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Seafood in Spicy Tomato Cream Sauce

My fettuccine specialty combines my love of seafood and Italian cuisine. It may look and taste upscale, but it's easy to prepare. —George Taylor, Springfield, Illinois
  • Total Time
    Prep: 20 min. Cook: 30 min.
  • Makes
    8 servings


  • 1 package (16 ounces) fettuccine
  • 3 tablespoons butter
  • 2 cups sliced fresh mushrooms
  • 2 tablespoons minced fresh basil or 1-1/2 teaspoons dried basil
  • 1 teaspoon dried oregano
  • 1/2 teaspoon dried thyme
  • 1/4 to 1/2 teaspoon cayenne pepper
  • 6 garlic cloves, minced
  • 1 can (14-1/2 ounces) Italian diced tomatoes, undrained
  • 1 can (10 ounces) diced tomatoes and green chilies, undrained
  • 3 cups heavy whipping cream
  • 2 tablespoons shredded Romano cheese
  • 2 tablespoons tomato paste
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • 3/4 pound uncooked shrimp (26-30 per pound), peeled and deveined
  • 3/4 pound bay scallops
  • 3/4 pound fresh or frozen clam meat, thawed
  • Additional Romano cheese and fresh basil, optional


  • Cook fettuccine according to package directions; drain.
  • Meanwhile, in a 6-qt. stockpot, heat butter over medium heat. Add mushrooms, basil, oregano, thyme and cayenne; cook and stir 1-2 minutes or until mushrooms are tender. Add garlic; cook 1 minute longer. Add both cans diced tomatoes; bring to a boil. Reduce heat; simmer, uncovered, 6-8 minutes or until liquid is almost evaporated, stirring occasionally.
  • Add cream; bring to a boil. Reduce heat; simmer, uncovered, 10-15 minutes or until thickened. Stir in cheese, tomato paste, salt and pepper until cheese is melted. Add shrimp; cook 2 minutes. Add scallops and clam meat; cook 3 minutes longer or until shrimp turn pink. Add fettuccine; toss to coat. If desired, sprinkle with additional cheese and basil.
Editor's Note: Two cans (6-1/2 ounces each) chopped clams, drained, may be substituted for fresh clam meat; stir into sauce while cooking scallops.

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