Seafood Fettuccine

• 1/4 c. butter
• 2 cloves garlic, minced
• 1/4 c. grated carrot
• 2 Tbsp. flour
• 1/2 tsp. salt
• 1 c. half and half
• 1 c. milk
• 2 tsp. parsley
• 1 tsp. basil
• 1 lb. medium shrimp, shelled and deveined
• 1 lb. scallops
• 1 pkg. (16 oz.) fettuccine, cooked and drained

1. In a large pan melt butter over medium heat.
2. Add garlic and carrot; saute.
3. Stir in flour and salt.
4. Blend in half and half and milk.
5. Stir in parsley and basil.
6. Cook 5 to 10 minutes or until thickened and bubbly, stirring constantly.
7. Stir in shrimp and scallops. Increase temperature to medium-high.
8. Cook about 8 minutes or until seafood is opaque, stirring frequently.
9. Stir in cooked fettuccine.
10. Toss to coat.
11. Heat through.
12. Makes 6 to 8 servings.

butter, garlic, grated carrot, flour, salt, milk, parsley, basil, shrimp, scallops

Taken from www.cookbooks.com/Recipe-Details.aspx?id=897587 (may not work)