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Seafood Fettuccini in Mushroom Cream Sauce

Seafood Fettuccini in Mushroom Cream Sauce

  • Difficulty Level: 2
  • Serves Serves: 4
  • Preparation

    5 mins

  • Cooking

    15 mins

30 minutes Fusion Rice or Noodle Seafood Dinner Less Than 30 mins

What You Will Need

Ingredients

  • 6 Tbsp. butter, unsalted
  • 1 clove garlic, minced
  • 16 oz. shiitake mushrooms, sliced
  • 2 lb. bay scallops, rinsed
  • 1 lb. shrimp, peeled, cleaned and deveined
  • 1 lb. 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

Gluten Free Oyster Sauce

Oyster Sauces

Gluten-Free Oyster Sauce
Pure Sesame Oil 15 fl oz (445 ml)

Sesame Oils

Pure Sesame Oil

How to make it

  1. 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.
  2. 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.
  3. Toss in cooked pasta and sesame oil to sauce and seafood mixture. Mix well and remove from heat.
  4. Transfer to platter and serve right away. Garnish with fresh parsley.

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