Scampi Fettuccine

Scampi Fettuccine

"Fettuccine" are flat and narrow strips of durum wheat and eggs, wound into nests when raw. They owe their name to their ribbon-like shape, "fettuccia" being the Italian for ribbon.

2 servings
Preparation 10 min
Cooking 10 min

390 calories per serving 


8 scampi   240 g
160 g fettuccine    
1 zucchini, cut into thin rounds   130 g
1 tbsp olive oil   15 mL
1 shallots, finely chopped   40 g
1/3 cup pasta cooking water   85 mL
1 tbsp Parsley and Garlic Base (Recipe)   15 mL
1 pinch salt [optional]   0.1 g
  ground pepper to taste    

Before you start

Keep the serving plates in the oven at the lowest setting so they are warm when you serve.

Put a colander in the sink to drain the cooked pasta so that it will be ready when needed.


  1. Shell the scampi and set them aside.
  2. Heat the oil in a skillet over medium-low heat. Add the finely chopped shallot and sweat 4 min with occasional stirring until translucent.
  3. To save time, the sauce preparation and the pasta cooking can be done at the same time. Bring to a boil a large pot of salted water. When it reaches a rolling boil, before adding the fettuccine, slice the zucchini into thin rounds and add them to the pot. After 2 min, add the fettuccine and cook them together about 5 min (the exact time will depend on the fettuccine type, follow the "cook the pasta" basic technique).
  4. In the meantime, add the scampi to the skillet and cook them a few minutes, turning them occasionally, until they turn pink (do not overcook them!). Pour in the required amount of pasta cooking water. Add the Parsley and Garlic Base, salt and pepper.
  5. Pour the drained fettuccine and zucchini into the skillet, toss well, then serve in the warmed dishes.


Parmesan is not added since the flavour of fish sauces in general does not benefit from the addition of cheese.

Nutrition Facts Table

Nutrition Facts

per 1 serving (190g)


% DV*

* DV = Daily Value




9 g

14 %

Saturated 1.5 g
+ Trans 0 g

7 %


20 mg


60 mg

2 %


61 g

20 %


4 g

16 %


2 g


17 g

Vitamin A

15 %

Vitamin C

25 %


4 %


15 %

More info

Servings of Canada's Food Guide

1 serving of this recipe is equivalent to:

Vegetables and Fruit: serving
Grain Products: 2 servings
Milk and Alternatives: 0 serving
Meat and Alternatives: ¼ serving

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Free :
Added Sugar, Trans Fat
Low :
Cholesterol, Saturated Fat, Sodium
Source of :
Copper, Fibre, Folacin, Iron, Magnesium, Manganese, Niacin, Potassium, Vitamin B2, Vitamin B6, Vitamin C, Vitamin E
Good source of :
Phosphorus, Vitamin A, Zinc
Excellent source of :
Selenium, Vitamin B12, Vitamin K
Diet-related health claims :
Artery-healthy, Heart-healthy

More info

This recipe is in the following categories: Pasta | Shellfish | Main courses/Entrées | Artery-healthy | Halal | Heart-healthy | Low Cholesterol | Low Saturated Fat | Low Sodium | Christmas | Valentine's Day | Italian

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