FETTUCCINI WITH SHRIMP AND SCALLOPS

SERVES 4-6

So good and so easy! This recipe calls for cream. You can use the same recipe without the cream or just use half the amount. Although the shrimp broth is optional, it adds flavor. For a different presentation, see Spaghetti with Shrimp and Scallop Tomato Sauce .

INGREDIENTS

1 pound fettuccini, spaghetti, bucattini or similar pasta

1/4 cup olive oil

1 pound shrimp, peeled

1 pound bay scallops

6 large cloves garlic, minced (more or less to taste)

1/2 cup dry white wine

1/2 cup broth made from shrimp shells (optional)

1/2 cup cream

2 tablespoons chopped fresh parsley, or 1 tab;espoon dried

1 tablespoon chopped fresh basil, or 2 teaspoons dried

1 teaspoon fresh lemon juice

Salt and pepper to taste

Freshly grated Parmesan cheese

In large stockpot, heat water for pasta according to package directions for al dente.

Meanwhile, heat a large sauté pan over medium-high heat. Add 2 tablespoons of the olive oil. Add shrimp, season with salt and pepper, and sauté until they just turn pink. Remove from pan. Add the remaining 2 tablespoons of olive oil and do the same with scallops. (Do not overcook fish). Add garlic to sauté pan and sauté about 1 minute. Add wine and broth; cook on high heat until slightly reduced. Return shrimp and scallops to pan. Add cream, parsley, basil salt and pepper. Cook to reduce by about one-third. Add lemon juice.

Drain pasta, saving about 1/2 cup of the pasta water. Add pasta and water to the sauce. Toss to combine well. Serve immediately, passing cheese separately.

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