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Seafood Fettucini

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(Recipe ID: 376)

Serves 4 to 6

Preparation time: 20 minutes; Cook time: 25 minutes

Source: Chef Joseph Lowery

The melted goat cheese in the sauce gives this dish a wonderful flavor and velvety mouth feel. (Forget the low fat- low cal. with this one)


Items indicated with an astrisk (*) available for purchase in the Avanti Savoia store. See below to add these items to your cart.

  • 1 pound Mixed seafood (fish, shrimp, scallops)
  • 1/4 cup Butter
  • 2 tablespoons Flour
  • 1/4 cup Dry white wine
  • 1 pint Whipping cream
  • 4 ounces Chevre or goat cheese, crumbled
  • 1/4 cup Grated parmesan cheese
  • The zest from 1 lemon
  • 1/2 teaspoon Ground nutmeg *
  • Salt and pepper to taste *
  • 1 pound Fettucini *

    Garofalo - suggested

  • 2 tablespoons Butter
  • 2 tablespoons Finely chopped parsley


  1. Place 4 or 5 quarts of water, 1 tablespoon olive oil and 1 teaspoon salt in a large stock pot and bring to a boil.
  2. While water is coming to a boil, melt butter in a large skillet or saute pan and quickly cook seafood pieces.
  3. When lightly done, remove seafood from pan and set aside.
  4. Stir flour into the drippings in the pan and return to the burner.
  5. Stir mixture over medium heat 2 or 3 minutes.
  6. Add wine and cream, and cook, stirring until sauce begins to thicken.
  7. Stir in goat cheese and parmesan, lemon zest, nutmeg, salt and pepper.
  8. Cook until cheese melts and add seafood.
  9. Remove from heat.
  10. Cook pasta in boiling water about 10 minutes or until al dente, but tender.
  11. Drain pasta and toss with the 2 tablespoons butter.
  12. Quickly bring sauce to simmer and place a portion of pasta on serving plates.
  13. Top the fettucini with sauce and sprinkle each serving with a little chopped parsley and additional parmesan cheese if desired.

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