INGREDIENTS
2 cups heavy whipping cream
1 TBSP. chopped fresh basil
1 TBSP. chopped fresh thyme
2 tsp. salt
2 tsp. black pepper
1 1/2 tsp. crushed red pepper flakes
1 tsp. white pepper
1 cup chopped green onions
1 cup chopped parsley
1/2 lb. shrimp, peeled and deveined
1/2 lb. scallops
1/2 cup shredded swiss cheese
1/2 cup grated Parmesan cheese
1 lb. fettuccine pasta
DIRECTIONS
Cook pasta in a large pot of boiling salted water until al dente.
Pour cream into a 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.
Serves 6.
