Cranberry Fettuccine Tomato Cream Sauce With Shrimps and Scallops
By: I Just Love My Apron
Published: Tuesday, June 8, 2010 - 3:28pm

Ingredients




For shrimps

Ingredients:

1 pound raw peeled de-veined tail-off 16/20 shrimp
1/2 teaspoon sea salt
1/4 teaspoon black pepper
1/4 teaspoon smoked paprika
2 tablespoons unsalted butter
Pasta

Iingredients:

1 pound Fettuccine pasta or spaghetti (your choice)
1 gallon cranberry juice
Sea salt for salting water

cup Save 1  of cranberry juice from cooking pasta
Scallop tomato creamy sauce

Ingredients:

1 pound baby scallops
3 tablespoons tomato paste
1 cup heavy cream
1/2 cup dry white wine
1/2 cup sour cream
1/2 cup leftover cranberry juice from boiling pasta
8 ounces pint sliced white mushroom
1 fresh bay leaf; if using dry please use 2 leaves
2 garlic cloves, minced
1 tablespoon thinly sliced shallots
1 tablespoon olive oil
1 tablespoon unsalted butter
1 teaspoon Italian seasoning
1/4 teaspoon each oregano, grounded nutmeg, cayenne pepper
1/2 cup grated Parmigiano-Reggiano
1 tablespoon minced parsley
Salt and pepper for seasoning

Preparation

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