This is how preparing recipe ShrimpScallops Mushroom Fettuccine with 10 ingredients and 6 stages of easy cooking, which is bouncy delicious.
Without fail recipe ultimate Shrimp-Scallops & Mushroom Fettuccine easy, tasty, practical.
How are you my mother, now you can present recipe Shrimp-Scallops & Mushroom Fettuccine with 10 ingredients and 6 steps. Below this is how to make it, please read carefully.
In cooking there are some stages that must be done, starting to prepare ingredients, cooking tools, and also understand how to start from beginning to culinary is ready to be served and tasted. Make sure you has enough time and no is thinking about something else, because will cause the food to burn, taste not appropriate desired, and many others. Immediately, below are 10 ingredients and 6 stages of easy cooking Shrimp-Scallops & Mushroom Fettuccine.
Ingredients for Shrimp-Scallops & Mushroom Fettuccine
Needed 12 ounces : fettuccine.
Prepare : Olive oil, for tossing.
Prepare to taste : Salt and pepper.
Needed 1 pound : large shrimp (about 16), peeled and deveined, tails removed.
Needed 1 pound : scallops.
Prepare 1 stick (8 tbsp) : unsalted butter.
Prepare 2 cups : heavy cream.
Prepare 2 pinches : freshly grated nutmeg.
Prepare 1 1/2 cups : freshly grated Parmigiano-Reggiano cheese.
Needed 1/2 cup : mushrooms.
If all main ingredients Shrimp-Scallops & Mushroom Fettuccine it’s ready, We’re going into the cooking stage. Below is how to serving with fast.
Stages Cooking 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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