15 Mins Creamy Seafood Fettuccine Pasta | Lobster, Shrimp & Scallops, King Crab

Luxury flavors, quick and easy. This creamy seafood fettuccine combines lobster tail, shrimp, scallops, and king crab in a velvety garlic-shallot cream sauce—all brought together in just 15 minutes! With affordable ingredients from Walmart (except king crab from Sam’s Club), this recipe proves you can create fine-dining dishes at home without breaking the bank.

In this video, Chef Dro will show you:
How to create a perfectly balanced creamy garlic-shallot sauce.
Pro techniques for cooking shrimp, scallops, and lobster to perfection.

Perfect for: Weeknight dinners, quick date night meals, or any time you want to elevate your dinner game.
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Creamy Seafood Pasta (Budget-Friendly & Under 30 Minutes)
Servings: 2–3
Total Time: ~30 minutes (including prep)
Difficulty: Easy

Ingredients
Sea scallops (about 6, muscle removed, patted dry)
Large shrimp (6–8, peeled and deveined)
1 lobster tail (meat removed and chopped)
King crab meat (½ cup, optional but recommended)
Fine sea salt
Coarse black pepper
Olive oil
Half shallot, finely diced (or substitute with onion)
3 to 4 garlic cloves, thinly sliced
Half cup white wine
Zest and juice of 1 lemon
2 tablespoons Kerry Gold butter
Three-fourths cup heavy cream
One-fourth cup pasta water (reserved from boiling)
One-fourth cup grated Parmesan cheese
Fresh thyme and basil for garnish
Fettuccine or pasta of choice (precooked or dry)

🍳 Instructions
Start by patting your scallops dry and removing the tough muscle on the side. Season the scallops, shrimp, and lobster with fine sea salt and coarse black pepper

Heat a pan with olive oil until it’s hot enough to sear. Place your scallops down and let them get golden on both sides, then remove and set aside. In the same pan, add a touch more oil and cook the shrimp and lobster just until done. Avoid overcooking. Remove and set aside

In the same pan, reduce the heat. Add shallots and sauté until soft. Add the sliced garlic and cook until fragrant. Deglaze the pan with white wine and let it reduce slightly. Stir in butter and heavy cream and simmer on low until smooth. Add the lemon zest and juice, then a splash of pasta water to help thicken the sauce

Boil your pasta until al dente. If using par-cooked pasta, it will only take a minute or two. Reserve some of the starchy water before draining. Add the pasta straight into the sauce and toss to coat. Stir in Parmesan, thyme, and basil. Return the cooked seafood to the pan and stir to combine

Finish with the seared scallops on top, a bit more lemon zest, some extra herbs or cheese if desired, and serve it up hot

