Hi, I am Joana. Today, I’m gonna show you how to make shrimp-scallops & mushroom fettuccine recipe. Never skip a recipe of the day again. Here are our most recent very simple family recipes to try. This time, I will make it a bit tastier. This will be really delicious. Not to mention, it’s super satisfying.
Shrimp-Scallops & Mushroom Fettuccine Recipe
Shrimp-Scallops & Mushroom Fettuccine is one of the most well liked of recent trending meals on earth. It’s appreciated by millions daily. It’s simple, it’s fast, it tastes delicious. They are nice and they look wonderful. Shrimp-Scallops & Mushroom Fettuccine is something that I’ve loved my whole life.
To get started with this particular recipe, we have to prepare a few ingredients. You can cook shrimp-scallops & mushroom fettuccine using 10 ingredients and 6 steps. Here is how you cook it.
The ingredients needed to make Shrimp-Scallops & Mushroom Fettuccine:
- Take 12 ounces fettuccine
- Prepare Olive oil, for tossing
- Take to taste Salt and pepper
- Get 1 pound large shrimp (about 16), peeled and deveined, tails removed
- Take 1 pound scallops
- Make ready 1 stick (8 tbsp) unsalted butter
- Prepare 2 cups heavy cream
- Take 2 pinches freshly grated nutmeg
- Get 1 1/2 cups freshly grated Parmigiano-Reggiano cheese
- Make ready 1/2 cup mushrooms
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!
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