Fettuccine with Shrimp, Scallops and Mussels Recipe

Name: Fettuccine with Shrimp, Scallops and Mussels
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3 1/2 tablespoons butter; 1 1/2 cups fresh white breadcrumbs; 3 tablespoons plus 1 cup chopped fresh basil; 4 teaspoons chopped fresh thyme; 1 pound mussels, scrubbed, debearded; 1 cup water; 3 tablespoons extra-virgin olive oil; 1 zucchini, halved lengthwise, slice crosswise; 1 yellow summer squash, halved lengthwise, sliced crosswise; 1 red bell pepper, cut into matchstick-size strips; 4 garlic cloves, minced; 8 ounces uncooked large shrimp, peeled, deveined; 8 ounces sea scallops; 1 pound fettuccine

Servings: persons

3 1/2 tablespoons butter
1 1/2 cups fresh white breadcrumbs
3 tablespoons plus 1 cup chopped fresh basil
4 teaspoons chopped fresh thyme
1 pound mussels, scrubbed, debearded
1 cup water
3 tablespoons extra-virgin olive oil
1 zucchini, halved lengthwise, slice crosswise
1 yellow summer squash, halved lengthwise, sliced crosswise
1 red bell pepper, cut into matchstick-size strips
4 garlic cloves, minced
8 ounces uncooked large shrimp, peeled, deveined
8 ounces sea scallops
1 pound fettuccine

1
Melt 1 1/2 tablespoons butter in large nonstick skillet over medium-high heat.
2
Add breadcrumbs; saute until golden, about 5 minutes.
3
Mix in 3 tablespoons basil and thyme.
4
Remove from heat.
5
Combine mussels and 1 cup water in large pot.
6
Cover; boil until mussels open, about 7 minutes (discard any mussels that do not open).
7
Using tongs, transfer mussels to bowl.
8
Tent with foil.
9
Strain cooking liquid into small bowl.
10
Heat 1 tablespoon oil in large nonstick skillet over medium-high heat.
11
Add vegetables and saute until crisp-tender, about 5 minutes.
12
Transfer to bowl.
13
Melt 2 tablespoons butter with 2 tablespoons oil in same skillet.
14
Add garlic; saute 30 seconds.
15
Add shrimp, scallops and 1/2 cup basil and saute 3 minutes.
16
Add mussel cooking liquid; simmer until shellfish are cook through, about 3 minutes.
17
Add vegetables; stir to heat through.
18
Meanwhile, cook pasta in large pot of boiling salted water until just tender but still firm to bite.
19
Drain.
20
Pour vegetables and shellfish over pasta; toss to coat.
21
Season with salt and pepper.
22
Sprinkle with 1/2 cup basil.
23
Top with mussels and breadcrumbs.

545

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 3 1/2 tablespoons butter, 1 1/2 cups fresh white breadcrumbs, 3 tablespoons plus 1 cup chopped fresh basil, 4 teaspoons chopped fresh thyme, and more.

Yes, Fettuccine with Shrimp, Scallops and Mussels falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Fettuccine with Shrimp, Scallops and Mussels

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions