Seafood Fettuccini Alfredo

• 4 ounces fettuccine, uncooked
• 1/4 lb medium raw shrimp, peeled and deveined
• 1/4 lb sea scallops, halved
• 2 tablespoons olive oil, divided
• 1 small shallot, chopped
• 1 garlic clove, minced
• 1/4 cup chicken broth
• 1/4 cup white wine or 1/4 cup additional chicken broth
• 1 cup heavy whipping cream or 1 cup half-and-half cream
• 1/2 cup parmesan cheese, grated
• 1 roma tomato, diced
• 2 tablespoons fresh parsley, minced

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.

shrimp, olive oil, shallot, garlic, chicken broth, white wine, heavy whipping cream, parmesan cheese, roma tomato, fresh parsley

Taken from www.food.com/recipe/seafood-fettuccini-alfredo-514275 (may not work)