Hello everybody, hope you’re having an amazing day today. Today, we’re going to make a distinctive dish, shrimp-scallops & mushroom fettuccine. One of my favorites. For mine, I’m gonna make it a little bit tasty. This will be really delicious.
Shrimp-Scallops & Mushroom Fettuccine is one of the most favored of current trending foods on earth. It is appreciated by millions every day. It is easy, it is quick, it tastes yummy. Shrimp-Scallops & Mushroom Fettuccine is something that I’ve loved my entire life. They’re nice and they look fantastic.
Get Fresh Scallops Shipped To Your Door. 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.
To get started 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 can achieve it.
The ingredients needed to make Shrimp-Scallops & Mushroom Fettuccine:
- Get 12 ounces fettuccine
- Get Olive oil, for tossing
- Make ready to taste Salt and pepper
- Make ready 1 pound large shrimp (about 16), peeled and deveined, tails removed
- Get 1 pound scallops
- Make ready 1 stick (8 tbsp) unsalted butter
- Take 2 cups heavy cream
- Get 2 pinches freshly grated nutmeg
- Make ready 1 1/2 cups freshly grated Parmigiano-Reggiano cheese
- Get 1/2 cup mushrooms
Add shrimp, scallops, and tomatoes, tossing to coat. Pat shrimp and scallops dry; sprinkle with seafood seasoning. 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.
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!
Serve this fresh vegetable, scallop, and shrimp stir-fry with white or brown rice for a simple but delicious meal. Roll crepes up jellyroll-style and serve at the table with the reserved sauce. Next, put a large pot of well salted water on to boil for the pasta. Heat oil in a large skillet over medium heat. This quick & easy seafood pasta recipe with shrimp, scallops, & lemon caper butter is perfect for weeknight dinner and elegant enough for entertaining!
So that’s going to wrap this up for this special food shrimp-scallops & mushroom fettuccine recipe. Thank you very much for your time. I am confident that you will make this at home. There is gonna be more interesting food at home recipes coming up. Remember to save this page on your browser, and share it to your loved ones, colleague and friends. Thank you for reading. Go on get cooking!
