Fettuccine Preferiti Novita Recipe

Bring a large pot of water to a rolling boil. Add 1 tbsp salt. Add 12 oz fettuccine and cook according to package instructions until al dente (usually 9–11 minutes). Reserve 1 cup of pasta cooking water, then drain pasta and set aside, tossing with a splash of olive oil to prevent sticking.

Pat shrimp, scallops and salmon dry with paper towels. Season both sides with 1 tsp salt and 1/2 tsp freshly ground black pepper.

Heat a large heavy skillet over medium-high heat. Add 1 tbsp olive oil. When shimmering, add scallops spaced apart and sear 1–1.5 minutes per side until golden and just opaque. Remove scallops to a plate and tent loosely with foil.

In the same skillet, add 1 tsp butter if needed and add shrimp. Sear shrimp 1–2 minutes per side until pink and just cooked through. Remove and keep with scallops.

Cut the salmon into 1-inch chunks. Add another 1 tsp butter or a drizzle of oil to the pan and sear salmon pieces 1–2 minutes per side until just cooked through (opaque but still moist). Remove and keep with other seafood. Wipe skillet clean with a paper towel and set aside for sauce.

Bring a small pot of water to boil or use the pasta pot after removing pasta. Blanch asparagus pieces 1–2 minutes until bright green and slightly tender, then shock in ice water to stop cooking. Drain and set aside.

In the skillet used for seafood, melt 2 tbsp butter over medium heat. Add finely minced shallot and cook 1–2 minutes until translucent. Add 3 cloves minced garlic and cook 30 seconds until fragrant, taking care not to brown.

Sprinkle 1 tbsp flour over the shallot and garlic and stir to form a paste (roux). Cook 30–45 seconds to eliminate raw flour taste.

Deglaze the pan with 1/4 cup dry white wine, scraping up browned bits. Let the wine reduce by half, about 1–2 minutes.

Add 1/2 cup chicken or seafood stock and 1 cup heavy cream, stirring to combine. Bring to a gentle simmer and cook 2–3 minutes to slightly thicken.

Reduce heat to low and whisk in 1 cup freshly grated asiago cheese a handful at a time until melted and sauce is smooth. Add 1 tsp lemon zest, 1 tbsp lemon juice, 1/2 tsp salt, 1/4 tsp black pepper and 1/4 tsp red pepper flakes (optional). Taste and adjust seasoning.

Add the blanched asparagus to the sauce and stir to warm through.

Add the seared shrimp, scallops and salmon pieces into the sauce, gently folding to coat and heat for 1 minute. Be careful not to overcook seafood.

Add the drained fettuccine to the skillet with the sauce. Toss to combine, adding reserved pasta water 2–3 tbsp at a time as needed to reach a silky consistency that coats the pasta (use up to 1/2 cup).

If the sauce becomes too thick, thin with additional stock or reserved pasta water. Stir in 1 tsp olive oil for shine.

Divide the fettuccine among 4 warmed plates. Sprinkle each portion with chopped parsley and 2 tbsp extra grated asiago total (about 1/2 tbsp per serving). Serve immediately with lemon wedges if desired.