Spicy Herbed Seafood Pasta

• 1 pound dry fettuccinni
• 2 cups heavy cream or half & half
• 1 tablespoon chopped gresh basil (or 1 healthy teaspoon dry basil flakes)
• 1 tablespoon chopped fresh thyme (or 1 teaspoon dry thyme leaves)
• 1/2 teaspoon kosher salt
• 1 teaspoon freshly coarse ground black pepper
• 1 teaspoon crushed red pepper flakes (or 1 teaspoon Frank's Original Red Hot(R) sauce)
• 1/2 teaspoon freshly ground white pepper
• 1 cup chopped green onions
• 1 cup finely chopped fresh parsley (or 1/4 cup dry parsley flakes)
• 1/2-1 pounds small shrimp, shelled, de-veined and patted dry
• 1/2-1 pounds bay scallops, patted dry (to help cook them evenly with the shrimp, you may need to cut them in half to approximate the size of the shrimp) (or you can use pre-cooked and chopped kielbasa or andouille sausage)
• 1/2 cup (about 2 ounces) mozarella or Swiss cheese
• 1/2 cup finely grated parmesan cheese

1. In a large pot of boiling salted water, cook the pasta until it is al dente. Drain the pasta in a colander and return it to the pot.
2. Meanwhile, in a large skillet over medium heat, bring the cream to just a simmer, stirring constantly. Reduce the heat to medium low. Add the basil, thyme, salt, black pepper, red pepper flakes, white pepper, onions, and parsley. Stirring often, simmer the mixture 8-10 minutes, until the sauce has thickened. (It will thicken - be patient!)
3. Stir in the shrimp and scallops (or sausage), cooking until the shrimp are no longer transparent. Stir in the Swiss cheese and parmesan cheese, blending well. Serve the sauce over the noodles.

fettuccinni, heavy cream, gresh basil, thyme, kosher salt, freshly coarse ground black pepper, red pepper, freshly ground white pepper, green onions, parsley, shrimp, bay scallops, mozarella, parmesan cheese

Taken from food52.com/recipes/22435-spicy-herbed-seafood-pasta (may not work)