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

Shrimp and Scallops Shiitake, Mushroom, Bacon Cream Sauce over Pasta. See great recipes for Shrimp n Scallop pasta w/ White Wine sauce too! Deglaze the pan with the wine, and add parsley, basil and thyme and let the liquid reduce by. See great recipes for Shrimp and Scallops Shiitake, Mushroom, Bacon Cream Sauce over Pasta too!

The sauce is a wonderful mixture of white wine, cream, onions, and bacon. Shrimp and Scallops Shiitake, Mushroom, Bacon Cream Sauce over Pasta.. Lighten the recipe up a bit with half-and-half or light cream instead of heavy cream. You can have Shrimp and Scallops Shiitake, Mushroom, Bacon Cream Sauce over Pasta using 13 ingredients and 5 steps. Here is how you achieve that.

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

A dash of nutmeg adds flavor to seafood cream sauce. Pat the shrimp and scallops dry, then season with salt and pepper. Cook pasta according to package directions. Meanwhile, saute mushrooms and onion in oil in a large skillet until tender.

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

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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