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Directions:
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* Season shrimp with salt, pepper, and paprika.
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Set aside in a fridge for 15 minutes.
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* Boil cranberry juice and season with salt, add pasta and cook to al dente per package instructions.
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* Save 1 cup of the cranberry juice from cooking and set it aside.
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We will use 1/2 cup.
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The other half is in case we need to lighten up the sauce.
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* While pasta is cooking, heat up a medium sauce pan or a deep pan for the sauce.
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* When the pan is hot, add olive oil.
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Then add shallots and garlic.
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Saute them till theyre translucent * Add mushrooms.
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Saute till mushrooms start to cook through.
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They will absorb oil, so add 1 Tablespoon of butter.
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* Add white wine.
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Simmer it for 10 minutes.
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Add cream and tomato paste.
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Use a wooden spoon and stir a bit mixing in the paste.
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* Add 1/2 cup of the reserved cranberry juice.
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Add bay leaf, and all the seasonings.
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Let it simmer for 15 minutes.
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* Add scallops into the sauce; stir.
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* In the meantime, pan-grill the shrimps.
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Heat up a cast iron pan.
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Add butter.
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When butter is melting and starts to bubble, add shrimp.
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* Cook shrimp for about 2 minutes on each side.
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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.
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After cooking all of the shrimp, remove them from the heat and set aside.
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You can keep them warm by covering with foil.
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* Going back to the sauce, add sour cream, stir, then add cheese.
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Add salt and pepper if needed.
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To Plate:
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* Place pasta on your serving dish, pour the cream sauce over, place shrimp on top, and sprinkle with minced parsley.
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* Sprinkle with more cheese if needed.
