Recipe of Favorite Shrimp-Scallops & Mushroom Fettuccine

Hello everybody, it’s Drew, welcome to our recipe site. Today, I’m gonna show you how to make a distinctive dish, shrimp-scallops & mushroom fettuccine. One of my favorites. This time, I will make it a little bit unique. This will be really delicious.

Shrimp-Scallops & Mushroom Fettuccine is one of the most favored of current trending meals in the world. It’s enjoyed by millions daily. It is easy, it’s quick, it tastes yummy. They are fine and they look fantastic. Shrimp-Scallops & Mushroom Fettuccine is something that I’ve loved my entire life.

To get started with this recipe, we have to first prepare a few components. You can cook shrimp-scallops & mushroom fettuccine using 10 ingredients and 6 steps. Here is how you cook that.

The ingredients needed to make Shrimp-Scallops & Mushroom Fettuccine:

1. Take 12 ounces fettuccine
2. Prepare Olive oil, for tossing
3. Take to taste Salt and pepper
4. Make ready 1 pound large shrimp (about 16), peeled and deveined, tails removed
5. Make ready 1 pound scallops
6. Prepare 1 stick (8 tbsp) unsalted butter
7. Prepare 2 cups heavy cream
8. Take 2 pinches freshly grated nutmeg
9. Prepare 1 1/2 cups freshly grated Parmigiano-Reggiano cheese
10. Take 1/2 cup mushrooms

Instructions to make Shrimp-Scallops & Mushroom Fettuccine:

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!

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