Seafood Fettuccini Recipe

Boil pasta

Bring a large pot of water to a rolling boil. Add 1 tablespoon salt. Add 12 oz fettuccine and cook until al dente according to package directions (usually 8–12 minutes for dried). Reserve 1 cup pasta cooking water before draining, then drain pasta and set aside, tossing lightly with a teaspoon of olive oil to prevent sticking.

Season the shrimp, scallops, and calamari lightly with 1 tsp salt and 1/2 tsp black pepper. Heat a large sauté pan or skillet over medium-high heat and add 2 tablespoons extra-virgin olive oil. When oil shimmers, add scallops spaced apart and sear 1.5–2 minutes per side until golden; remove to a plate. Add shrimp and sear 1–1.5 minutes per side until opaque; remove. Quickly sauté calamari 30–60 seconds just until it firms (do not overcook), then remove. Keep seafood warm. This step gives the seafood a nice sear and prevents overcooking when combined with sauce.

In the same pan, reduce heat to medium and add 2 tablespoons extra-virgin olive oil. Add 1/2 cup finely diced onion and sauté 3–4 minutes until soft and translucent. Add 3 cloves minced garlic and 1/4 tsp crushed red pepper; cook 30–45 seconds until fragrant.

Pour in 1/4 cup dry white wine (if using) to deglaze the pan, scraping up brown bits; simmer 1–2 minutes until slightly reduced. Add 2 cups halved cherry tomatoes and 1 cup tomato passata or crushed tomatoes. Stir to combine and bring to a gentle simmer.

Simmer sauce, uncovered, 6–8 minutes to concentrate flavors. If sauce becomes too thick, add up to 1/4–1/2 cup reserved pasta water to reach a slightly saucy consistency.

Stir in 1/2 cup halved olives, 1/2 cup quartered marinated artichoke hearts, 1/4 cup chopped fresh basil, 2 tablespoons chopped parsley, 1 tsp lemon zest, and 1 tablespoon lemon juice. Season with 1/2 tsp salt and 1/4 tsp black pepper. Simmer 1–2 more minutes to meld flavors.

Return the drained fettuccine to the pot or a large sauté pan over low heat. Add the tomato and herb sauce and toss to coat. If the pasta looks dry, add reserved pasta water a few tablespoons at a time until the sauce clings to the noodles (use up to the reserved 1 cup as needed).

Gently fold the seared scallops, shrimp, and calamari into the pasta and sauce so the seafood warms through (about 1–2 minutes). Add 1 tablespoon butter and 1 teaspoon extra-virgin olive oil and toss to create a glossy finish.

Taste and adjust seasoning with additional salt, pepper, or lemon juice as desired. If using, sprinkle 1/4 cup grated Parmesan and toss once more just to combine.

Plate the fettuccine, dividing into 3–4 portions. Garnish each portion with extra chopped parsley and a few basil leaves. Serve immediately with lemon wedges on the side.