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.

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