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Before you jump to Shrimp-Scallops & Mushroom Fettuccine recipe, you may want to read this short interesting healthy tips about The Basics of Being Healthy.
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We hope you got benefit from reading it, now let’s go back to shrimp-scallops & mushroom fettuccine recipe. You can have shrimp-scallops & mushroom fettuccine using 10 ingredients and 6 steps. Here is how you achieve it.
The ingredients needed to prepare Shrimp-Scallops & Mushroom Fettuccine:
- Use 12 ounces fettuccine
- Prepare Olive oil, for tossing
- Take to taste Salt and pepper
- Take 1 pound large shrimp (about 16), peeled and deveined, tails removed
- Provide 1 pound scallops
- Use 1 stick (8 tbsp) unsalted butter
- Get 2 cups heavy cream
- Provide 2 pinches freshly grated nutmeg
- Prepare 1 1/2 cups freshly grated Parmigiano-Reggiano cheese
- Prepare 1/2 cup mushrooms
Steps 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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