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Shrimp And Scallops Shiitake, Mushroom, Bacon Cream Sauce Over Pasta

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

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

By: Chef Craig TCW via Cookpad.com

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

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

Method for "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.

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