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Frutti Di Mare Mussels & Shrimp Fettuccine

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Frutti di Mare Mussels and Shrimp Fettuccine
2011-06-28 Main Dish
4.9 40

Frutti di mare means the "fruits of the sea. The perfect title for mussels and shrimp in a light wine sauce with lemon-chive pasta.

  • Servings: 4


Mussels & Shrimp:
1 lb Mussels, washed well and drained
1 lb Large Peeled & Deveined Shrimp With Tails On
For Each of Two Skillets:
3 Tbsp Butter
Several Drizzles Extra Virgin Olive Oil
1 Shallot, diced
2 Garlic Cloves, diced
¾ cup White Wine
3 Medium Fresh Tomatoes, diced
¾ cup Chicken Broth
½ cup Fresh Chopped Herbs; Thyme, basil, tarragon or italian parsley
Kosher Salt & Pepper, to taste
Red Chili Peppers, to taste
1 pkg Lemon-chive Fettuccine
Grated Asiago Cheese, to taste


In first skillet, over medium heat, add butter and olive oil. Add shrimp and cook, tossing and turning shrimp, for 3-4 minutes until they turn pink. Turn up heat to medium high, add 3/4 cup white wine, stir and cook another 2-3 minutes. Turn off heat and set aside. In second skillet, over medium heat melt butter and add olive oil. Add shallots and garlic, then saute until translucent. Add mussels and wine, turn up heat and bring to a simmering boil, then cover for a few minutes until mussels open. Add remaining ingredients; tomatoes, herbs, salt, pepper and chili pepper flakes. Add shrimp to mussel mixture. Toss to blend everything, then cover and set aside for serving.

Prepare paste according to package directions. Top with freshly grated Asiago cheese.

Helpful Tips:

Summertime means seafood. One thing I absolutely love about living on the inlet and summertime is the great seafood that we can get at our local markets. I found the lemon chive pasta at my grocery store or you can order from this web site: