Seaside Pasta Recipe
Pan seared large shrimp and scallops over fettuccine tossed with our homemade tarragon creamy champagne sauce, red peppers, mushrooms. GFO
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Ingredients
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Seafood
Pasta
Vegetables
Sauce
Method
Prepare Ingredients
- 1
Clean and Chop
Clean the shrimp and scallops under cold water. Remove the shells from the shrimp if not already done. Pat them dry with a paper towel. Chop the red bell pepper into thin strips and slice the mushrooms.
Cook Pasta
- 2
Boil Fettuccine
In a large pot, bring salted water to a boil. Add the fettuccine pasta and cook according to package instructions until al dente. Drain and set aside.
Make Sauce
- 3
Sauté Vegetables
In a large skillet, heat 1 tablespoon of olive oil and 1 tablespoon of butter over medium heat. Add the chopped red bell pepper and sliced mushrooms. Sauté for about 4-5 minutes until softened.
- 4
Add Garlic
Mince the garlic cloves and add them to the skillet. Cook for an additional 1-2 minutes until fragrant.
- 5
Add Champagne and Cream
Pour in the champagne and bring to a simmer. Allow it to reduce by half. Then, lower the heat and add the heavy cream, stirring to combine.
- 6
Add Tarragon
Stir in the fresh tarragon, salt, and black pepper. Let the sauce simmer gently for another 5 minutes.
Cook Seafood
- 7
Combine and Serve
- 8
Mix Pasta with Sauce
In a large bowl, combine the cooked fettuccine pasta with the creamy champagne sauce. Toss well to coat the pasta.
- 9
Top with Seafood
Plate the pasta and top with the sautéed shrimp and scallops. Garnish with additional tarragon if desired.
