Cranberry Fettuccine Tomato Cream Sauce with Shrimp and Scallops

• 1 pound Raw Peeled De-veined Tail-off 16/20 Count Shrimp
• 1/2 teaspoons Sea Salt
• 1/4 teaspoons Black Pepper
• 1/4 teaspoons Smoked Paprika
• 2 Tablespoons Unsalted Butter
• 1 pound Fettuccine Pasta Or Spaghetti (your Choice)
• 1 gallon Cranberry Juice
• 1/2 Tablespoons Sea Salt For Seasoning Juice
• 1 Tablespoon Olive Oil
• 1 Tablespoon Thinly Sliced Shallots
• 2 cloves Garlic, Minced
• 1 pint Sliced White Mushroom (8 Ounces)
• 1 Tablespoon Unsalted Butter
• 1/2 cups Dry White Wine
• 1 cup Heavy Cream
• 3 Tablespoons Tomato Paste
• 1/2 cups Leftover Cranberry Juice From Boiling Pasta
• 1 leaf Fresh Bay Leaf; If Using Dry Please Use 2 Leaves
• 1 teaspoon Italian Seasoning
• 1/4 teaspoons Each Oregano, Grounded Nutmeg, Cayenne Pepper
• 1 pound Baby Scallops
• 1/2 cups Sour Cream
• 1/2 cups Parmigiano-Reggiano
• 1 Tablespoon Minced Parsley
• Salt And Pepper, For Seasoning

1. Directions:
2. * Season shrimp with salt, pepper, and paprika.
3. Set aside in a fridge for 15 minutes.
4. * Boil cranberry juice and season with salt, add pasta and cook to al dente per package instructions.
5. * Save 1 cup of the cranberry juice from cooking and set it aside.
6. We will use 1/2 cup.
7. The other half is in case we need to lighten up the sauce.
8. * While pasta is cooking, heat up a medium sauce pan or a deep pan for the sauce.
9. * When the pan is hot, add olive oil.
10. Then add shallots and garlic.
11. Saute them till theyre translucent * Add mushrooms.
12. Saute till mushrooms start to cook through.
13. They will absorb oil, so add 1 Tablespoon of butter.
14. * Add white wine.
15. Simmer it for 10 minutes.
16. Add cream and tomato paste.
17. Use a wooden spoon and stir a bit mixing in the paste.
18. * Add 1/2 cup of the reserved cranberry juice.
19. Add bay leaf, and all the seasonings.
20. Let it simmer for 15 minutes.
21. * Add scallops into the sauce; stir.
22. * In the meantime, pan-grill the shrimps.
23. Heat up a cast iron pan.
24. Add butter.
25. When butter is melting and starts to bubble, add shrimp.
26. * Cook shrimp for about 2 minutes on each side.
27. The trick is to use the back of a wooden spoon or spatula to put some weight on the shrimps so that their edges get crispy and to create a smokey flavor.
28. After cooking all of the shrimp, remove them from the heat and set aside.
29. You can keep them warm by covering with foil.
30. * Going back to the sauce, add sour cream, stir, then add cheese.
31. Add salt and pepper if needed.
32. To Plate:
33. * Place pasta on your serving dish, pour the cream sauce over, place shrimp on top, and sprinkle with minced parsley.
34. * Sprinkle with more cheese if needed.

shrimp, salt, black pepper, paprika, butter, pasta, gallon, salt, olive oil, shallots, garlic, white mushroom, butter, white wine, heavy cream, tomato paste, cranberry juice, if using, italian seasoning, oregano, sour cream, parsley, salt

Taken from tastykitchen.com/recipes/main-courses/cranberry-fettuccine-tomato-cream-sauce-with-shrimp-and-scallops/ (may not work)