Hey everyone, it’s Louise, welcome to our recipe site. Today, we’re going to make a special dish, shrimp and scallops shiitake, mushroom, bacon cream sauce over pasta. One of my favorites. For mine, I will make it a bit tasty. This will be really delicious.
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Shrimp and Scallops Shiitake, Mushroom, Bacon Cream Sauce over Pasta is one of the most favored of recent trending meals in the world. It is simple, it’s fast, it tastes delicious. It’s appreciated by millions daily. They are fine and they look wonderful. Shrimp and Scallops Shiitake, Mushroom, Bacon Cream Sauce over Pasta is something that I have loved my entire life.
To begin with this particular recipe, we have to prepare a few components. You can cook shrimp and scallops shiitake, mushroom, bacon cream sauce over pasta using 13 ingredients and 5 steps. Here is how you can achieve that.
The ingredients needed to make Shrimp and Scallops Shiitake, Mushroom, Bacon Cream Sauce over Pasta:
- Take 4 slices bacon, – cooked over medium heat, then diced,save the fat
- Prepare 2 cloves garlic – finely chopped
- Prepare 1 each shallot – finely chopped
- Get 4 ounces shiitake mushroom – stemmed, sliced thin
- Make ready 1/4 teaspoon tarragon
- Prepare To taste salt
- Prepare To taste black pepper
- Get 2 ounces sherry
- Take 1 cup shrimp stock or clam juice
- Take 2 cups heavy cream
- Make ready 8 ounces 16-20 shrimp, peeled deveined (most any size shrimp will work)
- Prepare 8 ounces scallop, large
- Take 12 ounces dry pasta, cook per directions on the package
This earthy, smoky classic pasta dish has all the flavors of the forest and a campfire packed into it. Succulent shrimp and tender scallops simmered in a garlicky cream sauce with a hint of lemon and tossed with hot pasta. Welcome to Life's Ambrosia where Dinner is served and memories are made. Over low heat, let the sauce reduce to medium thickness.
Steps to make Shrimp and Scallops Shiitake, Mushroom, Bacon Cream Sauce over Pasta:
- 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.
This shrimp and mushrooms sauce is luscious, juicy and just succulent. In the same skillet over med/high heat, caramelize your diced onions and sliced mushrooms then add the tomato mixture back into the same. Serve the scallops over a layer of bacon cream sauce. I added mushrooms and chopped spinach to the cream sauce and served it all over angel hair pasta. I made this with scallops and shrimp and it turned out amazing.
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