Fettuccine with Seafood in Cream Sauce
Pasta and Pizza | Italian cuisine
⏳ Time
30 minutes
🥕 Ingredients
12
🍽️ Servings
6
Description
Helpful tips: 1. It's best to constantly taste the sauce. The first time its flavor may seem strange, but then you won't be able to get enough of it. 2. It's best to let the finished dish sit for an hour to an hour and a half before tasting, so the sauce can soak in. 3. If the sauce seems too spicy or salty, add a little cream.
Ingredients
- Frozen White Mushrooms - 10.6 oz
- Peeled Cooked Shrimp - 10.6 oz
- Frozen squid rings - 8.8 oz
- Fettuccine Pasta - 17.6 oz
- Skin-On Chicken Breasts - 1 piece
- Spanish onions - 1 head
- Cream 22% - 8 fl oz
- Soy Sauce - 3 tablespoons
- Concentrated Lemon Juice - 1 tablespoon
- Ground Black Pepper - to taste
- Octopus - 5.3 oz
- Seafood cocktail - to taste
Step by Step guide
Step 1
Thaw the seafood using boiling water in a large pot (pour boiling water over and drain until the seafood is thawed).
Step 2
Cut the chicken breast into small pieces (4–5 cm long).
Step 3
It's best to cook in a wok, but a regular saucepan will work too. Pour in a little olive oil and fry the chicken for 15–20 minutes.
Step 4
Boil water for the fettuccine. Add salt to taste and a little olive oil (the pasta cooking process is standard: boil in a 3-liter pot over medium heat).
Step 5
Finely chop the onion and add it to the chicken 5 minutes before it’s done, keeping the heat high.
Step 6
Drain the water from the seafood and add it to the chicken. Lower the heat slightly and let it cook for 5–7 minutes.
Step 7
Pour everything with lemon juice in moderation, add spices and pepper, and pour in the cream (if you want more sauce, add more cream).
Step 8
Mix thoroughly and add the soy sauce for extra flavor. Let it sit for 2–3 minutes.
Step 9
Add the cooked fettuccine to the wok and mix well with the sauce. Let it simmer for another 5 minutes.
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