the crab mixture:
  • 8 oz lump crab meat
  • 1 tbsp butter
  • 1/2 tsp red pepper flakes

Instructions

1. Preheat your oven to 450°F. Place the red bell peppers on a baking sheet and roast for 20-25 minutes, until the skins are blackened. Let them cool, then peel and slice.
2. Bring a large pot of water to a boil. Add 1 tbsp salt and the fettucini. Cook according to package instructions until al dente, about 8-10 minutes. Drain and set aside.
3. In a skillet, heat 1 tbsp olive oil over medium heat. Add the minced garlic and sauté for 1 minute until fragrant.
4. Add the roasted red peppers to the skillet. Cook for 2 minutes, then blend until smooth using an immersion blender or food processor.
5. Return the blended sauce to the skillet. Stir in the heavy cream and Parmesan cheese. Season with salt and pepper. Simmer for 5 minutes until slightly thickened.
6. In another skillet, melt 1 tbsp butter over medium heat. Add the crab meat and red pepper flakes. Gently toss for 2-3 minutes until the crab is heated through.
7. Combine the cooked fettucini with the red pepper sauce. Toss to coat evenly.
8. Top the pasta with the crab mixture. Serve immediately.

This dish is a symphony of textures, from the silky sauce clinging to each strand of pasta to the tender chunks of crab. For an extra touch of elegance, garnish with fresh basil or a sprinkle of extra Parmesan. Trust me, your fork will thank you.

Conclusion

We’ve shared 18 creamy seafood fettucini recipes that promise to delight your taste buds and impress your dinner guests. Each dish offers a unique twist on this classic comfort food, ensuring there’s something for everyone. We’d love to hear which recipe is your favorite—drop us a comment below! Don’t forget to share this roundup on Pinterest so others can enjoy these delicious meals too. Happy cooking!