Good afternoon here we will give you a recipe shrimp-scallops & mushroom fettuccine which is interesting The way preparing it is very very easy. You just need to be careful to get results from shrimp-scallops & mushroom fettuccine which has aroma and taste that can evoke our tastes.

So that the result of shrimp-scallops & mushroom fettuccine, what needs to be done is first from the type of material, then selection of fresh and good ingredients, to how to processing and serving it. No need doubt if want to prepare shrimp-scallops & mushroom fettuccine the delicious as long as you know the tricks and how to make this dish you can be serving very special.

Ingredients and seasonings used for prepare

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

Add the garlic, shrimp, scallops, and paprika. Add wine, basil, red pepper, chicken base. Add butter, lemon juice, salt and pepper. Directions Bring a large pot of salted water to a boil.

Step by step 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!
7. Done and ready to serve!

Add the linguine and cook as the label directs. Meanwhile, heat a large skillet over medium-high heat. Pat the shrimp and scallops dry, then. Place shrimp and scallops in a large resealable plastic bag; set aside. In a microwave-safe bowl, combine the butter, lemon juice, Worcestershire sauce, garlic powder and paprika.

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