Seafood Pasta with Creamy Tomato Sauce
Seafood Pasta with Creamy Tomato Sauce
Ingredients
For the Fresh Pasta Dough
- 2 cups all-purpose flour, plus more for dusting
- 3 large eggs
- 1/2 teaspoon salt
For the Seafood
- 1 pound large shrimp, cleaned, peeled, and deveined
- 1 lobster tail, about 6-8 ounces
- 12 large sea scallops, muscles removed, patted dry
- 3 tablespoons olive oil, divided
- 2 tablespoons unsalted butter, divided
- 1/2 teaspoon garlic powder
- 1/4 teaspoon chili powder
- 1/2 teaspoon Old Bay seasoning
- 1 teaspoon salt, divided, plus more as needed
- 1/2 teaspoon black pepper, divided, plus more as needed
For the Creamy Tomato Sauce
- 2 shallots, minced
- 2 tablespoons tomato paste
- 1/4 cup cognac, (such as Hennessy)
- 1 teaspoon Italian seasoning
- 1 1/2 cups heavy cream
- 1/2 cup Parmesan cheese, freshly grated, plus more for garnish
- 1/2 lemon, juiced
- 2 tablespoons fresh parsley, chopped, for garnish
Instructions
- 1
On a clean wooden board or work surface, pour 2 cups of all-purpose flour and create a well in the center. Crack 3 large eggs into the well and add 1/2 teaspoon of salt. Using a fork, gently whisk the eggs, gradually incorporating the surrounding flour until a shaggy dough forms. Knead the dough by hand for 8-10 minutes until smooth and elastic. Wrap the dough tightly in plastic wrap and set aside to rest for at least 30 minutes.
⏱️ 15 min
- 2
While the pasta rests, prepare the shrimp. In a bowl, combine the cleaned shrimp with 1/2 teaspoon salt, 1/4 teaspoon pepper, 1/2 teaspoon garlic powder, and 1/4 teaspoon chili powder. Drizzle with 1 tablespoon of olive oil and mix well to coat. Heat a large skillet over medium-high heat. Add the seasoned shrimp and pan-fry for 1-2 minutes per side, until pink and cooked through. Remove the cooked shrimp from the pan and set aside on a plate.
⏱️ 10 min
- 3
Prepare the lobster. Carefully remove the raw lobster meat from its shell and dice it into 1/2-inch chunks. In the same skillet, melt 1 tablespoon of unsalted butter over medium heat. Add the diced lobster, 1/4 teaspoon salt, 1/8 teaspoon pepper, and 1/2 teaspoon Old Bay seasoning. Cook for 2-3 minutes, stirring occasionally, until the lobster is opaque and lightly browned. Remove the cooked lobster from the pan and set aside in a bowl.
⏱️ 8 min
- 4
Prepare the scallops. Pat the scallops thoroughly dry with paper towels. Season with 1/4 teaspoon salt and 1/8 teaspoon pepper. Increase the heat of the skillet to high. Add 1 tablespoon of olive oil. Once the oil is shimmering, add the scallops in a single layer, ensuring not to overcrowd the pan. Sear for 1 1/2 to 2 minutes per side, until a beautiful golden-brown crust forms. Remove the seared scallops and place them on a wire rack to rest.
⏱️ 7 min
- 5
Roll and cut the pasta. Lightly flour your work surface and a baking sheet. Using a pasta machine, feed the rested dough through, starting at the widest setting and progressively thinning it out, one setting at a time, until desired thickness (usually setting 5 or 6 for fettuccine). Pass the pasta sheets through the fettuccine cutter attachment. Form the fresh fettuccine strands into small nests and place them on the lightly floured baking sheet.
⏱️ 15 min
- 6
Prepare the sauce. In the same skillet (do not clean it, as the residual flavors are desirable), add 1 tablespoon of olive oil and 1 tablespoon of unsalted butter over medium heat. Sauté the minced shallots for 2-3 minutes until softened and fragrant. Add 2 tablespoons of tomato paste and cook, stirring frequently, for 2-3 minutes until it deepens in color. Deglaze the pan with 1/4 cup of cognac, scraping up any browned bits from the bottom. Allow the alcohol to cook off for about 1 minute.
⏱️ 10 min
- 7
Stir in 1 teaspoon of Italian seasoning and 1 1/2 cups of heavy cream. Bring the sauce to a gentle simmer and cook for 5-7 minutes, stirring occasionally, until it slightly thickens. Reduce the heat to low. Grate 1/2 cup of fresh Parmesan cheese directly into the sauce and stir until melted and incorporated. Squeeze in the juice from 1/2 a lemon and stir to combine. Taste and adjust seasoning with salt and pepper as needed.
⏱️ 10 min
- 8
Bring a large pot of salted water to a rolling boil. Add the fresh fettuccine and cook for 2-3 minutes, or until al dente. Fresh pasta cooks very quickly, so do not overcook. Drain the cooked pasta.
⏱️ 5 min
- 9
Add the cooked shrimp, lobster, and scallops to the prepared sauce and gently stir to combine. Transfer the drained fettuccine directly into the skillet with the sauce and seafood. Toss everything together, ensuring the pasta is fully coated and the seafood is evenly distributed. You can use tongs or perform a 'chef's flip' if comfortable.
⏱️ 5 min
- 10
Serve immediately in individual bowls. Garnish with additional grated Parmesan cheese and chopped fresh parsley. Enjoy your delectable seafood pasta!
