Hello everybody, it’s me again, Dan, welcome to our recipe site. Today, we’re going to make a distinctive dish, shrimp-scallops & mushroom fettuccine. It is one of my favorites food recipes. For mine, I’m gonna make it a bit tasty. This is gonna smell and look delicious.
Shrimp-Scallops & Mushroom Fettuccine is one of the most well liked of current trending foods in the world. It’s easy, it’s quick, it tastes delicious. It is appreciated by millions daily. Shrimp-Scallops & Mushroom Fettuccine is something that I have loved my entire life. They are fine and they look fantastic.
The Best Shrimp Scallops Recipes on Yummly Sauteed Scallops With Chanterelles, Vermicelli Salad With Scallops, Quinoa With Prawns And Scallops. Pat the shrimp and scallops dry, then season with salt and pepper. Drain the pasta and transfer to a large serving bowl.
To begin with this particular recipe, we have to prepare a few ingredients. You can have shrimp-scallops & mushroom fettuccine using 10 ingredients and 6 steps. Here is how you can achieve it.
The ingredients needed to make Shrimp-Scallops & Mushroom Fettuccine:
- Make ready 12 ounces fettuccine
- Prepare Olive oil, for tossing
- Make ready to taste Salt and pepper
- Take 1 pound large shrimp (about 16), peeled and deveined, tails removed
- Make ready 1 pound scallops
- Make ready 1 stick (8 tbsp) unsalted butter
- Prepare 2 cups heavy cream
- Prepare 2 pinches freshly grated nutmeg
- Get 1 1/2 cups freshly grated Parmigiano-Reggiano cheese
- Make ready 1/2 cup mushrooms
Everyone loves it when I make it. Excellent with a side of broccoli with a butter and garlic sauce. Shrimps and Scallops in Saffron sauce. French Bouillabaisse fish soup with seafood, salmon, shrimp, ric.
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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!
Shrimps and Scallops in Saffron sauce. French Bouillabaisse fish soup with seafood, salmon, shrimp, ric. The shrimp and scallop combination works well for this pasta dish. Make sure that the shrimp is Pan fry the shrimp separately and the sear the scallops. Both ingredients needs to be removed from.
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