Scampi Fettuccine

32 Reviews
76% would make this recipe again

«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.

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Preparation : 10 min Cooking : 10 min
420 calories/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 white wine 85 mL
1/4 cup pasta cooking water 65 mL
1 tbsp Parsley and Garlic Base 15 mL
1 pinch salt [optional] 0.2 g
ground pepper to taste [optional]

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, add the sliced zucchini and fettuccine. 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 wine and 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

per 1 serving (330 g)


% Daily Value




11 g

18 %

Saturated 1.8 g
+ Trans 0 g

9 %


90 mg


70 mg

3 %


61 g

20 %


4 g

14 %


2 g

Net Carbs

57 g


18 g

Vitamin A

18 %

Vitamin C

24 %


5 %


32 %


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


1 serving of this recipe is equivalent to :
Food Group Exchanges
Starches 1 ½
Vegetables 1
Meat and Alternatives ½
Fats 1 ½

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32 Reviews (30 with rating only) 76% would make this recipe again
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  • I replaced oregano by rosemary and it turned out great
  • use my large pan with the copper bottom
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Top Reviews

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october 20, 2021 | I would make this recipe again

I tweaked the recipe slightly as I didn't have all the ingredients. I used clam juice instead of white wine; crushed garlic only (no parsley); shrimp instead of scampi; one tablespoon of tomato paste and 1 finely chopped green chilli for extra heat. The result: amazing! Such an amazing home cooked meal. Served it with the orange mint salad (SOS recipe).

Useful 0
april 09, 2009 | I would make this recipe again

This is excellent.

Useful 0

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