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

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Shrimp and Scallops Shiitake, Mushroom, Bacon Cream Sauce over Pasta. I love it over pasta or by itself with crusty French bread to dip in the cream sauce… so cozy! Add cooked spaghetti in the frying pan, or alternatively, you can pour the sauce over the spaghetti on a I made it with shrimp and added more soy sauce because I like the umami taste a lot. Shrimp and Scallop Pasta In Cajun Garlic Cream SauceDelightful Mom Food.

Shrimp and Scallops Shiitake, Mushroom, Bacon Cream Sauce over Pasta Also, a touch of parmesan never hurt anyone. Garlic bread: soaking up creamy sauce with a warm piece of bread. I created this tempting seafood pasta for my wife. 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 of Shrimp and Scallops Shiitake, Mushroom, Bacon Cream Sauce over Pasta

  1. Prepare 4 slices of bacon, -- cooked over medium heat, then diced,save the fat.
  2. Prepare 2 cloves of garlic -- finely chopped.
  3. You need 1 of each shallot -- finely chopped.
  4. It's 4 ounces of shiitake mushroom -- stemmed, sliced thin.
  5. You need 1/4 teaspoon of tarragon.
  6. Prepare To taste of salt.
  7. You need To taste of black pepper.
  8. You need 2 ounces of sherry.
  9. It's 1 cup of shrimp stock or clam juice.
  10. It's 2 cups of heavy cream.
  11. It's 8 ounces of 16-20 shrimp, peeled deveined (most any size shrimp will work).
  12. It's 8 ounces of scallop, large.
  13. It's 12 ounces of dry pasta, cook per directions on the package.

It's a terrific meal served with crusty sourdough. Serve the scallops over a layer of bacon cream sauce. I added mushrooms and chopped spinach to the cream sauce and served it all over angel hair pasta. I made this with scallops and shrimp and it turned out amazing.

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

  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..

I usually don't comment on recipes but I just had to. Over low heat, let the sauce reduce to medium thickness. Add cream sauce to saute pan to toss the drained pasta or. Loaded with mushrooms, bacon, tomatoes, and a touch of cream, it'll momentarily transport you from wherever you are to a cabin in a wintertime woodland. This earthy, smoky classic pasta dish has all the flavors of the forest and a campfire packed into it.