How to Cook Yummy Shrimp-Scallops & Mushroom Fettuccine

Shrimp-Scallops & Mushroom Fettuccine. Add an additional drizzle of olive oil to the pan and add the garlic, shallots, and crushed red pepper flakes. The Best Sea Scallops And Shrimp Recipes on Yummly Add shrimp, scallops, and tomatoes, tossing to coat.

Heat olive oil in a large skillet over medium high heat. Pat shrimp and scallops dry; sprinkle with seafood seasoning. Seafood pasta with shrimp and scallops and lots of garlic is seriously one of the fastest and most delicious meals you can make with pasta! You can have Shrimp-Scallops & Mushroom Fettuccine using 10 ingredients and 6 steps. Here is how you achieve it.

Ingredients of Shrimp-Scallops & Mushroom Fettuccine

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

If you love shrimp, scallops, butter and garlic, this seafood pasta is for you! As a Fulton Fish Market and an Amazon Associate, I earn from qualifying purchases. Add the garlic, shrimp, scallops, and paprika. Remove the shrimp and scallops with a slotted spoon, place on a platter; set aside and keep warm.

Shrimp-Scallops & Mushroom Fettuccine instructions

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!.

Add wine, basil, pepper flakes, chicken stock, and sugar. Add butter, lemon juice, salt and pepper. Pat scallops dry with paper towels and season with salt and pepper. Melt butter in a large skillet. Melt butter with olive oil in heavy large skillet over medium heat.