Shrimp and Scallops Shiitake, Mushroom, Bacon Cream Sauce over Pasta
Shrimp and Scallops Shiitake, Mushroom, Bacon Cream Sauce over Pasta

Hey everyone, hope you’re having an amazing day today. Today, I’m gonna show you how to make a special dish, shrimp and scallops shiitake, mushroom, bacon cream sauce over pasta. One of my favorites food recipes. This time, I will make it a little bit tasty. This is gonna smell and look delicious.

Shrimp and Scallops Shiitake, Mushroom, Bacon Cream Sauce over Pasta is one of the most popular of recent trending foods on earth. It’s simple, it’s quick, it tastes delicious. It’s appreciated by millions daily. Shrimp and Scallops Shiitake, Mushroom, Bacon Cream Sauce over Pasta is something that I’ve loved my entire life. They’re nice and they look wonderful.

To get started with this recipe, we must first prepare a few ingredients. You can have shrimp and scallops shiitake, mushroom, bacon cream sauce over pasta using 13 ingredients and 5 steps. Here is how you can achieve it.

The ingredients needed to make Shrimp and Scallops Shiitake, Mushroom, Bacon Cream Sauce over Pasta:
  1. Prepare 4 slices bacon, – cooked over medium heat, then diced,save the fat
  2. Make ready 2 cloves garlic – finely chopped
  3. Make ready 1 each shallot – finely chopped
  4. Make ready 4 ounces shiitake mushroom – stemmed, sliced thin
  5. Take 1/4 teaspoon tarragon
  6. Make ready To taste salt
  7. Prepare To taste black pepper
  8. Take 2 ounces sherry
  9. Get 1 cup shrimp stock or clam juice
  10. Get 2 cups heavy cream
  11. Prepare 8 ounces 16-20 shrimp, peeled deveined (most any size shrimp will work)
  12. Take 8 ounces scallop, large
  13. Get 12 ounces dry pasta, cook per directions on the package
Steps to make Shrimp and Scallops Shiitake, Mushroom, Bacon Cream Sauce over Pasta:
  1. 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.
  2. Add the tarragon
  3. 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.
  4. Then add the seafood and bacon then let simmer 4-5 minutes until seafood is cooked.
  5. Adjust the seasoning as needed.

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