Hey everyone, hope you’re having an amazing day today. Today, I’m gonna show you how to make a special dish, shrimp-scallops & mushroom fettuccine. One of my favorites. For mine, I will make it a bit unique. This will be really delicious.
Shrimp-Scallops & Mushroom Fettuccine is one of the most popular of current trending foods in the world. It’s easy, it is quick, it tastes delicious. It’s appreciated by millions every day. Shrimp-Scallops & Mushroom Fettuccine is something which I’ve loved my whole life. They’re fine and they look fantastic.
Place shrimp and scallops in a large resealable plastic bag; set aside. In a microwave-safe bowl, combine the butter, lemon juice, Worcestershire sauce, garlic powder and paprika. 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.
To get started with this particular recipe, we have to first 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:
- Take 12 ounces fettuccine
- Get Olive oil, for tossing
- Make ready to taste Salt and pepper
- Prepare 1 pound large shrimp (about 16), peeled and deveined, tails removed
- Make ready 1 pound scallops
- Make ready 1 stick (8 tbsp) unsalted butter
- Take 2 cups heavy cream
- Get 2 pinches freshly grated nutmeg
- Get 1 1/2 cups freshly grated Parmigiano-Reggiano cheese
- Get 1/2 cup mushrooms
Next, put a large pot of well salted water on to boil for the pasta. Yes, I said what I said. This is yet another dish borne of my desire to keep weekly meal planning interesting. Shrimp and scallops in a garlicky Parmesan cream sauce with sun dried tomatoes and spinach.
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!
This is yet another dish borne of my desire to keep weekly meal planning interesting. 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. Freshly ground pepper Get a warm crock full of creamy seafood chowder with scallops, shrimp, corn, and potatoes using this fuss-free recipe. Pat shrimp and scallops dry; sprinkle with seafood seasoning.
So that is going to wrap it up with this special food shrimp-scallops & mushroom fettuccine recipe. Thank you very much for reading. I’m sure you will make this at home. There’s gonna be more interesting food in home recipes coming up. Don’t forget to bookmark this page in your browser, and share it to your loved ones, friends and colleague. Thank you for reading. Go on get cooking!
