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

Hello everybody, it’s John, welcome to our recipe site. 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 unique. This will be really delicious.

Shrimp and Scallops Shiitake, Mushroom, Bacon Cream Sauce over Pasta is one of the most well liked of recent trending foods on earth. It’s appreciated by millions every day. It’s simple, it’s quick, it tastes yummy. They’re fine and they look fantastic. Shrimp and Scallops Shiitake, Mushroom, Bacon Cream Sauce over Pasta is something that I’ve loved my whole life.

To get started with this recipe, we must 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. Make ready 4 slices bacon, – cooked over medium heat, then diced,save the fat
  2. Get 2 cloves garlic – finely chopped
  3. Get 1 each shallot – finely chopped
  4. Prepare 4 ounces shiitake mushroom – stemmed, sliced thin
  5. Take 1/4 teaspoon tarragon
  6. Get To taste salt
  7. Make ready To taste black pepper
  8. Make ready 2 ounces sherry
  9. Make ready 1 cup shrimp stock or clam juice
  10. Take 2 cups heavy cream
  11. Get 8 ounces 16-20 shrimp, peeled deveined (most any size shrimp will work)
  12. Get 8 ounces scallop, large
  13. Make ready 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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