How to Make Appetizing Shrimp and Scallops Shiitake, Mushroom, Bacon Cream Sauce over Pasta

Shrimp and Scallops Shiitake, Mushroom, Bacon Cream Sauce over Pasta. Shrimp and scallops in a garlicky Parmesan cream sauce with sun dried tomatoes and spinach. Over-cooking gives shrimp and scallops a tough, rubbery texture. I added chopped onion, mushrooms and zucchini as I had them on hand and served on top of fettuccine, served with.

Add shrimp and earthy shiitake mushrooms and the soy sauce butter flavors really pop in this easy-to-make Bring a pot of water to a boil for your pasta. I created this tempting seafood pasta for my wife. It's a terrific meal served with crusty sourdough. You can cook 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. You need 4 slices of bacon, -- cooked over medium heat, then diced,save the fat.
2. You need 2 cloves of garlic -- finely chopped.
3. You need 1 of each shallot -- finely chopped.
4. You need 4 ounces of shiitake mushroom -- stemmed, sliced thin.
5. Prepare 1/4 teaspoon of tarragon.
6. It's To taste of salt.
7. Prepare To taste of black pepper.
8. You need 2 ounces of sherry.
9. You need 1 cup of shrimp stock or clam juice.
10. Prepare 2 cups of heavy cream.
11. It's 8 ounces of 16-20 shrimp, peeled deveined (most any size shrimp will work).
12. Prepare 8 ounces of scallop, large.
13. You need 12 ounces of dry pasta, cook per directions on the package.

Over pasta that has been mixed through with olive, salt and garlic. Also, a touch of parmesan never hurt anyone. Garlic bread: soaking up creamy sauce with a warm piece of bread. How would i make this wihow would i make this with shrimp n scallops and miced or whole canned crabs over angel hair.

Shrimp and Scallops Shiitake, Mushroom, Bacon Cream Sauce over Pasta step by step

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..

Serve the scallops over a layer of bacon cream sauce. I added mushrooms and chopped spinach to the cream sauce and served it all over angel hair pasta. I made this with scallops and shrimp and it turned out amazing. I usually don't comment on recipes but I just had to. Over low heat, let the sauce reduce to medium thickness.