2 cups heavy whipping cream1 tablespoon chopped fresh basil1 tablespoon chopped fresh thyme2 teaspoons salt2 teaspoons ground black pepper1 1/2 teaspoons crushed red pepper flakes1 teaspoon ground white pepper1 cup chopped green onions1 cup chopped parsley1/2 pound shrimp, peeled and deveined1/2 pound scallops1/2 cup shredded Swiss cheese1/2 cup grated Parmesan cheese1 pound dry fettuccine pastaCook pasta in a large pot of boiling salted water until al dente. Meanwhile, pour cream into large skillet. Cook over medium heat, stirring constantly, until just about boiling. Reduce heat, and add herbs, salt, peppers, onions, and parsley. Simmer 7 to 8 minutes, or until thickened. Stir in seafood, cooking until shrimp is no longer transparent. Stir in cheeses, blending well. Drain pasta. Serve sauce over noodles.
Amount Per Serving Calories: 666 | Total Fat: 34.8g | Cholesterol: 187mg Powered by ESHA Nutrient Database
Servings Per Recipe: 6
Amount Per Serving
Calories: 666
Total Fat: 34.8g
Cholesterol: 187mg
Sodium: 952mg
Total Carbs: 62g
Dietary Fiber: 3.8g
Protein: 29g
VIEW DETAILED NUTRITION About: Nutrition Info view all reviews » 
Reviewed on Feb. 19, 2007 by
VORCHA 
If you expect this to be seafood alfredo, you will be disappointed, but if you want a flavorful cream-based sauce with a kick, you'll love this. I make a few modifcations to streamline the dish: 1. sauted the seafood seperately from the cream while the cream was boiling and mixing the seafood into the cream at the last second, 2. added 1/2 tsp of low-salt cajun seasoning and 2 cloves of minced garlic to the seafood while sauting, 3. save a 1/4 cup of the pasta water to add to the sauce if needed to thin, 4. pre-warn the pasta bowl otherwise the sauce congeals before you can serve it. 5. add the pasta to the bowl, then the sauce, it will spread to every noodle much better. 6. serve immediately, this dish does not sit well. My husband loves this and can't for me to make again. Was this review helpful? [
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36 users found this review helpful If you expect this to be seafood alfredo, you will be disappointed, but if you want a...
Lots of people have commented on this being too peppery. Most people, however, like the consistency of the sauce. I think I've found a nice balance. DON'T reduce the peppers -- just INCREASE the liquid. For example, in addition to the 2 cups of cream, I add one cup of regular milk, whisked together in a separate bowl with 1 tsp. corn starch or flour for thickening. Add that to the cream in the skillet -- it dilutes the peppery taste, but preserves the natural flavor balance and allows for even MORE (and lower fat) sauce! Nice job, Star Pooley. Was this review helpful? [
YES ]
34 users found this review helpful Lots of people have commented on this being too peppery. Most people, however, like the...
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