Recipe: Appetizing Shrimp-Scallops & Mushroom Fettuccine

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.

Add shrimp, scallops, and tomatoes, tossing to coat. This is a simple and light-tasting scallop and shrimp stir-fry. When served with rice, it makes a delicious meal. 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 12 ounces of fettuccine.
2. Prepare of Olive oil, for tossing.
3. Prepare to taste of Salt and pepper.
4. You need 1 pound of large shrimp (about 16), peeled and deveined, tails removed.
5. It's 1 pound of scallops.
6. It's 1 stick (8 tbsp) of unsalted butter.
7. It's 2 cups of heavy cream.
8. Prepare 2 pinches of freshly grated nutmeg.
9. You need 1 1/2 cups of freshly grated Parmigiano-Reggiano cheese.
10. Prepare 1/2 cup of mushrooms.

Shrimp and scallops are great for a quick meal any night of the week. Either can be quickly sautéed, then added to salads and pastas, or served solo as an entrée or appetizer. Freshly ground pepper 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.

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!.

Pat shrimp and scallops dry; sprinkle with seafood seasoning. Yes, I said what I said. This is yet another dish borne of my desire to keep weekly meal planning interesting. Next, put a large pot of well salted water on to boil for the pasta. Toss with the shrimp, scallops and sauce; garnish with parsley and lemon.