Served as main course. Non-vegetarian dish.

Italian

1 pound Fettuccine Noodles

1 dash Salt

1 dash Oil

1 Tablespoon Butter

1 Tablespoon Shallots, minced

1 Tablespoon Garlic, minced

8 Sea Scallops, cut in half horizontally

12 Raw Shrimp

Peeled, deveined and Butterflied, keep tails

1 cup Heavy Cream

Salt and Pepper

Italian Parsley, chopped

Saute in shrimp butter. Cook the pasta in a 4 quart pot of boiling water, adding the salt and oil. Cook a few minutes or until the pasta is al dente. Drain. Heat an 11 inch saucepan. Add the butter, shallots and garlic. Cook until translucent. Add shrimp and scallops and simmer for one minute. Add cream. Reduce heat to simmer. Add pasta and salt and pepper to taste. Cook, tossing occasionally, until shellfish and pasta are al dente. Garnish with parsley and serve.

Serves: 4

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