Shrimp-Scallops & Mushroom Fettuccine - Loved ones warmth and closeness may be obtained in basic ways. A single of them is cooking and serving food for the household. As a housewife, needless to say you do not need to miss a meal together proper? Cuisine also can be the essential to a satisfied loved ones, a lot of really feel homesick since their cooking has been found elsewhere.
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Shrimp-Scallops & Mushroom Fettuccine is one of the most popular of recent trending meals on earth. It’s enjoyed by millions every day. It is simple, it’s quick, it tastes delicious. Shrimp-Scallops & Mushroom Fettuccine is something that I have loved my whole life. They are fine and they look wonderful.
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.
To begin with this 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 that.
Ingredients needed to serve Shrimp-Scallops & Mushroom Fettuccine:
- 12 ounces fettuccine
- Olive oil, for tossing
- to taste Salt and pepper
- 1 pound large shrimp (about 16), peeled and deveined, tails removed
- 1 pound scallops
- 1 stick (8 tbsp) unsalted butter
- 2 cups heavy cream
- 2 pinches freshly grated nutmeg
- 1 1/2 cups freshly grated Parmigiano-Reggiano cheese
- 1/2 cup mushrooms
This elegant dish brings out the flavors of both the shrimp and the scallops. I recommend that this is served over pasta. 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.
Directions 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!
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