Scallop & Shrimp Recipe
shrimp and bay scallops in vermouth cream sauce, shallots and garlic, spinach, fettuccine, parmesan
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Ingredients
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Seafood
Pasta
Sauce
Vegetables
Seasoning
Method
Preparation
- 1
Cook the Fettuccine
Bring a large pot of salted water to a boil. Add the fettuccine and cook according to package instructions until al dente. Drain and set aside.
- 2
Sauté Shallots and Garlic
In a large skillet, heat 2 tablespoons of olive oil over medium heat. Add the minced shallots and sauté for about 2 minutes until translucent. Then, add the minced garlic and sauté for an additional 1 minute until fragrant.
- 3
- 4
Make the Sauce
Pour in 1 cup of vermouth and bring to a simmer. Allow to cook for about 3 minutes to reduce slightly. Then, add 1 cup of heavy cream, salt, and black pepper. Stir well and cook for another 2-3 minutes until the sauce thickens slightly.
- 5
Add Spinach and Cheese
Stir in the fresh spinach and cook for about 1-2 minutes until wilted. Then, add 1 cup of grated Parmesan cheese and mix until melted and combined.
- 6
Combine with Pasta
Add the cooked fettuccine to the skillet, tossing gently to coat the pasta in the sauce. Heat through for 1-2 minutes.
Serving
- 7
Plate the Dish
Serve the scallop and shrimp fettuccine immediately, garnished with additional Parmesan cheese if desired.