seafood fettuccine in a bowl.
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raw shellfish in marinara sauce in a skillet.
seafood fettuccine.
seafood fettuccine.
seafood fettuccine in a bowl.

New Year’s Seafood Fettuccine

My New Year's Seafood Fettuccine is packed with decadent shellfish and smothered in a spicy marinara sauce. It is the perfect way to kick off the New Year
5 from 1 vote
Prep Time 5 minutes
Cook Time 5 minutes
Total Time 10 minutes
Course Dinner
Cuisine Italian
Servings 3 Served
Calories 39 kcal

Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.


  • 6 Oz. Dry fettuccine
  • ½ Lb. Large Shrimp, deveined and shelled
  • ½ Lb. Sea Scallops, muscle removed
  • 2 4-6 Oz. Lobster tails, cut in half
  • 2 Cups Marinara Sauce
  • Olive oil
  • Kosher salt
  • Freshly ground black pepper
  • Fresh basil, chopped or torn
  • Shaved or grated Parmesan Cheese (optional)


  • Make the sauce as instructed in the marinara sauce recipe. You can make this up to a week ahead of time and keep in the refrigerator.  For this recipe, you’ll need 2 cups.  Add room temperature sauce to a large skillet.  Do NOT heat your sauce before making the dish.  If you are making the sauce on the day you are making this recipe, let it cool completely.
  • Prep your seafood.  Cut your lobster tails in half using kitchen shears and/or a very sharp chef’s knife.  Remove the abductor muscle from the scallops.  Dry the lobster tails, shrimp and scallops with paper towel and liberally season with salt and pepper.
  • Meanwhile, bring a large pot of water to a boil. Make sure it is heavily seasoned with salt.  It should taste like the sea.  (I love when chefs say that, it makes it perfectly clear that this should be salty).  It is the only chance for the pasta to get seasoned.
  • Place your prepped seafood on top of the sauce in the skillet.  Press down gently so one side in completely immersed in the sauce.  Top with the torn or chopped fresh basil.  Turn the heat to medium-low and bring the sauce to a low simmer.  You’ll see little bubbles in the sauce.  Let the sauce heat through and cook the first side of the seafood.  After the sauce has been simmering for two minutes, gently flip over each piece of shellfish and gently push down into the sauce.  The heat of the sauce is gently cooking the seafood.
  • Add your fettuccine to the boiling water at the same time as you start to heat the sauce and fish. Cook as the package directs minus one minute. You’ll finish the pasta in the sauce.
  • You will cook the shell fish for another 3 -4 minutes on the second side until the shrimp are pink and slightly curled, the scallops are opaque and the lobster meat is cooked through. The lobster shells will curl slightly. Don’t over cook.
  • Drain the cooked fettuccine and add to the skillet with the sauce and seafood. Toss to combine everything and make sure the pasta is coated in the sauce. Sprinkle with cheese if using and toss in more fresh, chopped basil.
  • Serve in pasta bowls with the shellfish arranged on top. Serve with more cheese if using.


Calories: 39kcalCarbohydrates: 9gProtein: 2gFat: 0.5gSaturated Fat: 0.1gPolyunsaturated Fat: 0.2gMonounsaturated Fat: 0.1gSodium: 774mgPotassium: 485mgFiber: 2gSugar: 6gVitamin A: 707IUVitamin C: 11mgCalcium: 23mgIron: 2mg
Keyword dinner, pasta
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