Ingredients

• 1 , 16 ounce
• 1.5 tablespoons butter or margarine
• 1 cup chopped green onions
• 4 cloves garlic , minced
• 1 pound medium shrimp - peeled and deveined
• 1 pound sea scallops
• 2 cups half-and-half cream
• salt and pepper to taste
• 1 cup freshly grated Parmesan cheese
• 2 tablespoons cornstarch , Optional

Instructions

1. 1 Gather all ingredients.
2. 2 Fill a large pot with lightly salted water and bring to a rolling boil. Cook fettuccine at a boil until tender yet firm to the bite, about 8 minutes.
3. 3 Meanwhile, melt butter in a large nonstick skillet over medium-high heat. Stir in green onions and garlic; cook for 1 minute. Stir in shrimp and scallops; cook for 3 minutes, then reduce the heat to medium-low.
4. 4 Pour in half-and-half and season with salt and pepper; stir constantly and bring to a simmer, making sure it does not boil. Gradually stir in 1/2 cup Parmesan; cook and stir for 1 more minute, then remove from the heat.
5. 5 Drain pasta. Add to the skillet and toss with sauce until thoroughly coated. Sprinkle remaining Parmesan over top and serve immediately.

Nutrition per serving