Seafood Fettuccini Alfredo - cooking recipe

Ingredients

4 ounces fettuccine, uncooked
1/4 lb medium raw shrimp, peeled and deveined
1/4 lb sea scallops, halved
2 tablespoons olive oil, divided
1 small shallot, chopped
1 garlic clove, minced
1/4 cup chicken broth
1/4 cup white wine or 1/4 cup additional chicken broth
1 cup heavy whipping cream or 1 cup half-and-half cream
1/2 cup parmesan cheese, grated
1 roma tomato, diced
2 tablespoons fresh parsley, minced

Preparation

Cook the fettuccine according to package directions.
Meanwhile, in a large skillet, saute shrimp and scallops in 1 tablespoon oil for 3-5 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 6-8 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 and parsley.