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     Title: Seafood Fettuccine Alfredo
Categories: Pasta, Seafood, Cheese, Vegetables, Sauces
     Yield: 2 Servings

     4 oz Uncooked fettuccine
   1/4 lb Uncooked U-40 shrimp;
          - peeled, deveined
   1/4 lb Sea scallops; halved
     2 tb Olive oil; divided
     1 sm Shallot; chopped
     1 cl Garlic; minced
   1/4 c  Chicken broth
   1/4 c  White wine
     1 c  Heavy whipping cream or half
          - & half
   1/2 c  Parmesan cheese; grated
     1    Roma tomato; diced
     2 tb Fresh parsley; minced

 Cook the fettuccine according to package directions. Meanwhile, in
 a large skillet, saute shrimp and scallops in 1 tb oil for 3 to
 5 minutes or until shrimp turn pink and scallops are opaque. Remove
 and keep warm.

 In the same skillet, saute shallot in remaining oil until tender.
 Add garlic; cook 1 minute longer. Stir in broth and wine. Bring to
 a boil. Reduce heat; simmer, uncovered, for 6 to 8 minutes or until
 most of the liquid has evaporated. Stir in cream; cook, uncovered,
 over medium heat for 5 minutes or until thickened.

 Drain fettuccine; stir into cream sauce. Add shrimp, scallops, and
 cheese; toss to coat. Sprinkle with tomato, parsley, and additional
 Parmesan cheese if desired.

 Recipe by Jimmy Spellings, Oakland, Tennessee

 Recipe FROM: https://www.tasteofhome.com

 Uncle Dirty Dave's Archives

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