“I found this recipe recently at Taste of Home. I had a few changes that accommodate what I had in my refrigerator and pantry. I made the recipe as written but added some fresh steamed broccoli, half of a red bell pepper and a Hungarian hot pepper. I also used thick spaghetti as that is what I had on hand. If you don't want to use wine, use all chicken broth.”

Ingredients Nutrition


  1. Cook the fettuccine according to package directions.
  2. 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.
  3. In the same skillet, saute shallot in remaining oil until tender. Add.
  4. garlic; cook 1 minute longer. Stir in broth and wine. Bring to a.
  5. boil. Reduce heat; simmer, uncovered, for 6-8 minutes or until most.
  6. of the liquid has evaporated. Stir in cream; cook, uncovered, over.
  7. medium heat for 5 minutes or until thickened.
  8. Drain fettuccine; stir into cream sauce. Add shrimp, scallops and.
  9. cheese; toss to coat. Sprinkle with tomato and parsley.

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