Seafood Fettuccine with Garlic Cream Sauce
rec.food.cooking/lisafaz/2003

1 tablespoon butter
4 tablespoons chopped garlic
2 cups of half and half
1 cup of shredded romano cheese
a sprinkle of nutmeg
a sprinkle of ground cayenne
1 tablespoon sun dried tomatoes in oil, chopped finely
8 jumbo sea scallops
8 shrimp
1/2 pound of spinach fettuccine, cooked

Melt the butter in a saucepan, then add the garlic and saute until barely golden. Add the half and half and simmer without boiling for 5 minutes.

While doing this, in a separate skillet, sear the scallops on both sides at medium high heat. When they’re about halfway done, add the shrimp to the pan and sear them.

Add the seafood to the cream sauce. Add cheese, spices and sun dried tomatoes, then simmer for another 5 minutes. Next, remove the sauce from the heat and let stand for five minutes. Finally, pour sauce over pasta and serve. If you like this as much as I did, it will serve two.