⏱️ 2 min
Kitchen Tools
Nutrition Facts (per serving)
Seafood Pasta with Creamy Tomato Sauce
For the Fresh Pasta Dough
- 2 cups all-purpose flour, plus more for dusting
- 3 large eggs
- 1/2 teaspoon salt
For the Seafood
- 1 pound large shrimp, cleaned, peeled, and deveined
- 1 lobster tail, about 6-8 ounces
- 12 large sea scallops, muscles removed, patted dry
- 3 tablespoons olive oil, divided
- 2 tablespoons unsalted butter, divided
- 1/2 teaspoon garlic powder
- 1/4 teaspoon chili powder
- 1/2 teaspoon Old Bay seasoning
- 1 teaspoon salt, divided, plus more as needed
- 1/2 teaspoon black pepper, divided, plus more as needed
For the Creamy Tomato Sauce
- 2 shallots, minced
- 2 tablespoons tomato paste
- 1/4 cup cognac, (such as Hennessy)
- 1 teaspoon Italian seasoning
- 1 1/2 cups heavy cream
- 1/2 cup Parmesan cheese, freshly grated, plus more for garnish
- 1/2 lemon, juiced
- 2 tablespoons fresh parsley, chopped, for garnish
Instructions
- 1
On a clean wooden board or work surface, pour 2 cups of all-purpose flour and create a well in the center. Crack 3 large eggs into the well and add 1/2 teaspoon of salt. Using a fork, gently whisk the eggs, gradually incorporating the surrounding flour until a shaggy dough forms. Knead the dough by hand for 8-10 minutes until smooth and elastic. Wrap the dough tightly in plastic wrap and set aside to rest for at least 30 minutes.
⏱️ 15 min - 2
While the pasta rests, prepare the shrimp. In a bowl, combine the cleaned shrimp with 1/2 teaspoon salt, 1/4 teaspoon pepper, 1/2 teaspoon garlic powder, and 1/4 teaspoon chili powder. Drizzle with 1 tablespoon of olive oil and mix well to coat. Heat a large skillet over medium-high heat. Add the seasoned shrimp and pan-fry for 1-2 minutes per side, until pink and cooked through. Remove the cooked shrimp from the pan and set aside on a plate.
⏱️ 10 min - 3
Prepare the lobster. Carefully remove the raw lobster meat from its shell and dice it into 1/2-inch chunks. In the same skillet, melt 1 tablespoon of unsalted butter over medium heat. Add the diced lobster, 1/4 teaspoon salt, 1/8 teaspoon pepper, and 1/2 teaspoon Old Bay seasoning. Cook for 2-3 minutes, stirring occasionally, until the lobster is opaque and lightly browned. Remove the cooked lobster from the pan and set aside in a bowl.
⏱️ 8 min - 4
Prepare the scallops. Pat the scallops thoroughly dry with paper towels. Season with 1/4 teaspoon salt and 1/8 teaspoon pepper. Increase the heat of the skillet to high. Add 1 tablespoon of olive oil. Once the oil is shimmering, add the scallops in a single layer, ensuring not to overcrowd the pan. Sear for 1 1/2 to 2 minutes per side, until a beautiful golden-brown crust forms. Remove the seared scallops and place them on a wire rack to rest.
⏱️ 7 min - 5
Roll and cut the pasta. Lightly flour your work surface and a baking sheet. Using a pasta machine, feed the rested dough through, starting at the widest setting and progressively thinning it out, one setting at a time, until desired thickness (usually setting 5 or 6 for fettuccine). Pass the pasta sheets through the fettuccine cutter attachment. Form the fresh fettuccine strands into small nests and place them on the lightly floured baking sheet.
⏱️ 15 min - 6
Prepare the sauce. In the same skillet (do not clean it, as the residual flavors are desirable), add 1 tablespoon of olive oil and 1 tablespoon of unsalted butter over medium heat. Sauté the minced shallots for 2-3 minutes until softened and fragrant. Add 2 tablespoons of tomato paste and cook, stirring frequently, for 2-3 minutes until it deepens in color. Deglaze the pan with 1/4 cup of cognac, scraping up any browned bits from the bottom. Allow the alcohol to cook off for about 1 minute.
⏱️ 10 min - 7
Stir in 1 teaspoon of Italian seasoning and 1 1/2 cups of heavy cream. Bring the sauce to a gentle simmer and cook for 5-7 minutes, stirring occasionally, until it slightly thickens. Reduce the heat to low. Grate 1/2 cup of fresh Parmesan cheese directly into the sauce and stir until melted and incorporated. Squeeze in the juice from 1/2 a lemon and stir to combine. Taste and adjust seasoning with salt and pepper as needed.
⏱️ 10 min - 8
Bring a large pot of salted water to a rolling boil. Add the fresh fettuccine and cook for 2-3 minutes, or until al dente. Fresh pasta cooks very quickly, so do not overcook. Drain the cooked pasta.
⏱️ 5 min - 9
Add the cooked shrimp, lobster, and scallops to the prepared sauce and gently stir to combine. Transfer the drained fettuccine directly into the skillet with the sauce and seafood. Toss everything together, ensuring the pasta is fully coated and the seafood is evenly distributed. You can use tongs or perform a 'chef's flip' if comfortable.
⏱️ 5 min - 10
Serve immediately in individual bowls. Garnish with additional grated Parmesan cheese and chopped fresh parsley. Enjoy your delectable seafood pasta!
⏱️ 2 min