Shelly's Recipe

FETTUCCINI WITH SHRIMP AND SCALLOPS

Category: Pasta - Seafood

1 lb fettuccine, cooked al dente
1 lb shrimp, peeled and deveined
1 lb bay scallops
6 large clove garlic, minced
1/2 cup dry white wine
1/2 cup broth make from shrimp shells
1/3 cup cream
1 tbsp dried parsley
1 tsp dried basil and lemon juice
Salt and pepper, to taste
Grated parmesan cheese

While pasta is cooking, heat oil in a large saute pan. Add shrimp and saute until slightly golden. Remove from pan. Repeat with scallops. (Be carefully not to overcook the seafood.) Add garlic to pan and saute about 1 minute. Return seafood to pan and add wine and broth; cooked on medium high heat until slightly reduced. Add cream and seasonings. Cook to reduce by one-third. Add lemon juice. Drain pasta, reserving a little pasta liquid. Add pasta to sauce. Toss combine well. Add some liquid if to thick and sprinkle with some cheese. Serve immediately, and pass additional cheese if desired. Serves 4-6