This lovely seafood Alfredo, featuring scallops and shrimp, and sprinkled with tomato and parsley, looks as mouthwatering as it tastes. Serve it with crusty Italian bread.

Ingredients

• 4 ounces uncooked fettuccine
• 1/4 pound uncooked medium shrimp, peeled and deveined
• 1/4 pound 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 additional chicken broth
• 1 cup heavy whipping cream or half-and-half cream
• 1/2 cup grated parmesan cheese
• 1 roma tomato, diced
• 2 tablespoons minced fresh parsley

Directions

1. 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.
2. 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.
3. Drain fettuccine; stir into cream sauce. Add shrimp, scallops and cheese; toss to coat. Sprinkle with tomato, parsley and if desired, additional Parmesan cheese.