Tuesday, August 20, 2013

Creamy Garlic Butter Fettuccine with Shrimp and Scallops

Nearly two years ago, I introduced our family to a low-carb eating lifestyle.  I really cut back on our consumption of potatoes, bread and pasta, mostly. Homemade pasta dishes at our house have been few and far between since then. I haven't made a creamy pasta dish since I can't even remember when, so I thought I'd  treat ourselves for dinner tonight.  What did I make?  A seafood pasta in a creamy garlic butter sauce.  It turned out so delicious, I wanted to share my recipe with you.  My recipe serves 4-6.  You can, of course, divide the recipe in half, to serve 2-3 people.

Creamy Garlic Butter Fettuccine with Shrimp and Scallops


4 tbsp or 1/4 cup butter
4 cloves garlic, minced
2 cups heavy cream (35% fat content)
1/2 tsp fine sea salt
pinch freshly ground black pepper
2 cups thawed, peeled raw shrimp
2 cups thawed scallops
1 cup frozen peas 
2 tsp freshly chopped thyme (optional)
1/2 cup panko bread crumbs (optional) 

1 1/2 pounds fettuccine pasta


First heat butter in a large pot over medium heat. Once the butter melts, 
add the garlic and stir until soft, but not brown.

Add heavy cream and raise heat to medium high until mixture begins to boil (five minutes). Stir occasionally.
Add salt and pepper. Lower the heat to low and simmer slowly for ten minutes to thicken the cream; stirring occasionally.

In the meantime, while you are waiting for the cream to thicken, bring a large pot of salted water to a boil (I used a dutch oven) and cook the fettuccine until al dente. Once cooked, drain the water and set aside.

Next, add the shrimp, scallops, peas and thyme to your thickened cream mixture.  You will need to raise the heat to high again to bring the mixture back to a boil.  Once the shrimp turn pink, turn off the heat.  A couple minutes should do the trick. Make sure not to overcook the seafood, or it will turn tough.

Pour the creamy seafood mixture into the pot of fettuccine you had set aside. With a wooden spoon, incorporate the sauce into the pasta until evenly distributed.  Cover the pot with the lid and let stand for several minutes to thicken up.  You can serve it hot, as is, or you can...

Add bread crumbs over top and place your dutch oven (or broiler safe dish) under the broiler for just a few minutes until crumbs are golden brown (watching ever so carefully, so the breadcrumbs don't burn!).

The bread crumbs add a delicious, crunchy texture to the dish!

And here it is served on a plate...

Mmm!  It was so delicious!

Bon Appetit!


  1. Oh my goodness, that looks absolutely delicious, Rosinda! I can actually smell the creamy garlic sauce! I try & be more low carb too, following Sandy's good example...but pasta is something I find very hard to give up completely. This shows why!! Yummmmmm xoxo

  2. That looks fantastic Rosinda! Russ and Mary both love seafood- I'll have to give this a try. xx

  3. It is a wonderful reward after depriving yourselves of carbs..this looks heavenly!! I agree with Rachel..can almost smell the goodness from here!! xo

  4. Giving up carbs is so difficult....bread/pasta are my weakness (along with butter!) UGH! This recipe looks so yummy! Thank you for sharing it. I make something similar but with a roux (white sauce). This looks better! Must try it! I LOVE your red pot, too! "Bon Appetit!" You are so cute! xoxo

  5. Rosinda, this just looks fabulous. Thanks for sharing the recipe!

  6. Can I just say YUM??????????????? I miss pasta, but the taste of the garlic and the creamy sauce on the shrimp is enough for me!!!

    Thank you so much........