Cranberry Fettuccine Tomato Cream Sauce With Shrimps and Scallops

Cranberry Fettuccine Tomato Cream Sauce With Shrimps and Scallops takes about 45 minutes from beginning to end. This sauce has 1388 calories, 60g of protein, and 42g of fat per serving. This recipe serves 6. For $5.5 per serving, this recipe covers 44% of your daily requirements of vitamins and minerals. A mixture of paprika, seasoning, shallots, and a handful of other ingredients are all it takes to make this recipe so yummy. 3 people have tried and liked this recipe. It is brought to you by Foodista. With a spoonacular score of 21%, this dish is not so great. Try Fettuccine with Tomato Cream Sauce, Fettuccine with Tomato-Cream Sauce, and Fettuccine in Cream, Tomato & Basil Sauce for similar recipes.

Servings: 6

Preparation duration: -1 minutes

Cooking duration: -1 minutes

 

Ingredients:

Equipment:

Cooking instruction summary:

1. Season shrimps with salt, pepper, and paprika. Set aside in a fridge for 15 mins
2. Boil cranberry juice and season with salt, add pasta and cook to al dente per package's instruction
3. Save 1 cup of cranberry juice from cooking. We will use 1/2 cup. The other half is in case we need to lighten up the sauce
4. While pasta is cooking, heat up a medium sauce pan or a deep pan for the sauce
5. When the pan is hot, add olive oil. Then add shallot and garlic. Saute them till they're translucent
6. Add mushroom. Saute it till mushroom starts to cook through. They will absorb oil, so add 1 TBS of butter.
7. Add white wine. Simmer it for 10 mins. Add cream and tomato paste. Use wooden spoon stir for the paste to dissolve.
8. Add 1/2 cup cranberry juice. Add bay leaf, and all the seasonings. Let it simmer for 15 mins
9. Add scallops in the sauce; stir
10. In a meantime, pan-grill the shrimps. Heat up a cast iron pan. Add butter. When butter is melting and starts to bubble. Add shrimps
11. Cook shrimps for about 2 mins on each side. The trick is to use a back of a wooden spoon or spatula to put some weight on the shrimps so that their edge get crispy and to create a smokey flavor. After cook all the shrimps, set aside by covering with foil
12. Going back to the sauce, add sour cream, stir, then add cheese. Add salt and pepper if needed
13. To Plate:
14. Place pasta on a prepared dish, pour the cream sauce over, place shrimps on top, and sprinkle with minced parsley
15. Sprinkle with more cheese if needed

 

Step by step:

1. Season shrimps with salt, pepper, and paprika. Set aside in a fridge for 15 mins

2. Boil cranberry juice and season with salt, add pasta and cook to al dente per package's instruction

3. Save 1 cup of cranberry juice from cooking. We will use 1/2 cup. The other half is in case we need to lighten up the sauce

4. While pasta is cooking, heat up a medium sauce pan or a deep pan for the sauce

5. When the pan is hot, add olive oil. Then add shallot and garlic.

6. Saute them till they're translucent

7. Add mushroom.

8. Saute it till mushroom starts to cook through. They will absorb oil, so add 1 TBS of butter.

9. Add white wine. Simmer it for 10 mins.

10. Add cream and tomato paste. Use wooden spoon stir for the paste to dissolve.

11. Add 1/2 cup cranberry juice.

12. Add bay leaf, and all the seasonings.

13. Let it simmer for 15 mins

14. Add scallops in the sauce; stir

15. In a meantime, pan-grill the shrimps.

16. Heat up a cast iron pan.

17. Add butter. When butter is melting and starts to bubble.

18. Add shrimps

19. Cook shrimps for about 2 mins on each side. The trick is to use a back of a wooden spoon or spatula to put some weight on the shrimps so that their edge get crispy and to create a smokey flavor. After cook all the shrimps, set aside by covering with foil

20. Going back to the sauce, add sour cream, stir, then add cheese.

21. Add salt and pepper if needed

To Plate

1. Place pasta on a prepared dish, pour the cream sauce over, place shrimps on top, and sprinkle with minced parsley

2. Sprinkle with more cheese if needed

Nutrition Information:

covered percent of daily need