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

Hello everybody, it is Brad, welcome to our recipe site. Today, I will show you a way to prepare a distinctive dish, shrimp and scallops shiitake, mushroom, bacon cream sauce over pasta. It is one of my favorites. For mine, I will make it a bit unique. This will be really delicious.

Shrimp and Scallops Shiitake, Mushroom, Bacon Cream Sauce over Pasta is one of the most favored of current trending meals on earth. It is simple, it is quick, it tastes yummy. It’s enjoyed by millions every day. Shrimp and Scallops Shiitake, Mushroom, Bacon Cream Sauce over Pasta is something which I have loved my whole life. They’re nice and they look fantastic.

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

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. Take 2 cloves garlic – finely chopped
  3. Prepare 1 each shallot – finely chopped
  4. Get 4 ounces shiitake mushroom – stemmed, sliced thin
  5. Prepare 1/4 teaspoon tarragon
  6. Make ready To taste salt
  7. Take To taste black pepper
  8. Take 2 ounces sherry
  9. Prepare 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. Prepare 8 ounces scallop, large
  13. Take 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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