Shrimp and Scallops Shiitake, Mushroom, Bacon Cream Sauce over Pasta. Shrimp and scallops in a garlicky Parmesan cream sauce with sun dried tomatoes and spinach. Over-cooking gives shrimp and scallops a tough, rubbery texture. Optional: serve over cooked pasta, if desired.
Bring a pot of water to a boil for your pasta.
Fresh shiitake mushrooms, sauteed in garlic and onion, is simmered in a reduction of wine, stock and cream, then tossed with delicate strands of angel hair pasta and served with a dusting of Parmesan and parsley.
It's a rainy night in GA so I whipped up some shrimp and scallops in a brandy cream sauce served over toasted bread - on point for the nation!
You can have Shrimp and Scallops Shiitake, Mushroom, Bacon Cream Sauce over Pasta using 13 ingredients and 5 steps. Here is how you achieve that.
Ingredients of Shrimp and Scallops Shiitake, Mushroom, Bacon Cream Sauce over Pasta
- You need 4 slices of bacon, -- cooked over medium heat, then diced,save the fat.
- You need 2 cloves of garlic -- finely chopped.
- You need 1 of each shallot -- finely chopped.
- Prepare 4 ounces of shiitake mushroom -- stemmed, sliced thin.
- It's 1/4 teaspoon of tarragon.
- You need To taste of salt.
- It's To taste of black pepper.
- Prepare 2 ounces of sherry.
- Prepare 1 cup of shrimp stock or clam juice.
- It's 2 cups of heavy cream.
- It's 8 ounces of 16-20 shrimp, peeled deveined (most any size shrimp will work).
- Prepare 8 ounces of scallop, large.
- You need 12 ounces of dry pasta, cook per directions on the package.
Over low heat, let the sauce reduce to medium thickness. 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.
Shrimp and Scallops Shiitake, Mushroom, Bacon Cream Sauce over Pasta instructions
- 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..
I usually don't comment on recipes but I just had to. 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. Loaded with mushrooms, bacon, tomatoes, and a touch of cream, it'll momentarily transport you from wherever you are to a cabin in a wintertime woodland. I created this tempting seafood pasta for my wife.