Simple Way to Cook Super Quick Shrimp and Scallops Shiitake, Mushroom, Bacon Cream Sauce over Pasta

Hello everybody, welcome to my recipe site. Today I’m gonna show you a way to make a special dish, Shrimp and Scallops Shiitake, Mushroom, Bacon Cream Sauce over Pasta. This is one of my favourite food recipe, this time i’am gonna make it a little bit tasty. This is gonna smell and look delicious.

Shrimp and Scallops Shiitake, Mushroom, Bacon Cream Sauce over Pasta Recipe. Shrimp and Scallops Shiitake, Mushroom, Bacon Cream Sauce over Pasta This dish inspired me to go to Culinary School. In a large skillet, heat oil over medium-high heat.

You can have Shrimp and Scallops Shiitake, Mushroom, Bacon Cream Sauce over Pasta using 13 ingredients and 5 steps. Here is how you cook it.

Ingredients of Shrimp and Scallops Shiitake, Mushroom, Bacon Cream Sauce over Pasta

1. It’s 4 slices of bacon, – cooked over medium heat, then diced,save the fat.
2. Make ready 2 cloves of garlic – finely chopped.
3. Prepare 1 of each shallot – finely chopped.
4. It’s 4 ounces of shiitake mushroom – stemmed, sliced thin.
5. Prepare 1/4 teaspoon of tarragon.
6. You need To taste of salt.
7. Make ready To taste of black pepper.
8. You need 2 ounces of sherry.
9. It’s 1 cup of shrimp stock or clam juice.
10. Make ready 2 cups of heavy cream.
11. Prepare 8 ounces of 16-20 shrimp, peeled deveined (most any size shrimp will work).
12. Take 8 ounces of scallop, large.
13. Prepare 12 ounces of dry pasta, cook per directions on the package.

Think about this combination; we have garlic, butter, bacon, and shrimp.Plus heavy cream and parmesan cheese.Lemon juice, salt, and pepper, too.Deglaze the pan with the wine, and add parsley, basil and thyme and let the liquid reduce by.

Shrimp and Scallops Shiitake, Mushroom, Bacon Cream Sauce over Pasta instructions

1. In a large sauce pot cook the bacon do not burn. Save the fat Sauté the shallots and garlic and mushrooms and lightly season with salt and pepper until a light golden-brown color..
2. Add the tarragon.
3. Deglaze with the sherry and shrimp stock. Let the liquid reduce by half then add the heavy cream and reduce until it starts to thicken and coat the back of a spoon..
4. Then add the seafood and bacon then let simmer 4-5 minutes until seafood is cooked..
5. Adjust the seasoning as needed..

I love it over pasta or by itself with crusty French bread to dip in the cream sauce… so cozy!Tips for perfect shrimp and scallops in this recipe: Rinse shrimp and scallops, pat dry with a paper towel and season with salt and pepper on both sides before cooking.Since shrimp and sea scallops have different cooking times, I cooked them.

Cook pasta according to package directions.Meanwhile, saute mushrooms and onion in oil in a large skillet until tender.Add the shrimp, broth and seasonings.SEAFOOD RAVIOLI If you're still trying to decide on a special dinner to cook this holiday weekend, look no further.Meanwhile, heat a large skillet over medium-high heat.