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Seafood in Spicy Tomato Cream Sauce

Total Time

Prep: 20 min. Cook: 30 min.


8 servings

My fettuccine specialty combines my love of seafood and Italian cuisine. It may look and taste upscale, but it's easy to prepare. —George Taylor, Springfield, Illinois


  • 1 package (16 ounces) fettuccine
  • 3 tablespoons butter
  • 2 cups sliced fresh mushrooms
  • 2 tablespoons minced fresh basil or 1-1/2 teaspoons dried basil
  • 1 teaspoon dried oregano
  • 1/2 teaspoon dried thyme
  • 1/4 to 1/2 teaspoon cayenne pepper
  • 6 garlic cloves, minced
  • 1 can (14-1/2 ounces) Italian diced tomatoes, undrained
  • 1 can (10 ounces) diced tomatoes and green chiles, undrained
  • 3 cups heavy whipping cream
  • 2 tablespoons shredded Romano cheese
  • 2 tablespoons tomato paste
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • 3/4 pound uncooked shrimp (26-30 per pound), peeled and deveined
  • 3/4 pound bay scallops
  • 3/4 pound fresh or frozen clam meat, thawed
  • Additional Romano cheese and fresh basil, optional


  1. Cook fettuccine according to package directions; drain.
  2. Meanwhile, in a 6-qt. stockpot, heat butter over medium heat. Add mushrooms, basil, oregano, thyme and cayenne; cook and stir 1-2 minutes or until mushrooms are tender. Add garlic; cook 1 minute longer. Add both cans diced tomatoes; bring to a boil. Reduce heat; simmer, uncovered, 6-8 minutes or until liquid is almost evaporated, stirring occasionally.
  3. Add cream; bring to a boil. Reduce heat; simmer, uncovered, 10-15 minutes or until thickened. Stir in cheese, tomato paste, salt and pepper until cheese is melted. Add shrimp; cook 2 minutes. Add scallops and clam meat; cook 3 minutes longer or until shrimp turn pink. Add fettuccine; toss to coat. If desired, sprinkle with additional cheese and basil.
<B>Editor's Note:</B> Two cans (6-1/2 ounces each) chopped clams, drained, may be substituted for fresh clam meat; stir into sauce while cooking scallops.

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