Fettuccine Alfredo with Shrimp and Scallops

Recipe courtesy of Jo Davison

Serves 4 to 6

2 tbs Olive Oil

4 Scallops

2 cups, frozen shrimp, thawed

6 tbs, unsalted butter

1 shallot, minced

1 cup heavy cream

1 brick cream cheese, softened

1 cup, finely grated Parmigiano-Reggiano

1 lb dried fettuccine

Heat a skillet on med-high heat, add olive oil, add scallops and cook through.  Add shrimp and set aside.  Start cooking the fettuccine.  In a medium saucepan over med-high heat, melt butter. Add shallots and sauté until tender.  Add cream cheese and heavy cream and bring to a slight boil. Cook for approximately 5 minutes.  Remove from heat.  Drain the pasta and reserve 1/4 cup of the water.

Return the pasta to the pot it was cooked in, set over med-high heat along with the reserved water, add the cream mixture, the Parmigiano-Reggiano, scallops and shrimp.  Toss to combine thoroughly.  Season with salt and pepper to taste, top with more Parmigiano-Reggiano.  Serve immediately.