Seafood Fettuccini in Mushroom Cream Sauce
What you’ll need
Ingredients
- 6 Tbsp. butter, unsalted
- 1 clove garlic, minced
- 454 g shiitake mushrooms, sliced
- 907 g bay scallops, rinsed
- 454 g shrimp, peeled, cleaned and deveined
- 454 g fettuccini pasta, cooked and drained
- Parsley, for garnish
Sauce Mix
- 2 Tbsp. Lee Kum Kee Panda Brand Green Label Oyster Flavored Sauce
- 3 cups heavy cream
- ¾ cups parmesan cheese, grated
- 1 tsp. Lee Kum Kee Pure Sesame Oil
Made with
Lee Kum Kee products
How to make it
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Melt the butter in a large pan over medium heat. Add the garlic and sliced mushrooms and cook until tender or golden brown, about 3 minutes.
-
Add bay scallops and shrimp to pan and cook until shrimp turn pink, about 6 minutes. Add Lee Kum Kee Panda Brand Green Label Oyster Flavored Sauce, heavy cream and parmesan cheese and allow to simmer for 5 minutes.
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Toss in cooked pasta and sesame oil to sauce and seafood mixture. Mix well and remove from heat.
-
Transfer to platter and serve right away. Garnish with fresh parsley.
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