Squid Ink Fettuccine with Shrimp and Scallops


  • 1 package Squid Ink Fettuccine
  • 1/4 cup Olive Oil
  • 1 lb. Shrimp, uncooked, shells removed and de-veined
  • 1 dozen Scallops
  • 3 cloves Garlic, pressed or minced
  • 1/2 tsp. Red Pepper Flakes
  • 3/4 cup dry White Wine
  • 1 cup Tomatoes, diced
  • 1/2 cup fresh Parsley, chopped
  • 1/4 cup Lemon Juice
  • 1 tbsp. Unsalted Butter
  • Salt and Pepper to taste


  1. Bring a large pot of salted water to a boil.
  2. Heat Olive Oil in heavy skillet over medium high heat until lightly smoking.
  3. Add Shrimp and sauté until opaque, about 1 minute on each side. Remove from skillet and set aside.
  4. Reheat Oil and cook Scallops until opaque and lightly browned, 2 minutes each side. Reserve Scallops with Shrimp.
  5. Add Garlic to skillet. Cook, stirring often, until golden, about 2 minutes.
  6. Add the Red Pepper Flakes, Black Pepper, Salt, Wine, Tomatoes, and Parsley, and cook over high heat until reduced by half, 8 to 10 minutes.
  7. While liquid is reducing, cook Squid Ink Fettuccine al dente, 6-8 minutes.
  8. Add Lemon Juice and Butter and return seafood to skillet, mixing well. Keep warm.
  9. Add pasta to skillet along with the seafood. Toss well, and serve immediately.