Seafood Fettucine Alfredo

• 10 to 14 (4 oz.) medium shrimp
• 4 oz. bay scallops
• 4 oz. white canned crabmeat
• 8 oz. dry fettucine
• 8 oz. heavy cream
• butter
• Romano cheese, grated
• chopped garlic in oil
• canned shrimp bisque
• salt
• pepper
• parsley

1. Peel and devein shrimp.
2. Boil for 1 minute.
3. Remove tails and set aside.
4. Cook dry fettucine al dente, according to the box directions.
5. Rinse and drain.
6. Set aside.
7. Melt 2 tablespoons of butter in a 12-inch pan.
8. Add 1/8 teaspoon chopped garlic and saute for 2 minutes.
9. Add scallops to pan.
10. Saute for several minutes at medium heat, turning and stirring mixture until scallops are opaque.
11. Add one tablespoon of bisque and heavy cream to mixture. Increase heat to medium high until mixture boils.
12. Reduce heat, letting mixture simmer and thicken.
13. Add salt and pepper to taste. Continue to stir mixture.
14. Add four tablespoons of grated Romano cheese and stir.
15. Alfredo sauce will continue to thicken.
16. Add shrimp, crabmeat and fettucine to sauce.
17. Mix thoroughly until heated throughout.
18. Divide directly onto two large plates. Sprinkle with Romano cheese and chopped parsley.
19. Serve immediately.

shrimp, bay scallops, white canned crabmeat, fettucine, heavy cream, butter, romano cheese, garlic, shrimp bisque, salt, pepper, parsley

Taken from www.cookbooks.com/Recipe-Details.aspx?id=956333 (may not work)