Hello everybody, it’s John, welcome to my recipe page. Today, I will show you a way to prepare a special dish, shrimp-scallops & mushroom fettuccine. One of my favorites. This time, I will make it a bit tasty. This is gonna smell and look delicious.
Get Fresh Scallops Shipped To Your Door. Add the garlic, shrimp, scallops, and paprika. Remove the shrimp and scallops with a slotted spoon, place on a platter; set aside and keep warm.
Shrimp-Scallops & Mushroom Fettuccine is one of the most favored of recent trending meals in the world. It’s enjoyed by millions daily. It is simple, it’s quick, it tastes yummy. Shrimp-Scallops & Mushroom Fettuccine is something that I’ve loved my whole life. They’re fine and they look fantastic.
To begin with this particular recipe, we must prepare a few components. You can have shrimp-scallops & mushroom fettuccine using 10 ingredients and 6 steps. Here is how you cook that.
The ingredients needed to make Shrimp-Scallops & Mushroom Fettuccine:
- Take 12 ounces fettuccine
- Make ready Olive oil, for tossing
- Take to taste Salt and pepper
- Get 1 pound large shrimp (about 16), peeled and deveined, tails removed
- Get 1 pound scallops
- Make ready 1 stick (8 tbsp) unsalted butter
- Prepare 2 cups heavy cream
- Take 2 pinches freshly grated nutmeg
- Take 1 1/2 cups freshly grated Parmigiano-Reggiano cheese
- Make ready 1/2 cup mushrooms
Add shrimp, scallops, and tomatoes, tossing to coat. Next, put a large pot of well salted water on to boil for the pasta. Pat shrimp and scallops dry; sprinkle with seafood seasoning. Heat oil in a large skillet over medium heat.
Instructions to make Shrimp-Scallops & Mushroom Fettuccine:
- Bring a large pot of water to a boil, and salt generously. Add the pasta, and boil according to package directions until al dente, tender but still slightly firm. Strain, and toss with a splash of oil.
- Meanwhile, arrange the shrimp and scallops in a single layer on a large pie pan or paper plate, and pat them with a paper towel until completely dry. Season with salt and pepper.
- Heat a large skillet over medium heat, and add 2 tablespoons of the butter. When the butter melts, raise the heat to medium-high, sauté garlic for one minute then add mushrooms and cook for one minute
- Add scallops and shrimp and cook until shrimp is pink. The scallops should be cooked same time as shrimp. Cook for about 5-7 minutes
- Pour heavy cream directly to the shrimp scallops and mushrooms. Whisk the Parmigiano-Reggiano into the sauce. Cook for about 5 minutes. Season with salt and pepper.
- Put pasta in a serving container then pour sauce mixture to the pasta. Don’t worry about putting too much sauce because the pasta will soak it up. Serve hot and enjoy!
Shrimp and scallops in a garlicky Parmesan cream sauce with sun dried tomatoes and spinach. Flavor-packed is a total understatement here… this sauce with sun dried tomatoes and spinach is so velvety, savory and creamy. Add the garlic, shrimp, scallops, and paprika. Remove the shrimp and scallops with a slotted spoon, place on a platter; set aside and keep warm. Add the lime juice, parsley, and salt and pepper to taste to the pan and just heat through.
So that is going to wrap it up with this special food shrimp-scallops & mushroom fettuccine recipe. Thanks so much for your time. I am confident that you can make this at home. There’s gonna be interesting food at home recipes coming up. Don’t forget to save this page on your browser, and share it to your family, friends and colleague. Thanks again for reading. Go on get cooking!
