Seafood Scampi with Fettuccine

  • 2 T. butter
  • 2 T. olive oil
  • 4 garlic cloves, minced
  • ½ lb. shrimp, peeled
  • ½ lb. tilapia fillets
  • Ground black pepper and salt, to taste
  • ½ tsp. red chili flakes
  • 8 oz. fettuccine
  • 3 c. chicken stock
  • 2 T. lemon juice
  • ½ c. heavy cream
  • 2 T. chopped fresh parsley

Melt the butter in a large, nonstick pan and add the olive oil to the melted butter; add the garlic cloves and sauté over medium heat until fragrant.

Add the shrimp and tilapia fillets to the butter, olive oil, and garlic and cook until fully cooked, turning once. When the seafood is nearly done, add the ground pepper, salt, and chili flakes; stir to season the butter-oil mixture and the seafood. Remove the cooked seafood to a plate and keep warm.

Boil the pasta according to the package instructions until al dente. While the pasta cooks, add the chicken stock and lemon juice to the butter-oil mixture in the hot pan and bring to a simmer over medium-high heat; simmer for 5 minutes. Add the hot pasta to the pan and stir lightly. Add the heavy cream, stir well, and remove the pan from the heat.

Return the seafood to the pan and sprinkle the entire pan with the fresh parsley. Serve hot.

  • Yields: 4 servings
  • Preparation Time: 30 minutes

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