Step-by-Step Guide to Make Perfect Shrimp-Scallops & Mushroom Fettuccine

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

Shrimp-Scallops & Mushroom Fettuccine is one of the most popular of recent trending foods in the world. It’s easy, it is quick, it tastes yummy. It’s appreciated by millions daily. Shrimp-Scallops & Mushroom Fettuccine is something which I have loved my whole life. They are nice and they look wonderful.

To begin with this particular recipe, we must prepare a few components. You can have 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. Make ready 12 ounces fettuccine
2. Make ready Olive oil, for tossing
3. Take to taste Salt and pepper
4. Prepare 1 pound large shrimp (about 16), peeled and deveined, tails removed
5. Take 1 pound scallops
6. Get 1 stick (8 tbsp) unsalted butter
7. Take 2 cups heavy cream
8. Take 2 pinches freshly grated nutmeg
9. Make ready 1 1/2 cups freshly grated Parmigiano-Reggiano cheese
10. Get 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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