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

Hey everyone, it’s Jim, welcome to my recipe page. Today, I’m gonna show you how to make a distinctive dish, shrimp and scallops shiitake, mushroom, bacon cream sauce over pasta. It is one of my favorites food recipes. For mine, I am going to make it a little bit tasty. This will be really delicious.

Shrimp and Scallops Shiitake, Mushroom, Bacon Cream Sauce over Pasta is one of the most well liked of current trending foods in the world. It is easy, it’s fast, it tastes yummy. It’s enjoyed by millions every day. They are fine and they look wonderful. Shrimp and Scallops Shiitake, Mushroom, Bacon Cream Sauce over Pasta is something that I’ve loved my whole life.

To begin with this recipe, we must first prepare a few components. 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 that.

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