Recipe: Perfect Shrimp-Scallops & Mushroom Fettuccine

Recipe: Perfect Shrimp-Scallops & Mushroom Fettuccine Delicious, fresh and tasty.

Shrimp-Scallops & Mushroom Fettuccine. 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.

Yes, I said what I said.

This is yet another dish borne of my desire to keep weekly meal planning interesting.

Add shrimp, scallops, and tomatoes, tossing to coat.

You can have Shrimp-Scallops & Mushroom Fettuccine using 10 ingredients and 6 steps. Here is how you cook it.

Ingredients of Shrimp-Scallops & Mushroom Fettuccine

1. Prepare of fettuccine.

2. It’s of Olive oil, for tossing.

3. Prepare of Salt and pepper.

4. Prepare of large shrimp (about 16), peeled and deveined, tails removed.

5. You need of scallops.

6. It’s of unsalted butter.

7. It’s of heavy cream.

8. You need of freshly grated nutmeg.

9. It’s of freshly grated Parmigiano-Reggiano cheese.

10. You need of 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.

Next, put a large pot of well salted water on to boil for the pasta.

Shrimp-Scallops & Mushroom Fettuccine step by step

1. 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..

2. 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..

3. 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.

4. 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.

5. 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..

6. 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.

When served with rice, it makes a delicious meal.

Roll crepes up jellyroll-style and serve at the table with the reserved sauce.

Bay scallops are harvested by fishermen in small boats from the shores and bays using hand dredge and are some of the best in the world.

From wild caught Key West Pink Shrimps, Sea and bay Scallops to Argentine Red shrimp.