Shelly's Recipe

FETTUCCINE UZIE

Category: Pasta - Seafood

1 lb fettuccine, cooked not quite al dente
2 tbsp butter, divided
1 tbsp minced shallots and garlic
8 large sea scallops, cut in half horizontally
12 medium raw shrimp, peeled and deveined and butterflied, keeping tails intact
1 cup heavy cream
Salt and pepper, to taste
Chopped Italian parsley

While pasta is cooking, saute shrimp in 1 tbsp butter in a skillet. Remove from pan and set aside. In a saucepan, melt remaining butter and add the shallots and garlic. Cook until translucent.

Add the shrimp and scallops and simmer for 1 minute. Add cream. Reduce heat to a simmer. Add pasta and season with salt and pepper. Cook, tossing occasionally, until shellfish and pasta are al dente. Garnish with parsley and serve.