Hey everyone, it’s Brad, welcome to my recipe page. Today, we’re going to prepare a special dish, shrimp-scallops & mushroom fettuccine. It is one of my favorites. This time, I will make it a little bit unique. This will be really delicious.
Shrimp-Scallops & Mushroom Fettuccine is one of the most popular of recent trending foods in the world. It’s easy, it is fast, it tastes delicious. It’s enjoyed by millions every day. Shrimp-Scallops & Mushroom Fettuccine is something which I’ve loved my entire life. They are nice and they look fantastic.
Transfer shrimp and scallops to a warm serving dish and. 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. Alternately thread shrimp and scallops on metal or soaked wooden skewers.
To get started with this 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 that.
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
- Prepare 1 pound large shrimp (about 16), peeled and deveined, tails removed
- Prepare 1 pound scallops
- Take 1 stick (8 tbsp) unsalted butter
- Prepare 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
Make sure the scallops are dry. If they are not, pat them dry with a paper towel. When the timer goes off, put a large cast iron pan on high heat and add the extra virgin olive oil. This is yet another dish borne of my desire to keep weekly meal planning interesting.
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!
When the timer goes off, put a large cast iron pan on high heat and add the extra virgin olive oil. This is yet another dish borne of my desire to keep weekly meal planning interesting. But after coming across this broil method, I adapted it to make my meal prep situation even easier. Pat scallops dry and season with salt and pepper. Remove scallops to a plate and keep warm.
So that is going to wrap it up for this special food shrimp-scallops & mushroom fettuccine recipe. Thank you very much for your time. I’m confident you can make this at home. There is gonna be more interesting food at home recipes coming up. Don’t forget to bookmark this page on your browser, and share it to your loved ones, friends and colleague. Thanks again for reading. Go on get cooking!
