Seafood Fettuccine recipe

8 servings

1 (16 ounce) package dry fettuccine noodles

1 1/2 tablespoons butter or margarine

1 cup chopped green onions

4 garlic cloves, peeled and minced

1 pound medium shrimp - peeled and deveined

1 pound sea scallops

2 cups half-and-half cream

1 cup freshly grated Parmesan cheese

salt and pepper to taste

2 tablespoons cornstarch (optional)

Bring a large pot of lightly salted water to a boil.

Add pasta and cook for 8 to 10 minutes or until al dente; drain.

Melt butter in a large, non-stick skillet over medium-high heat.

Stir in onions and garlic, and cook for 1 minute.

Add shrimp and scallops, stirring to combine, and cook 3 minutes more.

Reduce heat to medium-low.

Pour half-and-half, salt, and pepper into the pan and bring to a simmer, stirring constantly.

Do not boil.

Gradually sprinkle 1/2 cup Parmesan cheese over seafood mixture and continue stirring another minute.

Remove from heat.

Toss cooked pasta into the pan, coating thoroughly.

Sprinkle with remaining Parmesan cheese, and serve.