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

Hello everybody, it’s Louise, welcome to our recipe page. Today, we’re going to make a distinctive dish, shrimp and scallops shiitake, mushroom, bacon cream sauce over pasta. It is one of my favorites food recipes. This time, I’m gonna 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 favored of recent trending meals on earth. It’s enjoyed by millions every day. It’s easy, it is quick, it tastes yummy. Shrimp and Scallops Shiitake, Mushroom, Bacon Cream Sauce over Pasta is something that I’ve loved my whole life. They are fine and they look fantastic.

Easiest Way to Make Shrimp and Scallops Shiitake, Mushroom, Bacon Cream Sauce over Pasta

To begin with this particular recipe, we have to prepare a few components. 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.

Ingredients

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. Make ready 2 cloves garlic – finely chopped
3. Take 1 each shallot – finely chopped
4. Make ready 4 ounces shiitake mushroom – stemmed, sliced thin
5. Get 1/4 teaspoon tarragon
6. Get To taste salt
7. Get To taste black pepper
8. Make ready 2 ounces sherry
9. Take 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. Prepare 8 ounces scallop, large
13. Get 12 ounces dry pasta, cook per directions on the package

Instructions

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.

As simple as that Guide to Prepare Shrimp and Scallops Shiitake, Mushroom, Bacon Cream Sauce over Pasta

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