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cut. Get get out of here. Get out of here. Balling on a budget? Well, so am I. But that doesn’t mean we have to deny ourselves. Let me show you how to make this exquisite creamy seafood pasta and keep it under budget and under 30 minutes. So, get on in here and hey, wipe your mouth off. Let’s cook. [Music] Yes, chef. Cook it up. Let’s go. Yes, chef. Big cook it up. Let’s go. Yes, chef. Big cook it up. Let’s go. Yes, chef. Big cook it up. All right, like I said, under 30 minutes. Now, that doesn’t include prep time. You got to prep. You got to get your mis and plaws on. But let’s go ahead and get right into this. So, let’s go ahead and put some really good olive oil in there. All right. So, the first thing that we’re going to do is we’re going to get our scallops together. Now, what you want to do here is you want to be sure that you take off this little piece right here. That little piece needs to come off. That’s bitter. That’s, you know, does nothing for you. So, take that little piece off. All right. I’m going to show you how to do this. Now, we’ve taken everything off. Let’s go ahead and season it. And what we’re going to season it with is just sea salt. Fine sea salt. Do not use any coarse salt on this at all. And you don’t have to go overboard with it. Okay. So, let’s go in. Let’s get our salt right on top. All right. All right. And then you’re going to need some coarse black pepper. If you don’t have a pepper grinder like I do, you can use coarse black pepper in the bottle. Now, this comes out of Sam’s Club, obviously. And then all you’d have to do, All right, so there are two key key elements when it comes to cooking the perfect scallop. One, you have to have your pan piping hot. It just has to be. Two, these scallops need to be as dry as you possibly can. So when you get them out, you could put them on a paper towel, put a paper towel on top of them, but they need to sit and they need to get dry and you need to keep changing that paper towel out. So we have our pot, we have our pan nice and hot. It is smoking. So we’re going to go ahead and put our scallops down in here. Now, it doesn’t take long for scallops to cook at all. Just got my pan out of the dishwasher and it still looks as good as it did when I first put it in there. No scratches, no anything. That’s because it’s dishwasher safe. This is a pan from Cooker King. Now, they are the sponsors of this video and they sent me a three set of these non-stick stainless steel non-toxic pans that are dishwasher safe and oven safe. So, I’m going to be cooking everything in this pan today just to show you the durability, but not only that, how fantastic the food comes out when you get one of these from Cooker King. Now, here’s the great news. I have a 50% discount code right down in the description. That’s right, 50%. Can you believe it? I can’t either. I will tell you this right now. This will be the best investment that you’ve ever made. No more teflon, no more scratching. You can use any utensils you want on this and you don’t have to worry about it. So, get down in the description right now and go and get your 50% discount code from Cooker King. You’ll be glad you did. Hey, leave me a comment. Let me know how it turned out for you. Now, we’re not going to take anything out of here. In fact, we’re going to add a little bit more. Now, here we have our lobster and then our shrimp. And you can use whatever size shrimp that you want. And this lobster is very easy to take out. What I do is I cut it from the bottom and I just take all of the meat out from the bottom of the pan. I’m sorry, the bottom of the shell. And then from there, we’re good to go. Now, I was going to cut it up, but I figured I wanted to cook it whole and then cut it up once it’s done. So, we’re going to let these get off in here. And we can add just a little bit more oil to this. All right. So, these the shrimp are are all done. You don’t want to overcook these. You don’t want them to be too uh too rubbery. But these are some big tiger prawns, so had to cook them a little bit longer. So, we’ll cut that off and we’ll keep this in here. Let it continue to cook. So, while that is getting done, we’re going to go ahead and put some water in our pot. We don’t really have to get it ready too much ahead of time because of the noodles that we’re using, and you’ll see those in a little bit. Let’s go ahead and get a little bit more olive oil. All right. So, we’re going to get this heated back up again and we’re going to get some shallots. Now, this is a half of a shallot that is going in here. You can use onions if you want. We don’t want this to be too high. So, let’s turn this down a little bit. Don’t be afraid to pick your pan up off of the heat. Don’t be afraid at all. All right. So, next we’ll go ahead and add our garlic. And I just sliced these garlics up. You you can do however you want to do it with your garlic, but you want to sauté that until you get some fragrance to it. You don’t want your your you don’t want your garlic to burn. And then just go in with some white wine. Let that cook down a little bit. Here are the noodles that I’m using. You can use any old kind of noodles you want. I’m just chose this because I saw it and I usually don’t see this. And I love the precooked or halfway cooked or however you want to call it. I love this type of uh pasta. It’s really fast. It It’s, you know, it’s done in no time. So, we’re going to use this as soon as the water gets uh gets to boiling. Now, I’m going to go ahead and just start zesting uh this lemon. Let’s cut our lobster tail. And I’m going to just go in nice big chunks of this lobster tail. We don’t we don’t want people not knowing that there’s lobster in there, right? We want them to know that that lobster is absolutely in there. All right, so we are now where I want to be. Let’s go ahead throw my lobster tail right in here. Let’s get my shrimp back in there as well. Now we’re going to take this lemon half and then the other half. We’re going to cook that. And then we’re going to add some king crab as well. That king crab is um it’s going to add an abundance of different flavor. Now, you want to be careful with your seasoning. King crab is very salty on its own. I don’t know what they do when it’s out when it’s out at sea, but it’s very salty. Okay. We have to, of course, we have to get that Kerry Gold in there. And then let’s get some heavy some heavy cream in there as well. And all of this will be down in the description on the YouTube channel. Everything will be down in the description on the YouTube channel. I don’t want y’all to miss out. Now, we’re going to put this on a low. We’re going to let this simmer just a little bit. And now we can just go ahead and put our fetuccini right in that boiled water. Now I did not put a lot of water in here. Why? Well, I am going to use the pasta water to give me a little bit more of a thickening agent for the sauce that I’m making with the uh heavy cream. All right, so let’s go ahead and go in with the pasta. Now, a lot of that pasta water is going to go in there with this, and that’s what we want. We want that pasta water to help thicken up the uh the sauce. So, we’ll go ahead and put all of that in there. All right. So, at this point, you can put whatever type of herbs you want to put in. I am using some fresh thyme. And man, this thing is absolutely coming together, man. Look at that. It is coming together. We’re also going to add going to get some parmesano right on top of there. And then let’s get our zest of lemon. And let’s get some basil off in here as well. finish everything off with our scallops. All right, folks. That’s it. Look, we made it in under 15 minutes. I mean, if you want to put the prepping time, you probably get about 10 to 15 minutes for that. But this is a meal that you can cook any day of the week. It can even be a date night meal. You can impress the lady you love. Listen, the woman that lives here with me is always impressed. Yeah, she is. Now, sometimes I feed her, you know, sometimes I don’t. I’ll go ahead and let her have a try today. How about that? Just to just to satisfy y’all. Here you go. Mhm. Take a bite. No, you don’t need another bite. Get the hell out of here. You don’t need another bite. That’s all we need to know right there. But listen, I have to go in and I have to get my my my uh I have to get my taste test on too. Wow. [Laughter] Wow, man. Listen, this right here, this is what you need, right? This is out of this world. Look, family, I gave it to you. It was real quick. It was real simple. I like it. Heather liked it. She’s trying to get some more, but she’s not. So, we’re going to go ahead and let you get out of here before she attacks this pasta dish. It is absolutely amazing. Believe me, you will love it. The the the ingredients are down in the description. Just go down there. All of the ingredients are going to be there. How much I use, what I use, and it’s not that expensive. You’ll be surprised. Hey, you want to know something? The scallops came from Walmart in a bag. See, you didn’t know that. You see that? You see how easy it is to cook something like this when you’re on a budget? It’s the easiest thing in the world. So, listen, we got to get out of here. Thank you. Thank you so much for watching. Look, do me a quick favor before you leave out of here. If you got any value out of any of the content that you just seen, go ahead and hit that like button. Hit it. And don’t forget, if you have not already, subscribe to the channel. And once you do that, hit those notification bells. That’s the only way you will be up to date on every single thing that we do right here at Yes Chef. So folks, look, until the next time we see you, until the very, very next video, as always, family. Peace. It