Fettuccine with Scallops and Shrimp

• 220 g fettuccine, uncooked
• 2 Tbsp. extra virgin olive oil
• 1 onion, finely chopped
• 2 cloves garlic, minced
• 275 g uncooked deveined peeled large shrimp
• 175 g sea scallops
• 1 jar (650 mL) Classico di Lucca Tuscan-Style Olive & Garlic Pasta Sauce
• 2 Tbsp. chopped fresh parsley

1. Cook pasta as directed on package, omitting salt.
2. Meanwhile, heat oil in large deep skillet on medium heat.
3. Add onions; cook 3 to 5 min.
4. or until softened, stirring frequently and adding garlic for the last minute.
5. Add shrimp and scallops; stir.
6. Cook 2 to 3 min.
7. or until shrimp turn pink and scallops are opaque, stirring frequently.
8. Stir in pasta sauce; simmer on medium-low heat 3 to 5 min.
9. or until heated through, stirring frequently.
10. Drain pasta; place in large bowl.
11. Add pasta sauce mixture and parsley; mix lightly.

extra virgin olive oil, onion, garlic, shrimp, pasta sauce, parsley

Taken from www.kraftrecipes.com/recipes/fettuccine-scallops-shrimp-189634.aspx (may not work)