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Before you jump to Shrimp-Scallops & Mushroom Fettuccine recipe, you may want to read this short interesting healthy tips about Ways To Live Green Plus Conserve Money In The Kitchen.
Remember when the only men and women who cared about the environment were tree huggers along with hippies? That has fully changed now, since we all seem to have an awareness that the planet is having difficulties, and we all have a part to play in fixing it. According to the experts, to clean up the surroundings we are all going to have to make some adjustments. Each and every family ought to start generating changes that are environmentally friendly and they should do this soon. Here are a few tips that can help you save energy, mainly by making your kitchen area more green.
You may prefer cooking food with your oven, but using a microwave instead will cost you much less money. As soon as you find out it will take 75% more energy to cook in the oven, you could possibly look for more ways to use the microwave. Countertop appliances can boil water as well as steam vegetables more rapidly than your stove, and use a lot less electricity. You might reckon that you save energy by washing your dishes by hand, nonetheless that is not true. A dishwasher is especially efficient when it’s full before a cycle is started. By cool drying or even air drying the dishes besides heat drying them, you can increase the amount of money you save.
The kitchen on its own provides you with many small means by which energy and money can be saved. Efficient living is something we can all accomplish, without difficulty. It’s about being functional, more often than not.
We hope you got insight from reading it, now let’s go back to shrimp-scallops & mushroom fettuccine recipe. To cook shrimp-scallops & mushroom fettuccine you need 10 ingredients and 6 steps. Here is how you achieve it.
The ingredients needed to make Shrimp-Scallops & Mushroom Fettuccine:
- Provide 12 ounces fettuccine
- You need Olive oil, for tossing
- Get to taste Salt and pepper
- Prepare 1 pound large shrimp (about 16), peeled and deveined, tails removed
- Take 1 pound scallops
- Provide 1 stick (8 tbsp) unsalted butter
- Get 2 cups heavy cream
- Prepare 2 pinches freshly grated nutmeg
- You need 1 1/2 cups freshly grated Parmigiano-Reggiano cheese
- You need 1/2 cup mushrooms
Steps to make Shrimp-Scallops & Mushroom Fettuccine:
- 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.
- 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.
- 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
- 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
- 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.
- 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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