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Shrimp-Scallops & Mushroom Fettuccine
Shrimp-Scallops & Mushroom Fettuccine

Before you jump to Shrimp-Scallops & Mushroom Fettuccine recipe, you may want to read this short interesting healthy tips about Foods That Make You Happy.

A lot of us have been trained to believe that comfort foods are bad and must be avoided. At times, if your comfort food is essentially candy or other junk foods, this is true. Otherwise, comfort foods could be really healthy and good for you. There are a number of foods that basically can boost your moods when you eat them. If you seem to feel a little bit down and you’re in need of a happiness pick me up, try a few of these.

Green tea is excellent for moods. You just knew green tea had to be in this article somewhere, right? Green tea is high in a specific amino acid called L-theanine. Studies have found that this amino acid basically stimulates brain waves. This will improve your brain’s focus while simultaneously loosening up the rest of your body. You were already aware that that green tea helps you become a lot healthier. Now you know that green tea can elevate your mood also!

You can see, you don’t need junk food or foods that are not good for you to feel better! Try these hints instead!

We hope you got insight from reading it, now let’s go back to shrimp-scallops & mushroom fettuccine recipe. To make shrimp-scallops & mushroom fettuccine you need 10 ingredients and 6 steps. Here is how you cook it.

The ingredients needed to make Shrimp-Scallops & Mushroom Fettuccine:
  1. Prepare 12 ounces fettuccine
  2. Provide Olive oil, for tossing
  3. Get to taste Salt and pepper
  4. You need 1 pound large shrimp (about 16), peeled and deveined, tails removed
  5. Provide 1 pound scallops
  6. Get 1 stick (8 tbsp) unsalted butter
  7. Use 2 cups heavy cream
  8. Provide 2 pinches freshly grated nutmeg
  9. You need 1 1/2 cups freshly grated Parmigiano-Reggiano cheese
  10. You need 1/2 cup mushrooms
Steps to make Shrimp-Scallops & Mushroom Fettuccine:
  1. Bring a large pot of water to a boil, and salt generously. Add the pasta, and boil according to package directions until al dente, tender but still slightly firm. Strain, and toss with a splash of oil.
  2. Meanwhile, arrange the shrimp and scallops in a single layer on a large pie pan or paper plate, and pat them with a paper towel until completely dry. Season with salt and pepper.
  3. Heat a large skillet over medium heat, and add 2 tablespoons of the butter. When the butter melts, raise the heat to medium-high, sauté garlic for one minute then add mushrooms and cook for one minute
  4. Add scallops and shrimp and cook until shrimp is pink. The scallops should be cooked same time as shrimp. Cook for about 5-7 minutes
  5. Pour heavy cream directly to the shrimp scallops and mushrooms. Whisk the Parmigiano-Reggiano into the sauce. Cook for about 5 minutes. Season with salt and pepper.
  6. Put pasta in a serving container then pour sauce mixture to the pasta. Don’t worry about putting too much sauce because the pasta will soak it up. Serve hot and enjoy!

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