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

Hey everyone, it’s Louise, welcome to our recipe page. Today, I will show you a way to prepare a distinctive dish, shrimp and scallops shiitake, mushroom, bacon cream sauce over pasta. One of my favorites. For mine, I am going to make it a bit tasty. This will be really delicious.

Shrimp and Scallops Shiitake, Mushroom, Bacon Cream Sauce over Pasta is one of the most popular of current trending meals on earth. It is simple, it is fast, it tastes yummy. It’s appreciated by millions every day. Shrimp and Scallops Shiitake, Mushroom, Bacon Cream Sauce over Pasta is something which I’ve loved my whole life. They’re fine and they look wonderful.

How to Prepare Shrimp and Scallops Shiitake, Mushroom, Bacon Cream Sauce over Pasta

To get started with this particular recipe, we must 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 can achieve that.

Ingredients

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. Take 1 each shallot – finely chopped
4. Prepare 4 ounces shiitake mushroom – stemmed, sliced thin
5. Get 1/4 teaspoon tarragon
6. Take To taste salt
7. Take To taste black pepper
8. Take 2 ounces sherry
9. Get 1 cup shrimp stock or clam juice
10. Make ready 2 cups heavy cream
11. Take 8 ounces 16-20 shrimp, peeled deveined (most any size shrimp will work)
12. Get 8 ounces scallop, large
13. Prepare 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 Simple Way to Make Shrimp and Scallops Shiitake, Mushroom, Bacon Cream Sauce over Pasta

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