This blog post was created prior to the Coronavirus outbreak and recent CDC social distancing recommendations. As many of us are spending more time at home, I hope this recipe inspires you to try something new and brings some joy. Stay safe!
It is quick and easy to prepare and also brings healthy fiber into your kitchen - our Shrimp and Scallops Shiitake, Mushroom, Bacon Cream Sauce over Pasta. Since you cook the peppers in the oven, it becomes particularly aromatic and goes perfectly with gnocchi, hard cheese and balsamic cream. If there is anything left over, you can also use the Shrimp and Scallops Shiitake, Mushroom, Bacon Cream Sauce over Pasta as a great lunch side dish the next day. Good Appetite! Fast, faster, express! With our express recipes you can conjure up a balanced and, above all, delicious dish on the table in no time!
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Shrimp and Scallops Shiitake, Mushroom, Bacon Cream Sauce over Pasta.
Before preparing the dish, I have done some research on how to cook Shrimp and Scallops Shiitake, Mushroom, Bacon Cream Sauce over Pasta easily with yummy taste. You can cook Shrimp and Scallops Shiitake, Mushroom, Bacon Cream Sauce over Pasta using 13 ingredients and 5 steps. Here is how you cook that.
Delicious Shrimp and Scallops Shiitake, Mushroom, Bacon Cream Sauce over Pasta Recipe Ingredients
- You need 4 slices of bacon, -- cooked over medium heat, then diced,save the fat.
- You need 2 cloves of garlic -- finely chopped.
- Prepare 1 of each shallot -- finely chopped.
- You need 4 ounces of shiitake mushroom -- stemmed, sliced thin.
- It's 1/4 teaspoon of tarragon.
- Prepare To taste of salt.
- It's To taste of black pepper.
- It's 2 ounces of sherry.
- You need 1 cup of shrimp stock or clam juice.
- It's 2 cups of heavy cream.
- Prepare 8 ounces of 16-20 shrimp, peeled deveined (most any size shrimp will work).
- Prepare 8 ounces of scallop, large.
- It's 12 ounces of dry pasta, cook per directions on the package.
How to make Shrimp and Scallops Shiitake, Mushroom, Bacon Cream Sauce over Pasta step by step
- 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..
- Add the tarragon.
- 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..
- Then add the seafood and bacon then let simmer 4-5 minutes until seafood is cooked..
- Adjust the seasoning as needed..