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Seafood fettuccine with lemon and capers is a delightful dish that combines the richness of seafood with the bright, tangy flavors of lemon and the briny punch of capers. This dish is perfect for those who enjoy a light yet flavorful meal that highlights fresh ingredients.
Ingredients for Seafood Fettuccine
- 12 ounces of fettuccine pasta
- 1 pound of mixed seafood (shrimp, scallops, calamari)
- 2 tablespoons olive oil
- 3 cloves garlic, minced
- 1 lemon, zested and juiced
- 2 tablespoons capers, drained
- 1/4 cup chopped fresh parsley
- Salt and freshly ground black pepper to taste
Cooking Instructions
Begin by cooking the fettuccine in a large pot of salted boiling water until al dente. Drain and set aside. In a large skillet, heat the olive oil over medium heat. Add the minced garlic and cook until fragrant, about 1 minute.
Add the mixed seafood to the skillet. Cook until the seafood is just opaque and cooked through, about 3-4 minutes. Squeeze in the lemon juice and add the lemon zest, stirring to combine.
Stir in the capers and cooked fettuccine. Toss everything together to coat the pasta evenly. Season with salt and pepper to taste. Remove from heat and sprinkle with chopped parsley.
Serving Suggestions and Pairings
This seafood fettuccine pairs beautifully with a crisp white wine such as Sauvignon Blanc or Pinot Grigio. For a non-alcoholic option, serve with sparkling water infused with lemon slices. A side of mixed greens or a light tomato salad complements the dish perfectly.
Tips for Success
- Use fresh seafood for the best flavor and texture.
- Adjust the amount of lemon and capers according to your taste preference.
- Be careful not to overcook the seafood to keep it tender.
- Reserve some pasta water to loosen the sauce if needed.