Shrimp-Scallops & Mushroom Fettuccine. Transfer shrimp and scallops to a warm serving dish and. Pat the shrimp and scallops dry, then season with salt and pepper. Add the garlic, shrimp, scallops, and paprika.

This is yet another dish borne of my desire to keep weekly meal planning interesting. Alternately thread shrimp and scallops on metal or soaked wooden skewers. Directions Pat shrimp and scallops dry; sprinkle with seafood seasoning. You can cook Shrimp-Scallops & Mushroom Fettuccine using 10 ingredients and 6 steps. Here is how you achieve it.

Ingredients of Shrimp-Scallops & Mushroom Fettuccine

It's 12 ounces of fettuccine.
Prepare of Olive oil, for tossing.
Prepare to taste of Salt and pepper.
It's 1 pound of large shrimp (about 16), peeled and deveined, tails removed.
It's 1 pound of scallops.
You need 1 stick (8 tbsp) of unsalted butter.
Prepare 2 cups of heavy cream.
Prepare 2 pinches of freshly grated nutmeg.
Prepare 1 1/2 cups of freshly grated Parmigiano-Reggiano cheese.
It's 1/2 cup of mushrooms.

Add wine, basil, pepper flakes, chicken stock, and sugar. Add butter, lemon juice, salt and pepper. This seafood pasta sauce is probably the quickest sauce you can make! Pat scallops dry and season with salt and pepper.

Shrimp-Scallops & Mushroom Fettuccine instructions

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!.

Remove scallops to a plate and keep warm. For an elegant seafood dish, bake shrimp and scallops in a rich Mornay sauce--a thick white sauce made with half-and-half, sherry, and Parmesan cheese. We want to provide you with good wholesome food for your family, with our promise to Bring Your Table to Life. Maine diver scallop season has started! Not only are scallops an American classic, but the Gulf of Maine waters produce some of the best.