FETTUCCINI WITH SHRIMP AND SCALLOPS

SERVES 4-6

So good and so easy! This recipe calls for cream. You can use the same recipe with a little additional olive oil and no cream. Although the shrimp broth is optional, it does add 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 tbsp chopped fresh parsley, or 1 tbsp dried

1 tbsp chopped fresh basil, or 1 tsp dried

1 tsp 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, leaving a little of the pasta broth. Add pasta to sauce. Toss to combine well. Serve immediately, passing cheese separately.

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