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

Hey everyone, hope you’re having an amazing day today. Today, I’m gonna show you how to make a distinctive dish, shrimp and scallops shiitake, mushroom, bacon cream sauce over pasta. One of my favorites. This time, I will make it a little bit tasty. This is gonna smell and look delicious.

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

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

To begin 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 can achieve that.

Ingredients

The ingredients needed to make Shrimp and Scallops Shiitake, Mushroom, Bacon Cream Sauce over Pasta:

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

Instructions

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.

As simple as that Recipe of Shrimp and Scallops Shiitake, Mushroom, Bacon Cream Sauce over Pasta

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