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Hey everyone, it’s Brad, welcome to our recipe page. Today, we’re going to prepare 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.
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.
Shrimp-Scallops & Mushroom Fettuccine is one of the most favored of recent trending foods in the world. It’s appreciated by millions every day. It is simple, it’s quick, it tastes yummy. Shrimp-Scallops & Mushroom Fettuccine is something which I have loved my whole life. They’re fine and they look fantastic.
To begin with this particular recipe, we have to prepare a few ingredients. You can cook shrimp-scallops & mushroom fettuccine using 10 ingredients and 6 steps. Here is how you can achieve it.
Components of Shrimp-Scallops & Mushroom Fettuccine:
- Get 12 ounces fettuccine
- Get Olive oil, for tossing
- Take to taste Salt and pepper
- Make ready 1 pound large shrimp (about 16), peeled and deveined, tails removed
- Prepare 1 pound scallops
- Make ready 1 stick (8 tbsp) unsalted butter
- Prepare 2 cups heavy cream
- Make ready 2 pinches freshly grated nutmeg
- Get 1 1/2 cups freshly grated Parmigiano-Reggiano cheese
- Prepare 1/2 cup mushrooms
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. Pat shrimp and scallops dry; sprinkle with seafood seasoning. Toss with the shrimp, scallops and sauce; garnish with parsley and lemon.
How 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!
This is a simple and light-tasting scallop and shrimp stir-fry. Next, put a large pot of well salted water on to boil for the pasta. Roll crepes up jellyroll-style and serve at the table with the reserved sauce. I Made It. chef.fultonfishmarket.com has the largest assortment, finest quality and freshest organic shrimp prawns online and delivered to your restaurant the same day we select them for you. Your customers will reward the difference in these fresh, organic and delicious shrimp prawns. chef.
That’s the recipe for Shrimp-Scallops & Mushroom Fettuccine. See to it you try it in the house, to make sure that your family or good friends have variety in terms of food.
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