• Prep Time:
  • Cooking Time:
  • Serves: 4 Servings

Fettuccine with Shrimp, Scallops, and Mussels

  • Recipe Submitted by on

Category: Pasta, Shellfish

 Ingredients List

  • 3 tb Butter
  • 1 c Fresh bread crumbs
  • 3 tb Chopped fresh basil
  • 1 c Chopped fresh basil
  • 4 ts Chopped fresh thyme
  • 1 lb Mussels; scrub/debeard
  • 1 c Water
  • 3 tb Olive oil
  • 1 Zucchini; halved & sliced
  • 1 Summer squash; halved &
  • -sliced
  • 1 Red bell pepper; into
  • -matchsticks
  • 4 Garlic cloves; minced
  • 8 oz Large shrimp; peeled,
  • -deveined
  • 8 oz Sea scallops
  • 1 lb Fettuccine


Melt 1 tablespoon butter in large nonstick skillet over medium-high heat.
Add breadcrumbs; sauté until golden, about 5 minutes. Mix in 3 tablespoons
basil and thyme. Remove from heat.

Combine mussels and 1 cup water in large pot. Cover: boil until mussels
open, about 7 minutes (discard any mussels that do not open). Using tongs,
transfer mussels to bowl. Tent with foil. Strain cooking liquid into small

Heat 1 tablespoon oil in large non-stick skillet over medium-high heat. Add
vegetables and sauté until crisp-tender, about 5 minutes. Transfer to bowl.
Melt 2 tablespoons butter with 2 tablespoons oil in same skillet. Add
garlic: sauté 30 seconds. Add shrimp, scallops and 1/2 cup basil and sauté
3 minutes. Add mussel cooking liquid; simmer until shellfish are cooked
through, about 3 minutes. Add vegetables; stir to heat through.

Meanwhile, cook pasta in large pot of boiling salted water until just
tender but still firm, to bite. Drain. Pour vegetables and shellfish over
pasta; toss to coat. Season with salt and pepper. Sprinkle with 1/2 cup
basil. Top with mussels and breadcrumbs.

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