Fettuccine Della Nonna Recipe
Jumbo wild gulf shrimp, scallops, calamari sauteed in Valpolicella wine with butter, fresh garlic & vodka, red & cream sauces, served over fettuccine
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Ingredients
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Seafood
Pasta
Sauce
Garnish
Method
Seafood Preparation
- 1
Prepare the Seafood
Rinse the shrimp, scallops, and calamari under cold water. Pat dry with paper towels and set aside.
Pasta Preparation
- 2
Cook Fettuccine
In a large pot of salted boiling water, cook the fettuccine according to package instructions until al dente. Drain and set aside, reserving some pasta water.
Sauce Preparation
- 3
Make the Sauce
In a large skillet, melt the butter over medium heat. Add the minced garlic and sauté until fragrant, about 1 minute.
- 4
- 5
Deglaze with Wine
Pour in the Valpolicella wine and vodka. Bring to a simmer, allowing the alcohol to cook off for about 2-3 minutes.
- 6
Add Sauces
Stir in the red sauce and cream sauce. Season with salt and black pepper to taste. Let simmer for an additional 5 minutes.
Combine and Serve
- 7
Combine Pasta and Sauce
Add the cooked fettuccine to the sauce, tossing to coat the pasta evenly. If the sauce is too thick, add a little reserved pasta water to reach desired consistency.
- 8
Garnish and Serve
Serve the Fettuccine Della Nonna in bowls, garnished with chopped parsley and grated Parmesan cheese.
