Hello everybody, I hope you are having an amazing day today. Today, we’re going to make a special dish, shrimp-scallops & mushroom fettuccine. One of my favorites. This time, I am going to make it a little bit tasty. This is gonna smell and look delicious.
Shrimp-Scallops & Mushroom Fettuccine is one of the most favored of recent trending meals on earth. It’s easy, it is fast, it tastes delicious. It is appreciated by millions daily. They’re fine and they look wonderful. Shrimp-Scallops & Mushroom Fettuccine is something that I have loved my whole life.
Pat the shrimp and scallops dry, then season with salt and pepper. Drain the pasta and transfer to a large serving bowl. Toss with the shrimp, scallops and sauce; garnish with parsley and lemon. Add shrimp and season with salt, pepper, and red pepper flakes.
To begin with this particular recipe, we must prepare a few ingredients. You can cook shrimp-scallops & mushroom fettuccine using 10 ingredients and 6 steps. Here is how you can achieve that.
The ingredients needed to make Shrimp-Scallops & Mushroom Fettuccine:
- Take 12 ounces fettuccine
- Get Olive oil, for tossing
- Take to taste Salt and pepper
- Take 1 pound large shrimp (about 16), peeled and deveined, tails removed
- Get 1 pound scallops
- Take 1 stick (8 tbsp) unsalted butter
- Take 2 cups heavy cream
- Prepare 2 pinches freshly grated nutmeg
- Get 1 1/2 cups freshly grated Parmigiano-Reggiano cheese
- Prepare 1/2 cup mushrooms
This Broiled Shrimp and Scallop recipe uses a conbination of wine, butter, and garlic that will not dissapoint. The shrimp and scallop combination works well for this pasta dish. Make sure that the shrimp is pan fried and the scallops are seared before adding the sauce for best results. Shrimps and Scallops in Saffron sauce.
Steps 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!
Make sure that the shrimp is pan fried and the scallops are seared before adding the sauce for best results. Shrimps and Scallops in Saffron sauce. French Bouillabaisse fish soup with seafood, salmon, shrimp, ric. Delicious oriental fried rice with asparagus and scallops. Thaw scallops and shrimp, if frozen.
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