Alfredo Pasta with Scallops and Shrimp


2-3 servings

5-6 oz fettuccine pasta
¼ lb sea scallops
½ lb massive shrimp deveined and shell
3 tablespoons butter
¼ cup finely chopped shallots
¼ cup finely chopped pink bell pepper
¼ cup finely chopped jalapeño pepper
1 cup heavy cream
1/2 cup grated Parmesan cheese
1 tablespoon olive oil
¼ teaspoon minced garlic
Salt and pepper to style
Just a few chopped recent basil leaves for garnish.


Prepare dinner fettuccine in accordance with bundle directions and drain in a colander. Put aside.
Warmth the oil in a big, deep skillet. As soon as the oil begins to warmth up, pan-fry the shrimp for 1 minute per facet. Take away the shrimp from the pan and put aside.
Sear the scallops in medium warmth for two minutes per facet. Flip off the warmth.
Within the empty pasta pan, soften the butter, after which cook dinner the garlic for 1 minute. Add the shallots and peppers. Prepare dinner till tender over low warmth, about 5 minutes.
Pour the heavy cream within the pan after which stir. Prepare dinner over low warmth for 3 minutes.
Add the Parmesan cheese and switch off the warmth. Add salt and pepper if wanted. Stir. Divide the pasta between 2 pasta bowls. High every with shrimp and scallops. Serve instantly.