Prep 15 mins
Cook 20 mins
This recipe came about partially as a result of me attempting to recreate a dish that I once had at a Red Lobster Restaurant. That was a baked dish with a thick layer of molten (I kid you not!) layer of cheese on the top and spiced shrimp in a marinara sauce below. While this dish in no where near that it is still very good and as a real bonus is quick and easy to make. It is also a recipe that is easy to adjust for different tastes. I would love to hear of any variations that you may come up with on it. This dish is good served over either rice or pasta.
- 1 lb shrimp
- 1 lb bay scallop
- 10 medium fresh mushrooms (sliced)
- 2 large tomatoes, diced (large chunks)
- 1 medium onion (diced)
- 3 garlic cloves (thin sliced)
- 1 teaspoon garlic powder
- 2 tablespoons lemon pepper
- 1⁄2 cup of grated parmesan cheese
- 1⁄2 cup real butter
- 2 tablespoons olive oil
- 2 tablespoons cornstarch
- Melt butter+ olive oil in a heavy frypan or Wok over high heat until bubbling stops.
- Add diced onions and sliced garlic to butter and sauté until onions turn translucent.
- Add garlic powder and lemon pepper, mix well.
- Add peeled and deveined shrimp and scallops.
- Cook on high heat until shrimp just starts to turn pink.
- Add diced tomatoes and sliced mushrooms.
- Cook until tomatoes just start to break down.
- Slowly stir in the cornstarch dissolved in about a 3/4 cup of water.
- add it a little at a time until the desired consistency is achieved.
- Remember, for corn starch to thicken the liquid must come to at least a slow boil.
- Stir in the 1/2 cup of parmesan cheese.
- Remove from heat.
I made this tonight for my husband and I and wow.. It was amazing. I added a few broccoli florets to the fettuccine toward the end of the boiling process. It added color and a good flavor to the pasta. Great Recipe!!!!!!!!!!1